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Receta Marinated Tofu Rolls

by ShaleeDP

Ingredientes

3 ounces buckwheat noodles 1 1/2 cups thinly sliced napa cabbage 1 red bell pepper, thinly sliced into 2" pieces 12 ounces teriyaki marinated tofu, cut into strips 1/2 cup chopped cilantro leaves 1/3 cup mint or basil leaves, coarsely chopped 2 scallions, sliced 12 round rice paper wrappers (8" diameter)

2 tablespoons unsalted roasted peanuts, chopped (optional) DIPPING SAUCE 2 tablespoons sweet asian chili sauce 1 tablespoon rice or white wine vinegar 1 1/2 teaspoons reduced-sodium soy sauce 1/2 teaspoon grated fresh ginger 1 1/2 teaspoons toasted sesame oil 1 tablespoon water

Direcciones

1. To prepare the sauce, combine the chili sauce, vinegar, soy sauce, ginger, sesame oil, and water in a small dish. Set aside.
2. Cook the noodles according to package directions. Drain well. Place the cabbage, bell pepper, tofu, and noodles on a board for assembling. Toss together the cilantro, mint, and scallions in a medium bowl.
3. Fill a pie plate two-thirds full with room-temperature water. Working with 4 wrappers at a time, dip the rice paper in the water then set on a work surface. Divide 1/2 cup of the noodles between the wrappers, arranging in a line down the center of each wrapper. Divide 1/4 cup each of the cabbage and peppers between the wrappers, 3 tablespoons cilantro mixture, and a few strips of tofu onto the noodles.
4. Fold the 2 sides of the rice paper over the filling, then fold the bottom end over the filling, envelope-style. Roll up tightly, sealing the last side with a little water.
5. Place on a large serving plate or board and cover with damp towels. Repeat with the remaining ingredients. To serve, cut the rolls in half and serve with the sauce and the nuts (if desired).

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