Want to put a spin on a classic spring roll? Check out Tal Ronnen's delectable Ponzu-Glazed Tofu Crystal Rolls from his cookbook, "The Conscious Cook"!
Makes 6 servings
1/4 cup ponzu
1 pound firm tofu, cut into 8 (1/4-inch-thick) slabs
1 tablespoon sesame oil
3 garlic cloves, minced
1 thumb-sized piece ginger, peeled and minced
2 tablespoons soy sauce
1/4 head cabbage, shredded
2 scallions, chopped
2 carrots, peeled and grated
5 (8-inch) round rice paper sheets (spring roll skins), soaked in warm water for 5 minutes
2 ounces rice vermicelli, soaked separately in warm water for 10 minutes, the drained
25 fresh mint leaves
Miso Sambal Sauce (recipe follows)
Preheat oven to 375°F. Pour the ponzu into a 9 by 13-inch baking dish. Place the tofu slabs in a single layer in the baking dish. Turn over to coat with ponzu. Bake for 20 minutes, turning the tofu over halfway through. Let cool, then cut into 1/4-inch-wide strips.
Heat the oil in a large sauté pan over medium heat. Add the garlic and ginger and sauté for 30 seconds. Add the soy sauce, cabbage, scallions, and carrots and sauté for 5 minutes, or until the vegetables are soft and wilted. Let cool.
To assemble the rolls, remove a sheet of rice paper from the water, shake to remove the excess water, and place on a flat surface. Put one or two strips of tofu, some of the cabbage mixture, some of the vermicelli, and 5 mint leaves across one end of the rice paper sheet. Roll up tightly. The roll should be about 1 inch in diameter.
Cut each roll into 4 or 5 pieces, place each piece face up on a plate, and garnish each piece with a small dollop of the Miso Sambal Sauce.
Makes 20-25 pieces; 6 servings
Prep time: 45 minutes
*Miso Sambal Sauce
2 tablespoons yellow miso paste
1 tablespoon sambal oelek (Thai chili sauce)
1 teaspoon light agave nectar
Mix all the ingredients together in a small bowl.