Hi, everyone! This is the last post for the julienne peeler giveaway! So leave a comment because the giveaway ends this Sunday, March 15th, at 8pm. For extra chances to win, don't forget to check out and leave a comment on the Julienne Daikon with Smoked Salmon post and the Zucchini Noodles with a Mediterranean Bolognese Sauce post.
Now let's talk about this Tofu and Pickled Vegetables Summer Roll. First off, you can put anything your heart desires in a summer roll. It's basically the asian version of a burrito!
Just make sure whatever you choose to put in the roll has some texture because the rice paper wrap can be a little chewy so you will want to offset that chewiness by putting something crunchy in the roll. I used pickled vegetables for the crunch.
Now let's talk about this Tofu and Pickled Vegetables Summer Roll. First off, you can put anything your heart desires in a summer roll. It's basically the asian version of a burrito!
Just make sure whatever you choose to put in the roll has some texture because the rice paper wrap can be a little chewy so you will want to offset that chewiness by putting something crunchy in the roll. I used pickled vegetables for the crunch.
Making the pickled vegetables is quite easy. Start with some julienned vegetables.
Add salt, sugar, and vinegar, toss well, place it in the fridge and walk away! In the meantime, you can start on the tofu.
When you buy tofu in a package like what I have here, the block of tofu is usually swimming in liquid. To easily drain the liquid, just make an incision on the side of the package, pour out the liquid and remove the tofu. Cut the tofu widthwise into 1/2-inch slices and brush with a miso mixture.
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Bake the tofu for 30 minutes, flipping halfway through.
When the tofu is cooled, cut the slices into 3 strips. Grab some cilantro, the pickled vegetables, rice paper and some water and we are ready to make some summer rolls!
Place your ingredients on the softened rice paper and wrap it up. Cut the roll in half and you are ready to eat!
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The great thing about this summer roll, or really any kind of summer roll, is that you can prepare almost all the ingredients ahead of time. Simply keep the ingredients in the fridge and roll them up in rice paper when you're hungry and there you will have a delicious summer roll in no time!
TOFU AND PICKLED VEGETABLES SUMMER ROLL
Makes 6 rolls
INGREDIENTS FOR PICKLED VEGETABLES:
1 carrot, julienned
1 large cucumber, julienned
1/2 a daikon, julienned
1 1/2 teaspoon salt
3 tablespoon palm sugar
1/2 cup rice vinegar
1/2 cup apple cider vinegar
1 1/2 tablespoon sherry wine vinegar
INGREDIENTS FOR TOFU AND PICKLED VEGETABLES SUMMER ROLL:
1 14 ounce package organic extra firm tofu
2 tablespoons no GMO miso
2 tablespoons water plus more to soften rice paper
2 tablespoons olive oil
6 sheets of rice paper
6 sprig of cilantro
To make the pickled vegetables, put the julienned vegetables in a large mixing bowl. Sprinkle with salt palm sugar and toss well. Add rice vinegar, apple cider vinegar, and sherry wine vinegar and mix altogether. Transfer the vegetables and the pickle juice to a smaller non-reactive bowl, cover with plastic wrap and leave in the fridge for at least one hour, preferably overnight.
To prepare the tofu for the summer roll, preheat the oven to 400°F. Remove the the block of tofu from the liquid and slice the tofu widthwise into 1/2-inch slices (you will get 9 slices).
Mix miso and water in a small bowl. Slowly drizzle olive oil into the miso while mixing to emulsify the mixture. Take a pastry brush and brush the miso mixture onto one side of the tofu.
Place a cooling rack on top of a baking sheet. Put the tofu on top of the cooling rack with miso brushed side down. Brush the other side with the miso mixture. You will have leftover miso mixture which we will use later. Bake the tofu for 30 minutes, flipping halfway through. Remove tofu from oven and allow to cool completely.
When the tofu is cooled, cut the slices into 3 strips. Take 9 strips of tofu and cut those in half again width wise. For the summer roll, you will use 3 full strips and 3 half strips of tofu (see picture above).
To wrap, soften the rice paper according to manufacturer's instructions. Place the wet rice paper on a flat surface. Brush some of the miso mixture on the rice paper. Add a sprig of cilantro, tofu (3 full strips and 3 half strips), then pickled vegetables. Fold the bottom part of the rice paper up and over the ingredients. Then fold the sides in. Then roll the rest of the roll up. Roll the whole roll up and down a few times on a flat surface to make the roll round. Cut the roll in half and serve.
Makes 6 rolls
INGREDIENTS FOR PICKLED VEGETABLES:
1 carrot, julienned
1 large cucumber, julienned
1/2 a daikon, julienned
1 1/2 teaspoon salt
3 tablespoon palm sugar
1/2 cup rice vinegar
1/2 cup apple cider vinegar
1 1/2 tablespoon sherry wine vinegar
INGREDIENTS FOR TOFU AND PICKLED VEGETABLES SUMMER ROLL:
1 14 ounce package organic extra firm tofu
2 tablespoons no GMO miso
2 tablespoons water plus more to soften rice paper
2 tablespoons olive oil
6 sheets of rice paper
6 sprig of cilantro
To make the pickled vegetables, put the julienned vegetables in a large mixing bowl. Sprinkle with salt palm sugar and toss well. Add rice vinegar, apple cider vinegar, and sherry wine vinegar and mix altogether. Transfer the vegetables and the pickle juice to a smaller non-reactive bowl, cover with plastic wrap and leave in the fridge for at least one hour, preferably overnight.
To prepare the tofu for the summer roll, preheat the oven to 400°F. Remove the the block of tofu from the liquid and slice the tofu widthwise into 1/2-inch slices (you will get 9 slices).
Mix miso and water in a small bowl. Slowly drizzle olive oil into the miso while mixing to emulsify the mixture. Take a pastry brush and brush the miso mixture onto one side of the tofu.
Place a cooling rack on top of a baking sheet. Put the tofu on top of the cooling rack with miso brushed side down. Brush the other side with the miso mixture. You will have leftover miso mixture which we will use later. Bake the tofu for 30 minutes, flipping halfway through. Remove tofu from oven and allow to cool completely.
When the tofu is cooled, cut the slices into 3 strips. Take 9 strips of tofu and cut those in half again width wise. For the summer roll, you will use 3 full strips and 3 half strips of tofu (see picture above).
To wrap, soften the rice paper according to manufacturer's instructions. Place the wet rice paper on a flat surface. Brush some of the miso mixture on the rice paper. Add a sprig of cilantro, tofu (3 full strips and 3 half strips), then pickled vegetables. Fold the bottom part of the rice paper up and over the ingredients. Then fold the sides in. Then roll the rest of the roll up. Roll the whole roll up and down a few times on a flat surface to make the roll round. Cut the roll in half and serve.
