Crispy Tofu And Veggie Rice Rolls Recipe

About this recipe

These crispy tofu and veggie rice rolls are packed with protein and vibrant flavors. Perfect as a snack, they combine crunchy textures with a zesty dipping sauce for a satisfying bite.

Ingredients

• - Fresh Tofu
• 80 g Soya Sauce
• 100 g Coriander Leaves
• 2 pcs Zucchini
• 1 pc (approx. 500 g to 800 g) Cabbage
• 500g Gochujang (Korean Chili Paste)
• 90 g Dark Soy Sauce
• 500 g Sugar
• 180 g Vinegar
• 100 g Rice Paper
• 500 G Dried Seaweed Tokon Hokkaido Kombu Srips
• - Urban Platter Vegetable Bouillon And Broth Powder
• 200 ml Sesame Oil
• NaN Sesame Seeds White
• - Black Sesame Seeds Kaale Til

Instructions

1. 1. Cut the tofu into thin strips and pat dry with a paper towel to remove excess moisture.
2. 2. Toss the tofu strips in cornstarch until evenly coated to achieve a crispy texture when cooked.
3. 3. Heat sesame oil in a pan and fry the tofu strips until golden and crispy on all sides. Remove and set aside.
4. 4. Thinly julienne the carrot, cucumber, and bell peppers for the filling of the rice rolls.
5. 5. Mince the garlic and mix it with soy sauce, rice vinegar, and chili flakes to prepare the dipping sauce.
6. 6. Soak rice paper sheets in warm water for 10-15 seconds until pliable, then lay them flat on a clean surface.
7. 7. Place a small amount of julienned vegetables, crispy tofu, and coriander leaves on one edge of the rice paper sheet.
8. 8. Roll the rice paper tightly, tucking in the edges as you go to form a neat roll. Repeat with remaining sheets and filling.
9. 9. Arrange the rolls on a serving plate and serve with the dipping sauce prepared earlier.
10. 10. Enjoy your protein-packed snack fresh, or refrigerate for later consumption.