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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

GRILLED TOFU AND JÍCAMA SPRING ROLLS WITH CILANTRO AND GREEN CHILI SAUCE Recipe

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This recipe for GRILLED TOFU AND JÍCAMA SPRING ROLLS WITH CILANTRO AND GREEN CHILI SAUCE is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup hoisin sauce
1/2 cup rice vinegar
1 cup soy sauce
1 tablespoon minced fresh garlic
1 pound firm tofu, cut into 1-inch cubes
Bamboo skewers
Vegetable oil
1/2 cup each: nuoc nam (Vietnamese fish sauce) and water
Juice of 1 lime
1 teaspoon each: sugar and minced fresh ginger
1/2 cup finely chopped green onion, divided
1 teaspoon crushed red pepper
1 pound jícama, julienned
1 medium carrot, finely julienned
1/2 cup chopped basil
12 rice-paper wrappers
Cilantro and Green Chili Sauce
Directions:
Directions:
In a bowl, stir in hoisin sauce, rice vinegar, soy sauce and garlic. Add tofu and marinate 1 hour. Thread tofu on bamboo skewers. Oil grill racks, and grill tofu 3 minutes on each side. Set aside and allow to cool at room temperature.

In another bowl, make a dressing with nuoc nam, water, lime, sugar, ginger, 2 tablespoons green onion and red pepper. Toss dressing with remaining green onion, jícama and carrot. Sprinkle with basil and set aside.

Prepare rice-paper wrappers. To assemble, place about 1 tablespoon of jícama and carrot salad on the wrapper, top with some tofu and roll into a cylinder. Serve with Cilantro and Green Chili Sauce.
Number Of Servings:
Number Of Servings:
12 spring rolls

 

 

 

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