Ingredients with Measurements:
- 8 oz. firm tofu
- 8 oz. peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tbsp. honey
- 1 tbsp. sesame oil
- 1 tbsp. grated ginger
- 1 garlic clove, minced
- 8 sheets of dried tofu skin
- 1/2 cup chopped peanuts
- 1/4 cup chopped cilantro
Special equipment needed:
- Large bowl
- Whisk
- Cutting board
- Knife
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic.
3. Drain and press the tofu to remove excess water, then crumble it into the bowl with the peanut butter mixture. Mix well.
4. Lay out a sheet of dried tofu skin on a cutting board. Use a rolling pin to flatten it out slightly.
5. Spoon a few tablespoons of the tofu and peanut butter mixture onto the center of the tofu skin.
6. Roll up the tofu skin tightly around the filling, tucking in the sides as you go.
7. Repeat with the remaining tofu skins and filling.
8. Place the rolls on a baking sheet lined with parchment paper.
9. Bake for 20-25 minutes, until the tofu skin is crispy and golden brown.
10. Remove from the oven and let cool for a few minutes.
11. Sprinkle the chopped peanuts and cilantro over the top of the rolls.
12. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 8 rolls
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 450mg
Total carbohydrate: 13g
Dietary fiber: 3g
Total sugars: 5g
Protein: 12g
Substitutions for ingredients:
- Almond butter or sunflower seed butter can be used in place of peanut butter.
- Tamari can be used in place of soy sauce.
- Apple cider vinegar can be used in place of rice vinegar.
- Agave nectar or maple syrup can be used in place of honey.
- Chopped cashews or almonds can be used in place of peanuts.
- Chopped parsley or basil can be used in place of cilantro.
Variations:
- Add sliced avocado or cucumber to the filling.
- Use lettuce leaves instead of tofu skin for a lighter option.
- Add a drizzle of sriracha or hot sauce for some heat.
- Use a different type of nut butter, such as cashew or almond.
- Add some cooked rice noodles to the filling for extra texture.
Tips and tricks:
- Make sure to drain and press the tofu well to remove excess water, otherwise the filling will be too wet.
- Use a rolling pin to flatten out the tofu skins before rolling them up to make them easier to work with.
- If the tofu skins are too brittle, soak them in warm water for a few minutes before using.
- If the filling is too thick, add a splash of water to thin it out.
- These rolls can be made ahead of time and stored in the refrigerator for a few days.
Storage instructions:
Store the rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rolls in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the rolls on a platter and garnish with extra chopped peanuts and cilantro.
Garnishes:
Chopped peanuts and cilantro.
Pairings:
Serve with a side of steamed vegetables or a simple green salad.
Suggested side dishes:
Steamed broccoli, roasted sweet potatoes, or a cucumber salad.
Troubleshooting advice:
If the filling is too dry, add a bit more peanut butter or soy sauce. If it's too wet, add more crumbled tofu.
Food safety advice:
Make sure to cook the rolls thoroughly to an internal temperature of 165°F to ensure food safety.
Food history:
Tofu skin, also known as yuba, is a traditional ingredient in Chinese cuisine. It is made by simmering soy milk until a skin forms on the surface, then removing and drying the skin. Peanut sauce is a popular condiment in Southeast Asian cuisine, often used in dishes such as satay.
Flavor profiles:
Savory, nutty, slightly sweet.
Serving suggestions:
Serve as an appetizer or light lunch.
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