Ingredients with Measurements:
- 8 sheets of tofu skin
- 1 block of firm tofu, drained and crumbled
- 1 cup of cooked rice noodles
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped roasted peanuts
- 2 tablespoons of soy sauce
- 2 tablespoons of lime juice
- 2 tablespoons of brown sugar
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large bowl for soaking tofu skin
- Cutting board and knife
- Mixing bowl
- Small saucepan for making sauce
- Steamer basket or bamboo steamer
Step-by-step instructions:
1. Soak the tofu skin in warm water for 10-15 minutes until it becomes pliable.
2. In a mixing bowl, combine the crumbled tofu, cooked rice noodles, shredded carrots, shredded cabbage, chopped cilantro, mint, and basil.
3. In a small saucepan, heat the soy sauce, lime juice, brown sugar, and vegetable oil over medium heat until the sugar dissolves. Set aside.
4. Drain the tofu skin and cut each sheet in half.
5. Place a heaping tablespoon of the filling mixture onto each half sheet of tofu skin and roll tightly, tucking in the sides as you go.
6. Place the rolls in a steamer basket or bamboo steamer and steam for 10-15 minutes until heated through.
7. Serve the rolls with the sauce on the side and garnish with chopped roasted peanuts.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
Makes 16 rolls, serves 4-6 people
Nutritional information:
Calories per serving: 220
Total fat: 9g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 350mg
Total carbohydrates: 28g
Dietary fiber: 4g
Sugar: 8g
Protein: 10g
Substitutions for ingredients:
- Tofu skin can be substituted with rice paper wrappers or lettuce leaves.
- Firm tofu can be substituted with crumbled tempeh or cooked lentils.
- Rice noodles can be substituted with soba noodles or vermicelli noodles.
- Shredded carrots and cabbage can be substituted with other vegetables such as bell peppers, cucumber, or bean sprouts.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced avocado or mango to the filling mixture for a creamy and sweet twist.
- Use different herbs such as lemongrass or kaffir lime leaves for a more authentic Thai flavor.
- Add a spicy kick by adding chopped chili peppers or sriracha sauce to the filling mixture.
Tips and tricks:
- Make sure to soak the tofu skin until it becomes pliable to prevent tearing.
- Use a damp towel to keep the rolls moist while steaming.
- Serve with extra lime wedges for squeezing over the rolls for added flavor.
Storage instructions:
Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rolls in a steamer basket or microwave until heated through.
Presentation ideas:
Arrange the rolls on a platter and garnish with fresh herbs and chopped peanuts.
Garnishes:
Chopped roasted peanuts, fresh herbs such as cilantro, mint, and basil.
Pairings:
Serve with a side of steamed rice and a Thai-inspired salad.
Suggested side dishes:
Steamed rice, Thai cucumber salad, or papaya salad.
Troubleshooting advice:
If the tofu skin tears, use a second sheet to wrap around the filling.
Food safety advice:
Make sure to cook the rolls until heated through to prevent any foodborne illness.
Food history:
Tofu skin rolls are a popular street food in Thailand and are often filled with a variety of vegetables and proteins.
Flavor profiles:
Savory, slightly sweet, and herbaceous.
Serving suggestions:
Serve as an appetizer or light meal.
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Region: Thai