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Author Topic: Tofu Summer Rolls with Tahini Dipping Sauce - GF/DF  (Read 2650 times)

Offline gracer444

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Tofu Summer Rolls with Tahini Dipping Sauce - GF/DF
« on: April 21, 2013, 10:53:56 PM »
Tofu Summer Rolls with Tahini Dipping Sauce
From The Sprouted Kitchen Cookbook, adapted by Grace Rusch
Serves 6

1 (10 oz) pack extra firm Non-GMO sprouted tofu
cup sesame seeds, toasted
6 leaves red butter lettuce, de-ribbed
12 fresh basil leaves
cup fresh mint leaves
1 pack wasabi seaweed snacks
1 cucumber, cut into matchsticks
1 daikon radish, cut into matchsticks
2 large carrots, grated
1 avocado, peeled, pitted, sliced
12 small rice paper wrappers

Dipping Sauce
1/3 cup tahini
2 TBS local honey
cup bragg liquid aminos
1 oz lime juice, about 2 small
2 tsp chile-garlic sauce

Assembling Instructions
Drain the tofu, wrap it in a tea towel and place a heavy plate on top to help press out the moisture.
In a small bowl, whisk tahini, honey, braggs, lime juice and chile-garlic sauce. If sauce is too thick to dip in, add a bit of water until it is the consistency you like.
Cut tofu into matchsticks, then roll on a plate with sesame seeds until coated.
Prepare a bowl of tepid water and damp tea towel as a work surface. Then, one wrapper at a time, soak it in water for 30 seconds to soften. Remove from water and lay on damp towel. Layer 2 basil leaves, 1 wasabi snack, 1 leaf of lettuce, cucumber stick, daikon stick, pinch of carrots, a few mint leaves, slice of avocado, and tofu. Fold in top and bottom toward center, then roll right flap over filling and roll it up until it sticks to the other side. Repeat with other 5 wrappers. Serve with dipping sauce.