Summer time is perfect to have rolls and wraps for dinner. Love to include tofu in the meals for protein. Tofu is such a fantastic ingredient, it absorbs flavors of the sauce it is soaked in. Have mostly used tofu in the form of cubes in soups and Thai dishes. While looking for ideas online to cook tofu differently, stumbled upon this recipe and got inspiration to crumble the tofu. Used the crumbled tofu and cooked it in peanut sauce which got a lil bit of an Indian curry touch by the addition of ginger and garlic. The tofu chunks get a lil crunchy after cooking, as they are smaller in size. This scrambled tofu is a great addition for the lettuce wrap and the fresh summer rolls using rice paper (aka Vietnamese Spring Rolls). It adds to the taste and crunch.
organic firm tofu 1 box (14 oz)
sesame oil 3 tbsp
soy sauce 1/3 cup
apple cider vinegar 1/4 cup
sriracha/chili paste 2 tbsp
peanut butter 3 tsp
sugar 2 tsp
garlic 4 pods, minced
ginger 1 inch, grated
prep the tofu
Drain all the water from the tofu and crumble and set aside.
make the peanut sauce
Note: if the peanut butter is sweetened then skip the sugar while making the sauce.
Sauce doesn’t need any additional salt as we are adding soy sauce.
In a bowl, add the peanut butter, sesame oil, soy sauce, vinegar, chili paste, sugar, garlic, ginger and mix it well.
cooking the tofu with sauce
In a non-stick pan, add a tablespoon of sesame oil and the crumbled tofu.
Cook with stirring on medium flame till the tofu is slightly brown and not very moist. (note: took about 7 mins)
Add the peanut sauce prepared earlier.
Mix well and continue to cook, till it becomes slightly dry.
Turn off the heat and set aside.
Scrambled tofu can be used to make fresh, flavorful and delectable wraps/rolls, below are the serving suggestions.
Separate the lettuce leaves from the lettuce head, wash and set aside.
Roast thinly sliced onions, bell peppers and corn in a cast iron skillet with 1 tsp oil.
Slice baby radish in to thin long slices.
Wash the 1/2 cup of cilantro and finely chop it.
prepare an avocado cream sauce
Take an avocado, scoop it out of the shell, mash it and add to the mixer/blender.
Add 1/4 cup sour cream, 2 tsp greek yogurt, 1/2 tsp sirarcha(chili sauce), 1 small pod garlic, 1/2 tsp lemon juice, 2 tsp oil, salt and pepper to taste.
Pulse it till everything combines well.
Adjust the seasoning and refrigerate until ready to use.
for assembling and serving
On a lettuce leaf add 1 tbsp of scrambled tofu, drizzle of avocado cream sauce, few slices of radish, cilantro, roasted bell pepper, onions and 1 tsp of roasted corn. Wrap it and enjoy this delicious wrap.
Fresh summer rolls using rice paper/Vietnamese Spring Rolls
Use a big bell pepper (green and any other color) and a carrot, slice them into thin strips and set aside.
Wash 1 cup baby spinach.
prepare the sauce
mix in a tbsp of peanut butter with sirarcha sauce(as per taste), soy sauce(as per taste) and 2 tsp oil.
for assembling and serving
Follow the instruction on the rice paper cover to hydrate it and get it read to roll.
Once the rice paper is hydrated and ready to roll, add some scrambled tofu, few slices of bell pepper (green and any other color), baby spinach and roll.
Can cut the rolls or serve them as is with the prepared sauce.