Rouleaux de printemps au tofu mariné

Rouleaux de printemps au tofu mariné

  • Préparation

    Préparation : 40 minutes

  • Cuisson

    Cuisson : Marinage: 1 heure

  • Portions

    Portions : 4 portions (8 rouleaux)



Étapes de préparation

  • In a bowl, mix all the ingredients for the marinade, except for the peanut butter.

  • Pour a third of the marinade into a hermetic bag and add the tofu sticks. Let marinate for 1 hour in a cool place.

  • Mix the peanut butter into the rest of the marinade in the bowl. Set aside in a cool place.

  • Cook the Haiku rice vermicelli according to package directions. Drain.

  • In a large bowl, combine the carrot with the beet, avocado, mint and vermicelli.

  • Dip a rice paper into a deep dish filled with lukewarm water and cover completely for 20 to 30 seconds. Drain off excess water and lay it on a cutting board or damp cloth.

  • Start with some lettuce approximately 2.5 cm (1 in.) from the edge of the paper. Garnish with a few tofu sticks and the vegetable and vermicelli mix. Fold the edge of the paper over and roll in to compact the filling.

  • Once the filling is covered, fold the two sides of the paper towards the center and finish rolling. Lay it on a sheet of wax or parchment paper. Repeat to make the rest of the rolls.

  • Serve with the peanut butter dip.

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