TOFU CRUMBLE & PICKLED VEG SPRING ROLLS
Yields: 2-3 servings (6 spring rolls)
6 radishes, very finely sliced
1/4 cup white vinegar, 1/4 cup water, 2 TBS honey, 1 tsp mirin
2 carrots, finely julienned
1/8 c white vinegar, 1/4 c water, 1 tsp sambal chili sauce, 1/2 tsp sesame oil
1/2 package of firm tofu, 1 TBS oil, 2 TBS soy sauce
1/2 small head of cabbage, finely shredded
1 cucumber, finely sliced
6 spring roll rice papers
Strain and press your tofu- I like to slice my tofu first, put a layer of paper towel beneath and above it, and then rest a heavy cutting board on top for 10 minutes or so. While the tofu strains. whisk together the radish pickling liquid and the carrot pickling liquid (in separate bowls). Add the veggies to their respective liquid and pickle for about 20 minutes.
Add oil to a medium pan over medium high heat. I usually start with a couple tsp of oil and add more if things start to get dry or sticky. Crumble the tofu between your fingers and add it to the hot pan. Be Careful- the combination of hot oil and loose tofu (which has a high water content) will cause some spitting so keep your distance from the pan and/or set a lid or splatter screen over it to avoid getting burned. Sear the tofu, tossing occasionally, until it starts getting nice and golden brown color, about 6-8 minutes. Add in the soy sauce and cook for a couple minutes more. When the tofu is ready it should have a firm, slightly crunchy texture. Put it in a small bowl and set it aside.
Strain your pickled radishes and cucumber and get all your veggies lined up for assembly. To roll the spring rolls, you first need to hydrate the rice paper. I have a pie tin that's the perfect size for spring roll rice papers, but any lipped dish or tin will do. Just add and inch or so of water. Working one at a time, submerge a rice paper in the water for 10 seconds. Lay the rice paper out onto a cutting board or clean surface. Just like when making a burrito, you'll want to layer your ingredients to one side on the rice paper, leaving room on the edges for you to tuck in (see photo above). Add ample veggies and tofu, the one photographed above was the smallest of my spring rolls- you can fit more than you think! You roll them just as you would a burrito as well, first taking the short end and tightly rolling it over the innards (it stretches a good bit), then take the sides and evenly fold them over, and tightly roll the wrap the rest of the way. Repeat until you run out of ingredients.
They are pretty flavorful spring rolls, but if you'd like a dipping sauce, whisk together the following:
2 TBS soy sauce, 2 tsp white vinegar, 2 tsp brown sugar, 2 tsp sambal chili sauce (can use sriracha to substitute) , 2 tsp water