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Basil Rolls With Crispy Tofu and Black Vinegar Dipping Sauce
Flavorful and satisfying, these rolls combine fresh basil, mint, and cilantro with crispy, gently seared tofu.
Black Vinegar Dipping Sauce
- 1 tbs. soy sauce, tamari, or coconut aminos
- 1 tbs. Chinese black vinegar (or rice vinegar)
- 1 tsp. toasted sesame oil
- Sesame seeds to garnish (optional)
- 1 block firm tofu, drained
- ½ tsp. sea salt
- 2 tsp. sesame oil
- 1 tsp. avocado oil
- 2 tbs. soy sauce
- 2 tbs. honey
- 2 cloves garlic, minced
- 6 rice-paper wrappers
- ⅓ cup each basil, cilantro, and mint leaves
- 2 red bell peppers, julienned
- 2 cups shredded green cabbage
Prepare dipping sauce. In a small bowl, whisk the soy sauce, Chinese black vinegar, and sesame oil until combined. Garnish with sesame seeds if desired.
Prepare tofu. Slice the tofu into small slabs and sprinkle the cut sides with the sea salt. Set aside for five minutes. Pat dry.
Meanwhile, preheat a large skillet to medium-high heat and add the oils. Sear each side of the tofu slabs for three to four minutes, until lightly crispy. While the tofu cooks, whisk together the soy sauce, honey, and garlic. Once the tofu is crispy, add the soy sauce mixture to the pan and simmer for one to two minutes. Remove tofu and set aside.
Prepare your assembly line. Fill a shallow bowl with hot water and place it by your veggies. Dampen a large cutting board.
Assemble rolls. Submerge a rice-paper wrapper in water for two or three seconds, then place the wrapper on the cutting board, taking care not to fold it. Add several leaves of each herb to the center. Add some sticks of bell pepper, ⅓ cup of cabbage, and one or two slabs of tofu. Fold the sides of the wrapper over the filling and roll tightly from the bottom, pressing down gently as you go.
Place the roll seam side down on a serving dish. Repeat with the remaining rolls. Enjoy immediately with the dipping sauce.
Try these other tasty spring rolls at “3 Recipes to Create Fresh Spring Rolls at Home.”
Photography by: Terry Brennan; Food styling by: Betsy Nelson
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