Cucumber Tofu Rolls
2012-11-30
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
Total Cost (minus sundries): $4
This is a quick and easy side you can put together and eat right away or tuck them away for a day or two in the fridge. I made a quick soy sauce & vinegar dip which was great, but what would really make this amazing would be the (Sorta) Spicy Peanut Sauce. I also used a cheese slicer to cut the vegetables (I’m not sure why that was in my kitchen). You could also use a mandolin slicer or just go for it with a knife.
The dip was:
- 1 Tablespoon Soy Sauce
- 1/2 Teaspoon of Rice Vinegar
Ingredients
- 2 Cucumbers
- 1 Carrot
- 1/2 Block of Tofu
- 1 Teaspoon Oil
- Garlic Powder to taste
- Toothpicks
Method
Step 1
Drain, pat dry, and cut the tofu into small, thin rectangles. Slice the carrots into the same shape. Finally, slice the cucumber into long strips.
Step 2
Add the oil, tofu, and garlic powder to a frying pan and saute until both sides are golden brown.
Step 3
Stack a few pieces of tofu, sandwiched between two carrot pieces, and roll it up in a slice of cucumber. Use a toothpick to pin the roll together.
Step 4
Average Member Rating
(4.4 / 5)
9 people rated this recipe
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