Cucumber Tofu Rolls

2012-11-30

Course: Dinner, Lunch
Skill Level: Easy

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

Recipe Type: Side Dishes Tags: carrots, cucumber, engine 2, forks over knives, garlic, gf, gluten free, glutenfree, oil, plant based, powder, rolls, sauce, soy, sushi, tofu, vegan, vegetarian

Jake

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

Average Member Rating

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