Tofu & Broccoli in Peanut Sauce
No single dish can better represent the contrasting delicateness of Vietnamese cuisine than this one. Traditionally filled with juicy shrimp and pork, they can also be stuffed with grilled chicken, salmon or vegetables. Lively and flavorful, these rolls can be served with either spicy hoisin-peanut sauce or Vietnamese dipping sauce.
for the filling
for assembling the rolls
To make the filling
To assemble the rolls
Working with only two sheets at a time, dip 1 sheet, edge first, in the hot water and turn to completely wet it, about 10 seconds. Lay the sheet down on the towel and stretch slightly to remove any wrinkles. Wet the other rice paper the same way and place it alongside the other.
Line the bottom third of the wet pliable rice sheet with one-half piece of lettuce. Top with 2 tablespoons rice vermicelli, 3 tablespoons of saut»ed jicama, 2-3 carrots strips and 5-6 rau ram leaves. Make sure the ingredients are neatly placed in a straight row about 5 inches long and evenly spread out.
Using your second, third and fourth fingers, press down on the ingredients while you use the other hand to fold over both sides of the rice paper. (Pressing down on the ingredients is particularly important because it tightens the roll.) With fingers still pressing down, use two thumbs to fold the bottom edge over the filling and roll into a cylinder about 1 1/2 inches wide and 5-6 inches long. Finish making all the remaining rolls.
makes 2 cups
The delicious sauce is traditionally served with Vietnamese rice paper wrapped salad rolls. But I've found that when embellished with garlic, chilies and ginger, it's a great accompaniment to grilled fish, chicken and beef. Note that the saltiness of hoisin sauce can vary so adjust the seasonings accordingly.
- 1 cup hoisin sauce
Place hoisin sauce, water, vinegar and pureed onions in a saucepan and bring to a boil. Reduce heat and let simmer until sauce is thickened just enough to coat a spoon, about 6-8 minutes. Add a little water if it's too thick. Set aside to cool. Transfer to a sauce ramekin and garnish with chili paste and peanuts.
1 in skillet or wok, quickly saut» tofu
over medium-high heat in 1 tablespoon peanut oil, water, and 1/2 teaspoon shoyu for 2
minutes. Remove from skillet.
8 ounces firm, chinese-style tofu
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