Hot and spicy tofu, alfalfa sprout and asparagus rice paper rolls
Remember I told you that I was going to eat lighter, mood invigorating, colourful, vibrant, fresh food that won’t make me feel heavy, bloated, sleepy or overly hormonally imbalanced? Yes…
Apart from gross indulgence on peanut M&M’s it is going pretty well. My husband ran the marathon yesterday and he did it in one piece, looking a few shades darker, a bit puffed out but certainly not looking depleted, weak or drained. Impressive eh? I had a marathon of my own. Marathon hero took my (automatic) car to London in the morning to make life a bit easier on the homeward journey, but it had the buggy in it. So, I made the journey from Hertfordshire to the Mall with my immensely active, hugely curious, jumping, running, bouncing 26month old. Yes..
Physical exertion is rewarding, but comes with some pain, sometimes. I also did a class of body attack at the weekend and after all this, I think I need to eat light; refreshing foods that DON’T need a lot of work to burn off.
Summer rolls, Vietnamese spring rolls or rice paper rolls. Whatever you call them, they are one of the most versatile, quick-fix meal ingredients out there and they don’t need to be fried or baked. All you do is dunk the rice paper wrapper into warm water for under a minute and wrap up some delectable and seasonal ingredients and then, munch.
You know I like it hot though right? So whatever I include has to be masala-fied. The tofu in itself is a joy, crisp, a bit sweet, a bit hot, a teeny bit sticky, got a good whack of garlic and is utterly relish-worthy. I have used siracha sauce which is a kitchen must, isn’t it? And you know I talk about how I lost my hair in handfuls, so I eat a fair few sprouted beans so today I am using alfalfa sprouts. Try them, they are a bit addictive but its ok, better than over-doing It on peanut M&M’s.
Ingredients to make roughly 15 rolls
15 rice paper rolls
400g of firm tofu, cut into small cubes
125g fine asparagus tips
125g alfalfa sprouts
One medium onion, finely diced
Siracha sauce to taste (I used 1 tbsp.)
1 tbsp. sesame oil
2 cloves of garlic
¼ can of chopped tomatoes
1 tbsp. soy sauce
100g thinly sliced cucumber
Cook’s note: wrap the tofu in kitchen paper to drain off any excess moisture. When you stir fry it, it will crisp up better
- Make the hot and spicy tofu by heating the sesame oil and adding the diced onion and allowing it to brown before adding the garlic, then sauté for another 30 seconds.
- Stir in the tofu and allow is brown lightly, then add the tomatoes, soy sauce and siracha sauce. Simmer the tofu until much of the moisture has reduced, for roughly 5-7 minutes. Turn off the heat.
- Submerge the rice paper roll into water for 30 seconds and then place it on a chopping board. About 3-4 cm from the bottom, place a line of stuffing; roughly 2-3 asparagus tips, a pinch of alfalfa sprouts, a pinch of cucumber strips and 3-4 cubes of tofu.
- Fold the sides inwards and hold them to a spring rolls shape, firmly and tightly. Leave it dry on a large dish.
- Serve with dipping sauces such as chilli sauce, coriander chutney or peanut chutney.