Refreshing Summer Rolls – A Delightful Twist on Tradition!

Share

Subtitle: Crispy Tofu, Cucumber, Carrots, and Mango Wrapped in Rice Paper, Served with a Tangy Peanut Sauce – Vegetarian, Gluten-Free, Kid-Friendly, Low-Carb, Quick & Easy

Description: This innovative summer roll combines crispy tofu, sweet mango, crunchy carrots, and cool cucumbers wrapped in soft rice paper. The tangy peanut sauce adds an extra layer of flavor and makes it a perfect meal for any occasion. Enjoy this easy, gluten-free, low-carb, and kid-friendly dish all year round!

Ingredients (serves 4):
For the filling:
1 block (about 1 lb) firm tofu, drained and cut into cubes
1/2 cup cornstarch mixed with 1/4 cup water (for crisping the tofu)
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
1 medium ripe mango, sliced and julienned
1 small red bell pepper, sliced thin
1/2 English cucumber, sliced lengthwise and then into half moons
1/4 cup shelled edamame, thawed if frozen
1 large carrot, grated
For the dipping sauce:
1/2 cup unsalted roasted peanuts
1/4 cup brown rice vinegar
2 tablespoons soy sauce
1 teaspoon maple syrup
1 clove garlic, minced
Pinch of red pepper flakes (optional)
Sesame oil for drizzling

Instructions:
1. For the crispy tofu: In a shallow bowl, mix together the cornstarch slurry and the spices. Add the tofu cubes and toss until they are evenly coated. Heat a non-stick pan over medium heat and add enough vegetable oil to coat the bottom. Fry the tofu cubes until golden brown and crispy on all sides. Remove from heat and set aside.
2. To assemble the rolls, place a nori sheet facing down on a flat surface. Scoop about 1/4 cup of the filling mixture onto the center of the sheet, leaving a small border at the top. Place two lettuce leaves side by side along the edge of the nori sheet, slightly overlapping them.
3. Lay out the veggie fillings: Arrange several pieces of mango, carrots, bell peppers, and cucumbers vertically on one end of the lettuce leaves. Top with edamame, then sprinkle with the shredded carrots.
4. Fold the bottom corner of the nori sheet upwards to cover the fillings. Use your fingers to tightly press the edges of the nori and fillings together. Continue rolling until you reach the end of the lettuce. Transfer the completed roll to a plate and repeat with remaining ingredients.
5. For the peanut sauce: In a blender, combine all the ingredients for the dipping sauce and puree until smooth. Season with more lime juice, salt, or sugar as desired.
6. Direction: Serve the rolled sushi immediately with the tangy peanut sauce for dipping. Garnish with sesame seeds and green onions.

Nutrition Facts (per serving):
Calories: 213 kcal | Protein: 11 g | Total Fat: 9 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 136 mg | Potassium: 443 mg | Dietary Fiber: 3 g | Sugars: 10 g | Vitamin A: 10% of the Daily Value (DV) | Vitamin C: 10% of the DV | Calcium: 4% of the DV | Iron: 2% of the DV

Total Time Needed: 20 minutes (including prep and cook time).
Note: If you’re using store-bought rice paper wrappers