This recipe is very subjective, just use what you have. Here’s what I had available yesterday…
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| VEGETABLES! |
Lettuce, shredded…5 cups?
Cucumber
Red bell pepper
Purple cabbage
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| Asian Section of the Grocer... |
Cilantro
Shredded carrots
Rice Paper
Non-furry towel (I use a flour sack type, just not terry cloth)
Block’o’tofu; cut into strips
Sweet Chilli Sauce
INSTRUCTIONS:
Dry pan fry tofu
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| Lightly...Keep 'em tender... |
Cut your vegetables
Put warm water in a dish large enough to hold a rice paper – Read the back of the package…they usually know what they are talking about.
Lay out your towel
Soak your first rice paper in the warm water until it is pliable. “Al Dente” is best, too soft and it will just tear.
Lay flat on towel (some people do not use a towel, I think they roll together better/faster
Add vegetables, a stick or 2 of tofu, a line of sweet chilli sauce
Wrap up like a professional burrito maker – see photos. They may tear, don’t give up. It seems hard at first, but once you get the hang of it you’ll wonder why you were whining so much before.
Set aside
Wrap until your ingredients are gone...or until you have enough...If stored in a zip-top bag they stay well over night for lunch the following day. They may fall apart a bit, but they still taste ridiculously good.
Peanut Sauce
Ingredients:
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| Someone took a bad picture and cut off the lemon's head...It was me. |
¼ cup Peanut Butter (crunchy, creamy, doesn’t matter)
¼ cup Warm/hot water
2 TBL soy sauce or Bragg’s Liquid Aminos
¼ Tsp chili powder
¼ tsp ginger
Sriracha
2 tsp Lemon Juice
Instructions:
Glop Peanut butter in a bowl
Add water
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| Glopped and ready for wHisking |
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| This is what smooth looks like... |
Whisk until smooth
Add Braggs and spices
Taste test
Add lemon juice
Taste test
Adjust as needed, I usually add more Sriracha and a skosh more ginger…
Serve…I jazzed it up with some dry roasted peanuts and a shake of paprika…No need to wait, these will not burn your mouth. Enjoy!
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| Up close and personal... |
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| Get Saucy |
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| All together now... |
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