Date: 03/23/2024 03/24/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Multigrain Tofu Skin Rolls
Summary:
This is a nutritious and flavorful vegan roll where tofu skin wraps a variety of grains and vegetables, resulting in a crispy exterior and savory filling, making it a healthy and delicious main course.
Ingredients:
Tofu skin (bean curd sheets) 4 sheets (approximately 20×20 cm)
Brown rice 50g
Black rice 30g
Quinoa 20g
Carrot 50g (julienned)
Cucumber 50g (julienned)
Red bell pepper 30g (julienned)
Lettuce appropriate amount (shredded)
Light soy sauce 1 tablespoon
Sesame oil 1 teaspoon
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Vegetable oil 2 tablespoons (for frying)
Instructions:
1. Prepare the Grains:
Rinse the brown rice, black rice, and quinoa thoroughly. Cook them together with an appropriate amount of water until tender. Let cool and set aside.
2. Soften the Tofu Skin:
Soak the tofu skin sheets in warm water until soft. Drain and set aside.
3. Prepare the Vegetables:
Wash and julienne the carrot, cucumber, red bell pepper, and lettuce. Set aside.
4. Make the Filling:
In the cooked grains, add light soy sauce, sesame oil, salt, and white pepper powder (optional). Mix well. Then, gently fold in the julienned vegetables to form the filling.
5. Assemble the Rolls:
Lay a softened tofu skin sheet flat on a clean surface. Place a portion of the filling at one end of the sheet. Roll the tofu skin over the filling, folding in the sides as you go to form a tight roll. Repeat with the remaining ingredients.
6. Pan-Fry the Rolls:
Heat vegetable oil in a skillet over medium-low heat. Place the rolls seam-side down and pan-fry until golden and crispy on all sides, about 2-3 minutes per side. Remove and drain excess oil.
7. Serve and Enjoy:
Slice the crispy multigrain tofu skin rolls into segments, arrange on a plate, and serve. The rolls feature a crunchy exterior with a flavorful and nutritious filling.
