Tofu spring roll, vegetables julienne, crispy salad, rice vinegar and soy sauce
Mains, Vegetables and Fruits
Spring roll in a letuce leave with tofu and rice vinegar sauce.
IngredientsRecipe for 4 persons
Tofu and vegetables
For the sauce
- Vegetable oil
- Salt and pepper
Preparation time: 45 min
- For the tofu
Cut some tofu sticks, 8 pieces 10 cm long 1cm on the side.
In a hot pan with vegetable oil, sear on each sides until coloration and reserve in on a scott towel.
- For the vegetables
Peel the carrots, cut some julienne 10 cm size through the mandolina, reserve it in a ice bath.
Wash the cucumber and cut some julienne 10 cm size through the mandolina. Wash the radish, slice it in the mandolina 2mm thick and julienne it with you chef knife, reserve it in a ice bath.
Pick the leaves of cilantro, the leaves of salad and mince the green onions.
- For the sauce
Shred the ginger with the microplane, put it in a bowl. Add all the other ingredients and mix it well, fix the seasonning.
- For the plattingPlace a nice leave of lettuce on the table, stuff it with some vegetables, some cilantro, tofu and roll nicely the lettuce to form the spring roll. Serve with the sauce on the side.
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