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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.

Ingredients

Recipe for 4 persons

Tofu and vegetables

1 Unit(s)

Tofu

1 Unit(s)

Carrot

0.50 Unit(s)

Cucumber

4 Unit(s)

Radish

4 Sprig(s)

Fresh cilantro

1 Unit(s)

Green onion

1 Head(s)

Boston lettuce

For the sauce

200 Ml

Rice vinegar

0.50 Tsp

Fresh ginger

10 Ml

Soy sauce

15 Ml

Roasted sesame oil

2 Clove(s)

Chopped garlic

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 platting
Place 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.