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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.





Recipe for 4 persons

Tofu and vegetables

1 Unit(s)
1 Unit(s)
0.50 Unit(s)
4 Unit(s)
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
  • Vegetable oil
  • Salt and pepper

Preparation time: 45.00 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.

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