- Rating:
- Servings:
- 6 Rolls
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 1/4 cup Organic Carrots finely diced
- 1 sheets Nori (Japanese seaweed)
- 1 package Organic Tofu (Extra Firm)
- 1/4 cup Organic Bell Pepper (Red) finely diced
- 1 Organic Green Onions finely chopped
- 1 tablespoon Cornstarch
- 3/4 teaspoon Salt
- 1/4 teaspoon White Pepper
- 1 Egg Whites lightly beaten
- 1/2 cup Sesame Seeds
- 3 tablespoons Cooking Oil
- Pepper Salt
Pepper Salt
- 2 teaspoons Salt
- 1 teaspoon Sichuan Peppercorn ground toasted
- 1/4 teaspoon Chinese 5-Spice
- 1/4 teaspoon White Pepper
Directions
Parboil carrots in boiling water for 2 minutes and drain. Cut the nori into 6 strips, each about 3/4'' wide.
Mash tofu in a bowl. Place the tofu in a clean towel and squeeze to remove excess liquid. Return to bowl and add the carrots, bell pepper, green onion, cornstarch, salt, pepper, and 1/2 of the egg white (1 tablespoon); mix well.
Divide the tofu mixture into 6 portions. With oiled hands, roll each portion into a cylinder about 3'' long and 1'' wide. Roll each cylinder in the sesame seeds, lightly pressing to coat.
Wrap a strip of nori around the middle of each cylinder and brush the edges with the remaining egg white. Press to seal. Gently flatten each roll to make a rectangle about 1/2'' thick.
Place a wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add rolls and pan-fry, turning once, until golden brown, about 2 minutes on each side. Remove and drain on paper towels.
Serve hot with Pepper Salt on the side.
Pepper Salt
Combine ingredients in a frying pan and cook, stirring over low heat until toasted and fragrant, about 3 minutes. Let cool.
