Chef Martin Yan
Nori Tofu Rolls
Category
Entree
Servings
1 - 2 servings
Prep Time
40 minutes
Cook Time
10 minutes
Author:
Chef Martin Yan
Ingredients
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1/4 cup Organic Carrots, finely diced
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1 sheet Nori (Japanese seaweed)
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1 package Organic Tofu (Extra Firm)
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1/4 cup Organic Bell Pepper (Red) finely diced
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1 Organic Green Onion, finely chopped
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1 tablespoon Cornstarch
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3/4 teaspoon Salt
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1/4 teaspoon White Pepper
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1 Egg White, lightly beaten
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1/2 cup Sesame Seeds
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3 tablespoons Cooking Oil
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2 teaspoons Salt
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1 teaspoon Sichuan Peppercorn, ground, toasted
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1/4 teaspoon Chinese 5-Spice
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1/4 teaspoon White Pepper
Pepper Salt
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.
Filed in:
Entree,
Nori Tofu Rolls,
Organic Bell Pepper,
Organic Carrots,
Organic Green Onion,
Organic Tofu
