Tofu Salad Rolls
Tofu Salad Rolls - Perfectly packed: Asian finger food with spicy fillings
Healthy, because
Even smarter
Nutritional values
The ultra-light Asian bites have it all: healthy fats that keep our blood vessels elastic, and valuable vegetable protein for muscles and connective tissue. Crunchy carrot sticks contribute a considerable portion of beta-carotene - a vitamin A precursor that is good for sight.
Vegetarians who do without fish simply leave out the fish sauce.
(Percentage of daily recommendation)
| Calorie | 125 cal. | (6 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 336 mg | (8 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 pc ginger (about 25 grams)
- 2 small garlic cloves
- 2 small carrots
- 2 small shallots
- 1 red chili pepper
- 12 ozs firm Tofu
- 2 Tbsps Canola oil
- salt
- peppers
- 2 Tbsps soy sauce
- ¼ cup Vegetable broth
- 2 Tbsps Thai fish sauce
- 1 oz Cashews
- 8 medium-sized Lettuce
- 8 straws Chives
- Hoisin sauce (for dipping)
Kitchen utensils
Preparation steps
Peel ginger and garlic and finely chop.
Peel carrots and cut into very thin strips.
Peel shallots and cut into thin rings. Cut chile pepper in half, remove seeds and cut into very fine strips.
Cut tofu into 5 mm (approximately 1/4 inc) cubes.
Heat the oil in a non-stick skillet and fry the tofu until golden brown over high heat while stirring.
Season with salt and pepper, remove from skillet and drain in a colander set over a bowl.
Cook garlic, ginger and shallot rings until translucent over medium heat in skillet while stirring.
Add carrots and chile pepper and fry for 1 minute.
Pour in the soy sauce, broth and fish sauce and cook gently until the carrots are soft, 2 minutes.
Stir in tofu, season again with salt and pepper and allow to cool on a plate.
Meanwhile, chop the cashews.
Rinse and spin dry lettuce leaves. Place on the work surface and cover with a tea towel. Apply light pressure to break the leaf veins.
Spread the filling on the leaves. Add the chopped cashews.
Close the lettuce leaves around the filling up and secure each leaf closed with one chive straw. Serve on a plate with some hoisin sauce for dipping.
