Vegetable and Tofu Rice Paper Wraps

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Vegetable and Tofu Rice Paper Wraps
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 40 min.
Ready in
Calories:
339
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie339 cal.(16 %)
Protein10.14 g(10 %)
Fat10.15 g(9 %)
Carbohydrates44.35 g(30 %)
Sugar added0 g(0 %)
Roughage2.96 g(10 %)
Vitamin A728.57 mg(91,071 %)
Vitamin D0 μg(0 %)
Vitamin E0.36 mg(3 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.87 mg(7 %)
Vitamin B₆0.22 mg(16 %)
Folate29.13 μg(10 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C62.94 mg(66 %)
Potassium282.52 mg(7 %)
Calcium97.27 mg(10 %)
Magnesium19.05 mg(6 %)
Iron1.93 mg(13 %)
Iodine0.9 μg(0 %)
Zinc0.31 mg(4 %)
Saturated fatty acids1.38 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
1 Zucchini
2 carrots
2 red Bell pepper
4 scallions
1 handful mint
200 grams Tofu
Smoking salt
cayenne pepper
2 Tbsps sesame oil
12 round Rice paper (about 22 cm diameter)
150 grams Sweet chili sauce (vegan)
How healthy are the main ingredients?
Tofumintsesame oilZucchinicarrotcayenne pepper

Preparation steps

1.

Rinse the zucchini, carrots and bell peppers, brush or peel and then chop finely. Rinse and trim the scallions, cut in half lengthwise and then cut into 10 cm long pieces (approximately 4 inches). Rinse the mint, shake dry and pluck off the leaves.

Season the tofu with salt and pepper and fry until browned in some oil. Remove, allow to cool slightly and cut into thin sticks.

2.

Fill a shallow dish (slightly larger than the rice paper) with warm water. Soak the sheets of rice paper for 1/2 - 1 minute. Remove and place on a kitchen towel and pat dry with a second cloth.

Place the vegetables on the center of the rice paper sheets along with the tofu. Shower with mint leaves and drizzle with sauce. Fold the bottoms up and then roll the rice paper sheets up tightly.

Arrange on plates and serve with a rich garlic dip.

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