Vegetable and Tofu Rice Paper Wraps
Nutritional values
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 10.14 g | (10 %) | ||
| Fat | 10.15 g | (9 %) | ||
| Carbohydrates | 44.35 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.96 g | (10 %) |
| Vitamin A | 728.57 mg | (91,071 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.36 mg | (3 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 0.87 mg | (7 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 29.13 μg | (10 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Biotin | 0.53 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62.94 mg | (66 %) | ||
| Potassium | 282.52 mg | (7 %) | ||
| Calcium | 97.27 mg | (10 %) | ||
| Magnesium | 19.05 mg | (6 %) | ||
| Iron | 1.93 mg | (13 %) | ||
| Iodine | 0.9 μg | (0 %) | ||
| Zinc | 0.31 mg | (4 %) | ||
| Saturated fatty acids | 1.38 g | |||
| Cholesterol | 0 mg |
Ingredients
- 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)
Preparation steps
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.
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.
