Since the blog is just beginning, I think I should have a post about something that went right: spring rolls! These were for a special dinner for Jon when he got back into town after being gone for a whole week.
First, I dry-fried some firm silken tofu. I just used a nonstick pan and cooked it until it was brown on each side. I had never tried that technique before, but I was really pleased with the texture.
Next, I laid out the other fillings: apples, carrots, kohlrabi, cucumber, lettuce, asparagus, herbs, and (self-sprouted) bean sprouts. To make each roll, we soaked a wrapper in warm water until it was pliable. Then we filled it the way we wanted to and rolled it up like a burrito. It was fun because each one was different. Jon made a little dipping sauce with Hoisin sauce, Sriracha, and some other stuff. I might try a peanut-based sauce next time.
To round out the meal, I served hot and sour soup, seaweed salad, and leftover mung beans in coconut milk with jasmine rice. It was a good way to welcome him home.
Turmeric Grilled Tofu Spring Rolls
12 hours ago