Summer Rolls with Peanut Miso Lime Dipping Sauce

Tofu Beets & Greens Summer Rolls

with Peanut Miso Lime Dipping Sauce

Author: Sweet Green Kitchen’s Jen Jones

Ingredients:

Tofu & Marinade

1 12 ounce package extra firm tofu – drained and pressed

Sprinkling of salt

Oil of choice – I use organic extra virgin coconut oil

2 Tablespoons low sodium soy sauce

1 teaspoon maple syrup

Fresh grated ginger – about 1 teaspoon

Juice of ½ lime

Note: If you prefer or are short on time, use already baked and marinated tofu, just cut into finger shaped slices

Peanut Miso Lime Dipping Sauce

¼ cup peanut butter – smooth or crunchy

2 teaspoons red miso

2 Tablespoons low sodium soy sauce

1 Tablespoon maple syrup

1 teaspoon grated ginger

½ – 1 teaspoon chili garlic sauce – more or less to taste

Juice of ½ lime

1 – 2 Tablespoons of water – to your desired consistency

Summer Rolls

Green cabbage – about ¼ head thinly sliced

Handful of arugula

Fresh cilantro – mint and basil are also nice

1 small raw beet – peeled and thinly sliced into matchsticks/julienned

1-2 avocados – thinly sliced

5-6 scallions, just the white and light green, thinly sliced lengthwise

Sprinkling of salt

Rice paper wrappers – about 7-8

Makes about 14-16 summer rolls

 Directions:

Make ahead Tofu – Heat a large non stick skillet and add a bit of oil to coat the pan.  Slice the drained and pressed block of tofu into 3 even rectangles.  Sprinkle a little salt on both sides of each piece of tofu and add to the hot oiled skillet.  Cook until golden on both sides.  Remove from the pan to a cutting board, allow to cool a bit and then slice each piece into strips about ½ inch wide.

OR use already baked and marinated tofu and just cut into strips.

While the tofu cooks, prepare the marinade – mix together 2 Tablespoons soy sauce, 1 teaspoon maple syrup, 1 teaspoon grated ginger and ½ of a lime.  Add the cooled and sliced tofu to the marinade.

Mix together all of the peanut miso lime dipping sauce ingredients and set aside (covered in the refrigerator if not using right away), until ready to eat.

To make the summer rolls – fill a pie plate or other large shallow bowl with water, soak 1 rice paper wrapper for just a few seconds and lay it out on a board.  Down the center of the rice paper place a few leaves of cilantro, then line up 2 slices of tofu, place a few pieces of scallion down one side of the tofu and then line the other side with a few strips of beet, top it all with shredded cabbage or baby arugula and then with a couple pieces of avocado and a sprinkling of salt.  Carefully fold up the ends of the rice paper over the filling and then wrap the sides over and roll up into the shape of a cigar.  Slice the roll in half and then place on a platter.  Repeat until you’ve finished all the tofu.  Enjoy! 

You may be left with extra veggies at the end, I like to throw them into the remaining tofu marinade, top with any remaining dipping sauce and save for my lunch salad the next day, yum.

Tagged: Arugula, Beets, Cabbage, Cilantro, Ginger, Lime, Maple, miso, Peanut Butter, Tofu