Miso-maple tofu rolls
20
- Prep Time35 min
- Total Time35 min
- Makes4 Servings
George Whiteside
Ingredients
1/4 cup miso paste, preferably white
2 tbsp maple syrup
4 tsp rice vinegar
2 tsp sesame seeds
350-g pkg extra-firm tofu
1 firm, ripe avocado
2 medium carrots
8 sheets rice paper
4 cups mixed greens
1 cup basil or mint leaves
Instructions
Whisk miso with maple syrup, vinegar and sesame seeds in a bowl. Slice tofu into 16 strips. Cut avocado in half, discard pit, scoop flesh from peel and slice. Peel long ribbons from carrots.
Lay a damp kitchen towel on counter. Fill a pie plate with warm water and place beside towel. Line up ingredients.
Dip 1 rice-paper round into water and leave until pliable, about 30 sec. Lay softened round on towel. Place some salad greens just below the centre. Layer with basil, carrot, avocado and tofu. Drizzle with about 2 tsp of miso dressing.
Lift rice paper edge closest to you up and over filling, then roll toward the centre. Fold in sides, then continue rolling to form a log. Set seam-side down on a platter. Repeat with remaining ingredients. Slice tofu rolls in half diagonally.
Nutrition (per serving)
Calories 300, Protein 14g, Carbohydrates 34g, Fat 14g, Fibre 7g, Sodium 695mg.
A light and protein-rich snack with creamy avocado, mixed greens and mint leaves.
Shopping Tip:
Miso paste is sold in plastic tubs or packets in the Asian section of the supermarket or near the sushi counter. Once opened, it keeps for several months in the fridge.
