Original Source White On Rice Couple
YIELD: SERVES 2-4
TOTAL TIME: 1 HOUR 30 MINUTES
ingredients for springrolls:
1 pkg of firm tofu.
1/2 cup peanut or vegetable oil
1 Tablespoon curry powder
1 teaspoon cumin
2 cloves garlic
5 table spoons soy sauce
2 teaspoons salt
2 teaspoons fresh ground black pepper
1 teaspoon sesame oil
fresh thai basil
garlic soy dip ingredients
1-2 crushed garlic cloves (or finely minced), but crushed garlic really brings out the flavor.
1 crushed thai chili
1/2 squeezed lime ( or about 2 Tablespoons)
1 Tablespoon of sugar
1 teaspoon of rice vinegar (optional)
1/4 cup soy sauce
1/8 cup water
directions for springrolls:
Drain Tofu and blot dry with paper towels to remove excess moisture. Slice into about 1/4″ pieces.
Wash basil, lettuce and cucumbers. Slice cucumbers into matchstick sizes.
In large plastic freezer bag, combine crushed/minced garlic, vegetable oil, curry powder, cumin and soy sauce, salt, pepper and sesame oil. Mix the marinade well, then add slices of tofu in bag. Lay tofu slices in gently on top of each other so that they don’t break. Make sure all marinate coats each slice of tofu.
Let marinade for at least 1 hour or until all tofu slices soak up the marinade.
Heat up frying pan. Do not add oil to the pan because the tofu is well oiled. Fry slices of tofu until both sides are golden brown with a nice firm crust.
Allow tofu to cool, then slice into 1/4 ” strips.
In large bowl, fill with warm water. Quickly dip each rice paper in warm water for about 2-3 seconds.
Place wet rice paper on work station. Make sure rice paper is completely hydrated and softened before rolling.
garlic soy dip directions
Mix all ingredients together well, making sure sugar dissoloves. Add slices of chili on top for garnish and extra spice. Serve with springrolls.