Curried Spring Rolls (Forks Over Knives)


Ingredients:


4 oz rice noodles (I used what I had which was pad thai noodles
2 Tblsp tomato paste
2 1/2 tsp. potato starch (I used tapioca flour)
2 1/2 tsp. curry powder
2 tsp. onion powder
1 tsp. garlic powder
1/2 salt Optional  I didn't use any
8 rice paper wrappers
14 oz extra firm tofu
Baby spinach
1 cup carrots shredded
1/3 cup chopped clinatro

Instructions:

Preheat the oven to 400 degrees

Prepare the tofu by pressing the liquid out of it.

Make the marinate in a small dish add the tomato paste, potato starch, curry pwd, onion pwd, garlic pwd, and salt if using.  Add a couple Tbls water to make it into a runny paste.  I added 3-4  The recipe in the book added no water, so I was just guessing.

Cut the tofu into 3/4 inch slices, and dredge it through the marinade and let it sit for 30 minutes.

When the 30 minutes are up, place in a hot oven on parchment paper and bake for 20 minutes.

Prepare the veggis and cook the noodles per package instructions, rinse with cold water.

In a shallow bowl, place some warm water, and dip the rice wrappers in the water for 20 seconds.

Place spinach, carrots, noodles, tofu and a sprinkle of clinatro and wrap it up burrito style.

Dip them in a peanut sauce or sweet hot chili sauce.






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