Meatless Monday: Vermicelli Noodle and Tofu Rice Paper Wraps with Peanut Sauce
One of my favourite ways to greet fall weather is with a big bowl of Vietnamese Pho, a comforting broth
One of my favourite ways to greet fall weather is with a big bowl of Vietnamese Pho, a comforting broth full of veggies and noodles. Traditionally, it’s made with beef broth, but luckily for me, I live near Ossington Avenue in Toronto, which is known for it’s many Pho spots’many of which include veg options. At a recent visit to one Pho spot, my boyfriend and I started our meal with some delicious rice paper rolls’which we couldn’t wait to re-create at home. We paired them with my boyfriend’s amazing peanut dipping sauce, which we usually use for stir-fry. Here’s what we came up with!
-Rice paper wraps
-Block of firm tofu, julienned
-2 tbsp olive oil
-Red pepper, julienned
-1 jalapeno, diced
-1/2 cup sprouts
-1/2 cup cabbage, julienned
– 2 tbsp fresh cilantro
– 2 tbsp fresh basil, chopped
-bowl of hot water
-2 tbsp PB
-1/2 tsp siracha
-1 tsp soy sauce
-1/2 tsp each garlic powder and ginger
– 1 tbsp vegetarian hoisin sauce
– tsp lemon juice
-water (to get the right consistency)
Chop all ingredients as described above. Heat olive oil in pan and fry tofu until browned on each side. Set aside and use the same pan to lighting cook pepper and japapeno. Set aside.
Prepare the dipping sauce by mixing all its ingredients with a fork or whisk, or use a food processor.
Soak one rice paper wrap in hot water for 30 seconds, without tearing it. Place it on cutting board and fill it with small amount of each ingredient. The rolls are sticky, so when you wrap them, they’ll stay together.
Repeat the process until all the ingredients are used.
Enjoy each roll with desired amount of dipping sauce. De-lish!
-Katharine Watts, Associate Web Editor
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