Cucumber Bites
1 pound organic extra firm tofu, drained
1 tablespoon white miso
1 teaspoon sesame butter
3 cucumbers- sliced into ¼ inch rounds
Cucumber Bites
1 pound organic extra firm tofu, drained
1 tablespoon white miso
1 teaspoon sesame butter
3 cucumbers- sliced into ¼ inch rounds
1. Place all ingredients except for the cucumbers in a blender. Blend until
creamy.
2. Arrange cucumber slices on a serving plate.
3. Place a spoonful of tofu cheese mixture on top
10 servings
Vegetarian Spring Rolls
1 cup carrots, cut into matchsticks
1 cup bean sprouts
1 cup Chinese cabbage, sliced thin
1 cup lettuce, sliced thin
1 cup red radish, sliced thin
1 cup cilantro, chopped fine
1 cup pre-packaged organic marinated baked ofu, sliced thin.
Round rice paper sheets- soaked in warm water for 45 seconds.
* You can be creative and use other vegetables (cucumber, zucchini, mushrooms or
other raw veggies or sprouts)
4 cups spring water, placed in a shallow bowl
1 tablespoon sea salt
1. Place cut vegetables together in a bowl. Mix in sea salt with hands until
water comes out. Press salad mixture by covering with a plate and a heavy object
to help reduce liquid. Press for 10 minutes or longer until more water comes
out.
3. Soak a rice paper sheet and lay on a cutting board.
5. Layer 2 tablespoons of the salad mixture and a few slices of the marinated
tofu across the bottom of the sheet.
6. Roll rice paper over the mixture and tuck in the sides as you would rolling
an egg roll wrapper.
Yields: 8 Rolls
Simple Dipping Sauce for Spring Rolls
1 cup shoyu or soy sauce
½ cup brown rice vinegar
½ cup water
2 teaspoons Toasted Sesame Oil
1 teaspoon toasted sesame seeds
1/8 tsp fresh ginger juice, optional
Mix all ingredients together and serve with the rolls.
Makes 2 cups of sauce.
Marinated Fried Tofu
1 pkg of tofu, cut into ½ inch slices
¼ cup whole wheat pastry flour
Sesame oil
Marinade
1 clove of garlic, crushed
2 small shallots, sliced on a diagonal
4 tsp mirin
½ cup shoyu
1 tsp black sesame seeds
Dipping Sauce
1/8 cup shoyu or soy sauce
Grated fresh ginger
Grated daikon, optional
1. Place all the marinade ingredients into a large shallow dish and mix well.
2. Arrange the tofu slices in the dish, cover and leave at room temperature for
30 min.
3. Turn the slices over and marinate on other side.
4. In another bowl mix all the dipping sauce ingredients together. Cover and set
aside.
5. Add just enough oil to coat the bottom of a medium size frying pan and heat.
6. Remove the tofu slices from the marinade and dip in flour.
7. Fry the tofu slices in batches for 3 minutes on each side.
8. Drain and serve with dipping sauce.
Yields 4-6 servings.
Recipes by Sheri DeMaris.
To order Sheri's book, Macro Cooking for Kids, please visit: http://www.cedartreebooks.com/ or call (302) 998 4171.