3.02.2016

Tofu Wrapped in Cucumber

In keeping with our idea to try cooking new recipes for date night, we experimented with tofu/cucumber wraps last night.

They were OK. We made some mistakes, but learned from them. For example, it is hard to slice a cucumber thin enough to wrap around sauteed tofu. We were able to get decently thin slices by using a cheese slicer of all things, but not before decimating some cukes trying other methods.

Here's the recipe as paraphrased by me.

1. Take two or three cucumbers and somehow cut them into lengthwise slices about 1/8 inch thick.
2. Cut a block of firm tofu up into sautee-able rectangles.
3. Put the tofu rectangles in a large fry pan and sautee in olive oil until brown (flip to brown the other side).
4. Add about a TBSP of minced fresh ginger, half a tsp of cumin, and salt and pepper to taste to the tofu as it is cooking.
5. When the tofu is done, turn the heat to low and add about a TBSP of any brand of raspberry vinaigrette dressing.
6. Put the tofu on paper towels to absorb excess oil and liquid.
7. Lay out the cucumber strips and stack 3-4 pieces of tofu on one end, then roll it up like a sushi roll (use a toothpick to hold it together).
8. You'll get about 6-8 rolls and a pantload of residual cucumber bits (make a cuke salad!).

Using cucumber as the wrap skin seems to be the troublesome part of this recipe. The seeds make some of the slices crappy and the toothpicks hold the wraps together tenuously at best. But with a little finesse and some practice, these could be a good appetizer for a social function, for example.

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