dining www.bahrainthismonth.com November 2021 65 INGREDIENTS 1 Sheet Rice Paper Roll 50 grams Silken Tofu (thin strips) 10 grams Cucumber, cut into juliennes 10 grams Scallion stalks 10 grams Carrot, cut into juliennes 10 grams Fresh Coriander Stalks 10 grams Celery, cut into juliennes 1 Fresh Romaine Lettuce Leaf 3-4 Fresh Mint Leaves 10 grams Beans Sprouts 20 grams Glass Noodles 2 Kafir Lime Leaves 10 grams Salted Peanuts, crushed 100 ml Oil for frying noodles for nest For Dipping Sauce 50 ml Hoisin Sauce 10 ml Lime Juice 10 grams Palm Sugar 2 grams Bird Eye Chili, crushed 5 grams Lemongrass, finely chopped) METHOD For Dipping Sauce In a bowl, mix all the ingredients well, keep cool in the refrigerator for 30 minutes. For Vegan Tofu Cigar Fill a large bowl with warm water. Submerge the rice papers into the water for 3-5 seconds. Take it out of the water and lay on a flat surface to start placing tofu, cucumber, scallions, carrot, fresh coriander stalks, celery, fresh lettuce leave, beans sprout and fresh mint leaves. Fold the left and right edges of the rice paper in, then roll firmly into a tight cylinder. Place on a bed of cooked noodles and serve immediately with the Hoisin Lime dipping sauce. Tofu in rice paper rolls Makes 1 Portion VEGAN TOFU CIGARS OVER GLASS NOODLES
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