Description
Crispy rice paper dumplings made with nori sheets, baked tofu, and vegetables. Serve with a peanut sauce for dipping!
Ingredients
Brown Sushi Rice
- 2 cups filtered water
- 1 cup Eden Foods Short Grain Brown Rice
- 2 TBSP Eden Foods Brown Rice Vinegar
- 1 TBSP pure maple syrup
- pinch of sea salt
Tofu and Marinade
- 1 16-oz. block extra firm tofu, sliced into 12 rectangles
- 1/2 TBSP Tamari Lite
- ¼ tsp garlic powder
Peanut Sauce
- 1/3 cup creamy peanut butter
- 1 TBSP Tamari Lite
- 1/2 TBSP maple syrup
- 1 tsp chili garlic sauce
- 1 TBSP lime juice
- ~1/4 cup filtered water (to thin)
Rice Paper Wraps
- 12 rice paper sheets, more, if you wrap twice
- 2 Eden Foods Nori Sheets, cut into small rectangles
- 3 cups cooked sushi rice (recipe above)
- 1 carrot, cut into matchsticks
- 1 bell pepper, thinly sliced
- 2 tsp Eden Foods Organic Black Sesame Oil
For Serving
- Sliced green onion
- Sesame seeds
- Peanut Sauce (recipe above)
Instructions
- First, prepare the sushi rice. Add the brown rice and water to a saucepan over high heat and bring to a boil. Once it’s boiling, cover the pan with a lid and reduce the heat to medium-low.Allow the rice to simmer until all of the water is completely absorbed and the rice is tender; about an hour. Once the rice is done, remove the pan from the heat and let it sit, covered, for about 10 more minutes.
- Once the rice is cool, transfer it to a large bowl and add the brown rice vinegar, maple syrup, and pinch of sea salt. Mix everything well to combine, completely coating the rice. Cover the bowl and place the rice in the refrigerator until you’re ready to assemble the dumplings.
- Next, prepare the tofu. Preheat the oven to 400°F and line a baking sheet with parchment paper. Add the tofu rectangles to a large mixing bowl with the Tamari Lite and garlic powder. Gently mix until the tofu is completely coated. Transfer the tofu rectangles to the sheet pan so none of them are touching. Place the sheet pan in the oven and bake them for 25-30 minutes, or until the tofu is golden brown on the edges and slightly firm to the touch. Flip the tofu half way through for even baking.
- Prepare the Peanut Sauce. Add all of the ingredients to a small mixing bowl and whisk everything with a fork to combine. Add the filtered water as needed to thin out the mixture. You want it to be thick but pourable.
- Prepare the rice paper wraps. Add warm water to a large mixing bowl. Completely submerge the rice paper wrap in the warm water and allow it to soak for 10-15 seconds, until the rice paper is pliable to the touch.
- Now assemble the wraps. Start with ¼ cup of rice in the center, and using the back of a spoon, press the rice until the wrap to create a rectangle about the same size as the nori rectangles. Place the small sheet of nori on top, followed by the baked tofu. Next, add the bell pepper and carrot. Fold in the sides and roll the rice paper wrap up like a burrito. Repeat this process until all of the rice paper wraps are used up.
- Add a bit of sesame oil to a large pan over medium heat. Once warm, add the rice paper wraps to the pan and fry for ~5-6 minutes on each side, or until they’re golden brown and crispy. Serve warm with the peanut sauce, sliced green onion, and sesame seeds.
Notes
Recipe adapted from Plant You
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free