Veggie rolls and sesame dip

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Author
Yields4 Servings
 1 large carrot 1 small beetroot juice of half a lemon 1 tsp sea salt flakes 140 g firm tofu 1 tbsp soy sauce 2-3 small spring onion 1 stick celery 100 g cooked sweet corn kernels 50 g fresh cherries (green salad or spinach) 2 tsp sesame oil 2 tbsp light tahini 1 tsp balsamic vinegar 2 tsp good-quality soy sauce 2 tbsp warm water 1 tbsp fresh ginger juice 50g fresh spinach
1

Peel and grate the carrot and beetroot and place in a salad press or large bowl.

2

Add the lemon juice and salt (or ume plum seasoning) and mix well.

3

Close the salad press or, if using a bowl, place a plate over the salad with a weight on top. Set aside for 1 hour.

4

Drain the tofu and press dry using a clean cloth or kitchen roll. Cut into 1cm slices.

5

Place the tofu into a dish and marinate in the soy sauce and ginger juice for 1 hour.

6

Slice the celery and spring onions into thin strips and prepare the other salad ingredients.

7

Heat the sesame oil gently, taking care not to overheat, and fry the tofu until golden on both sides. Allow to cool and slice into matchsticks.

8

Drain and discard the liquid from the pressed salad and mix lightly with a fork.

9

Hydrate the rice wraps individually in a little water, as instructed on the packet.

10

Assemble each wrap individually with a little of each ingredient, and roll as instructed on the packet. Slice into wedges as required.

11

Mix the tahini, soya sauce and vinegar in a small bowl. Gently add warm water until the desired dipping consistency is achieved. Adjust seasoning to taste and serve.

CategoryCuisine

Ingredients

 1 large carrot 1 small beetroot juice of half a lemon 1 tsp sea salt flakes 140 g firm tofu 1 tbsp soy sauce 2-3 small spring onion 1 stick celery 100 g cooked sweet corn kernels 50 g fresh cherries (green salad or spinach) 2 tsp sesame oil 2 tbsp light tahini 1 tsp balsamic vinegar 2 tsp good-quality soy sauce 2 tbsp warm water 1 tbsp fresh ginger juice 50g fresh spinach

Directions

1

Peel and grate the carrot and beetroot and place in a salad press or large bowl.

2

Add the lemon juice and salt (or ume plum seasoning) and mix well.

3

Close the salad press or, if using a bowl, place a plate over the salad with a weight on top. Set aside for 1 hour.

4

Drain the tofu and press dry using a clean cloth or kitchen roll. Cut into 1cm slices.

5

Place the tofu into a dish and marinate in the soy sauce and ginger juice for 1 hour.

6

Slice the celery and spring onions into thin strips and prepare the other salad ingredients.

7

Heat the sesame oil gently, taking care not to overheat, and fry the tofu until golden on both sides. Allow to cool and slice into matchsticks.

8

Drain and discard the liquid from the pressed salad and mix lightly with a fork.

9

Hydrate the rice wraps individually in a little water, as instructed on the packet.

10

Assemble each wrap individually with a little of each ingredient, and roll as instructed on the packet. Slice into wedges as required.

11

Mix the tahini, soya sauce and vinegar in a small bowl. Gently add warm water until the desired dipping consistency is achieved. Adjust seasoning to taste and serve.

Veggie rolls and sesame dip