I love peanut butter! By the spoonful, on bread, with chocolate, in cookies and sauces—if it has peanut butter as an ingredient, I say yes please! I’ve been known to eat peanut butter straight out of the jar and go through an entire jar in less than a week. There have been times where I’ve had to cut myself off completely and go cold turkey on the peanut butter.
Fortunately now is not one of those times, and I think I’ve got my peanut butter addiction somewhat under control. But lately I have been making a lot of peanut sauces – I’m a huge fan of the peanut sauce and fresh tofu rolls at Thai restaurants and have been on a mission to recreate both the sauce and rolls. The rolls are good enough that I could eat them with a different kind of sauce, but why settle for less when peanut sauce just adds that little extra bit of goodness.
Here is my latest attempt at recreating the sauce and rolls:
Tofu Fresh Rolls
It took me a while to be able to fold the wrapper so that it was tight and didn’t fall apart. One of the tricks is to not overfill the wrapper with too much of the ingredients. It may take some practice to get the rolls folded just right.
1 small package of rice vermicelli noodles
8-12 large dried rice paper wraps
1 8oz package of baked tofu
2 carrots (optional)
Small bunch of basil (mint leaves are also good)
Cut carrots into small sticks. Blanch carrots by boiling in water very briefly and then dunking them in ice water. Slice tofu into small strips and cook the noodles according to the directions on the package. To soften the rice paper, fill a pie pan with warm water. Immerse one rice paper wrapper in the water for a few seconds. Before the wrapper gets too soft, spread the wrapper on a clean kitchen towel. Assemble one roll at a time by arranging a small bit of lettuce, carrots, noodles, 2 leaves of basil, and a few strips of tofu in the middle of the wrapper. It is difficult to fold the wrapper when it has too much filling, so be careful not to overfill. Fold the roll like you would fold a burrito. Bring the bottom of the wrapper over the filling and fold in the sides. Roll the bottom half up toward the top to close. Place seam side down on a plate. Continue assembling rolls until the filling is gone.
1 cup light coconut milk
¼ cup natural peanut butter
1 teaspoon red curry paste
1-2 teaspoons chili garlic sauce
½ teaspoon tamarind paste (optional)
Bring the coconut milk to a boil. Add the curry paste, peanut butter and tamarind paste to the coconut milk. When the ingredients are fully incorporated and the sauce has thickened a bit, remove from heat. Add the chili garlic sauce according to how hot you would like the sauce to be.
Tasty Easy Healthy Green Recipe Ratings:
|Recipe Report Card||Notes About Recipe Ratings|
Four Chefs (Delicious!)
|Peanut butter! With just a touch of spices — need I say more?|
Two Easy Chairs (A Long March…)
|It takes a bit of practice to fold the rolls and there are a few hard to find ingredients. You should be able to find all of the ingredients at an Asian market or maybe even a full service grocery store that has some specialty items.|
Three Apples (Average Nutritional Quality)
|Graham and I debate about whether peanut butter is healthy or not (I think it is and Graham thinks it’s not). Though it is higher in fat, peanut butter is a good source of protein and has a fair amount of vitamins and minerals. Studies have also shown that people who eat nuts and nut butters are less likely to be overweight and develop chronic diseases like diabetes and heart disease.|
Two Leaves (Chemical Fertilizers and Pesticides Rock)
|Some organic ingredients (basil, lettuce, carrots, and PB), but quite a few of the ingredients were definitely not local (noodles, rice paper, red curry paste, coconut milk, tamarind paste, and chili garlic sauce).|