Miso paste is sold in plastic tubs or packets in the Asian section of the supermarket or near the sushi counter. Once opened, it keeps for several months in the fridge.
Miso-Maple Tofu Rolls
Ingredients:
1/4 cup miso paste, preferably white
2 tbsp maple syrup
4 tsp rice vinegar
2 tsp sesame seeds
350-g pkg extra-firm tofu
1 firm, ripe avocado
2 medium carrots
8 rice-paper rounds
4 cups mixed salad greens
1 cup basil or mint leaves, about 16
Method:
Whisk miso with maple syrup, vinegar and sesame seeds in a bowl.
Slice tofu into 16 strips.
Cut avocado in half, discard pit, scoop flesh from peel and slice.
Peel long ribbons from carrots.
Lay a damp kitchen towel on counter. Fill a pie plate with warm water and place beside towel. Line up ingredients.
Dip 1 rice-paper round into water and leave until pliable, about 30 sec. Lay softened round on towel. Place some salad greens just below the centre. Then layer with basil, carrot, avocado and tofu. Drizzle with about 2 tsp of miso dressing.
Lift rice paper edge closest to you up and over filling, then roll toward the centre. Fold in sides, continue rolling to form a log. Set seam-side down on a platter. Repeat with remaining ingredients. Slice rolls in half diagonally.
Serves 4 | Per serving 300 calories, 14 g protein, 34 g carbs, 14 g fat, 7 g fibre, 695 mg sodium.
Spicy Shrimp Rolls
Ingredients:
8 rice-paper rounds
1 340g pkg coldwater small shrimp (150 – 200), thawed
1 firm, ripe avocado
4 cups mixed salad greens
1 cup basil or mint leaves
1/2 cup sweet Thai chili sauce
Method:
Lay a damp kitchen towel on counter. Fill a pie plate with warm water and place beside towel. Line up ingredients.
Dip 1 rice-paper round into water and leave until pliable, about 30 sec. Lay softened round on towel. Place some salad greens just below the centre. Layer with basil, shrimp and avocado. Drizzle with about 2 tsp of chili sauce.
Lift rice paper edge closest to you up and over filling, then roll toward the centre. Fold in sides, then continue rolling to form a log. Set seam-side down on a platter. Repeat with remaining ingredients. Slice rolls in half diagonally.
Serves 4.
Courtesy of Claire Tansey.
http://www.chatelaine.com/