These Braised Tofu Fresh Rolls feature rice paper wraps filled with tofu braised in a Vietnamese caramel sauce, crisp veggies, nuts, and springy bundles of rice vermicelli.
1brickextra firm tofuCut into 1/2-inch thick slices
150g (5oz)dried rice vermicelli
1Asian pearpeeled, cored, and cut into batons
3small carrotspeeled and julienned
3scallionsdark green sections removed and set aside, light green and white sections finely chopped
¾cuproasted unsalted peanuts coarsely chopped
¼cupfresh mint leavestightly packed
Dipping Sauce
1tbspsambal oelek
1limejuiced
2tspturbinado sugar
2tspfish sauce**
Instructions
Pour 3 tablespoons of granulated sugar into a cold skillet. Turn the heat on to medium and wait for the sugar to dissolve and become liquid, shaking the pan occasionally. Swirl the pan frequently as you continue to heat the sugar until it turns a rich amber color
Once the sugar reaches its desired shade, immediately add 1/2 cup of hot water. The mixture will bubble violently, but it should subside quickly. Stir the caramel gently, encouraging any of the melted sugar that may have seized to melt into the mixture.
Pour in 3 tablespoons of fish sauce and then add your shallots, ginger, and garlic. Add the slices of tofu in a single layer. You may have to work in batches depending on the size of your pan. Gently braised the tofu over low heat until completely saturated with the sauce, about 3-5 minutes per side. If you notice the pan start to look dry, add a few tablespoons of water and keep braising.
Transfer the finished tofu to a plate and pour the remaining sauce, shallots, garlic, and ginger over top. Set aside.
While the tofu is braising, prepare your rice noodles. Place the rice vermicelli in a bowl and cover the noodles with a kettle’s worth of boiling water. Let soak for about 5 minutes before draining.
Fill a wide shallow vessel, like a pie plate, with warm water. Dip a rice paper sheet into the water until thoroughly saturated but still a little rigid. Transfer it to a wooden cutting board and press to lay flat.
Slice the tofu slices in half lengthwise and place both halves end to end in the center of the rice paper sheet. Next add a few pieces of the Asian pear, followed by a small handful of the carrot, and a piece of the dark green section of a scallion. Place some noodles on top and with finely chopped scallions, peanuts, and whole mint leaves.
Take the end of the rice paper sheet closest to you and fold it over the filling. Tuck in both sides of the rice paper sheet and roll the sheet away from yourself to form a seal. Transfer the roll to a plate and set it aside. Repeat with the remaining fillings.
For the Dipping Sauce
Place 1 tablespoon of sambal oelek in a small bowl. Add the lime juice, turbinado sugar, and fish sauce. Whisk to combine. Cover and refrigerate until ready to serve.
Notes
** You can sub soy sauce for the fish sauce if you can't find it or you want to keep things vegetarian.