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Ginger Tofu Fresh Rolls with Sesame Soba Noodles

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Ingredients Method

Ingredients
  

Ginger Tofu
  • 1 package firm tofu sliced 1/8-inch thick
  • 2 cloves garlic minced
  • 1 1-inch knob ginger, grated
  • 1/4 cup soy sauce
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon molasses
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • 1/2 teaspoon five spice powder
  • 1/4 teaspoon hot chili oil
Sesame Soba Noodles
  • 1 package dried soba noodles
  • 1 clove garlic minced
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini heaping
  • 1 teaspoon honey
  • 2 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
To Assemble
  • 8-12 rice paper sheets
  • 1 handful fresh kale stalks removed & coarsely chopped
  • 1 green mango peeled & cut into ribbons
  • 1 bunch fresh Thai basil

Method
 

For the Tofu
  1. Pat the tofu dry with paper towel and place it in a large resealable container.
  2. In a small bowl, whisk the remaining ingredients together. Pour the marinade over the tofu and seal the container. Give the tofu a quick shake and place it in the refrigerator for at least 3 hours, preferably overnight.
  3. Heat a quarter-sized amount of neutral oil (such as peanut or canola) in a large skillet over medium heat. Once shimmering, add the tofu to the skillet and sear on both sides, about 3-5 minutes a side.
  4. Transfer the tofu to a plate and let cool.
For the Sesame Soba Noodles
  1. Cook the soba noodles according to the package's directions. Drain the cooked soba noodles and rinse with cold water. Transfer the noodles to a large bowl.
  2. In a small bowl, whisk the remaining ingredients together. Pour the dressing over the noodles and toss to coat.
  3. Transfer the dressed noodles to the fridge to chill until ready to use.
  4. Both the tofu and the noodles can be made up 2 days in advance.
To Assemble
  1. Immerse a rice paper sheet in a pie plate filled with warm water. Soak until softened but with some remaining rigidity.
  2. Place the rice paper on a wooden cutting board and top with a piece of ginger tofu halved lengthwise and placed end to end. Add 2-3 mango ribbons, 4-5 Thai basil leaves, 3-4 pieces of kale and roughly an 1/4 of a cup of sesame noodles. Wrap the rice paper like a burrito and set aside. Repeat until the toppings are gone.
  3. Serve the rolls immediately or chill until ready to serve. The rolls should be eaten the day they're made.
  4. Serve rolls with hoisin sauce and sriracha on the side for dipping.