SOBA NOODLE SUMMER ROLLS
SERVES 5 ROLLS
FOR THE ROLLS
5 1/2 oz. (150 g) tofu
1 heaped tbsp. red Thai curry paste
1 tbsp. orange juice
about 2 tbsp. olive oil
sea salt
freshly ground black pepper
1 3/4oz. (50 g) green tea soba noodles
(or regular soba noodles)
1/4 cucumber
1 carrot
small bunch of cilantro
5 spring roll wrappers,
NUTRITIONAL VALUES
Calories: 678kcal
Fat: 52.7g (9g S.Fat)
Carbs: 30.7g
Protein: 22.6g
Sugar: 7.7g
Sodium: 1115mg
METHOD
Tofu should be drained and thoroughly dried with paper towels. Cut the sticks into sticks and place them in a flat dish. In a small mixing bowl, combine the curry paste and orange juice. Pour evenly over the tofu sticks, cover, and place in the fridge for 12 hours to marinate. Allow the tofu to drain completely. In a pan, heat the oil and brown the sticks on all sides over high heat. Drain on paper towels and season with salt and pepper to taste. Allow to cool.
Meanwhile, boil the soba noodles in salted water for 6 minutes, or according to package directions, then drain in a strainer and plunge into cold water to stop the cooking. Drain once more. Peel and cut the cucumber and carrot into fine sticks. Take the cilantro leaves and set them aside.
Soak 1 spring roll wrapper in very warm water for 1–2 minutes in a flat dish. Spread this out on a clean work surface with care. Spread one-fifth of the vegetables in the centre of the sheet, followed by one-fifth of the soba noodles, one-fifth of the tofu sticks, and some cilantro leaves. Fold the rice paper's left and right edges over the filling's ends. Roll the package up from the bottom by pulling the lower edge upward. Repeat with the remaining 4 sheets and filling ingredients.
To make the dip, combine the peanut butter, soy sauce, oil, and agave syrup in a mixing bowl. Toast the sesame seeds in a dry pan, then crush them slightly with a mortar and pestle before stirring the majority of them into the dip. Serve with the remaining sesame seeds and cilantro leaves as garnish. Separately pack the rolls and dip to take with you.
Meanwhile, boil the soba noodles in salted water for 6 minutes, or according to package directions, then drain in a strainer and plunge into cold water to stop the cooking. Drain once more. Peel and cut the cucumber and carrot into fine sticks. Take the cilantro leaves and set them aside.
Soak 1 spring roll wrapper in very warm water for 1–2 minutes in a flat dish. Spread this out on a clean work surface with care. Spread one-fifth of the vegetables in the centre of the sheet, followed by one-fifth of the soba noodles, one-fifth of the tofu sticks, and some cilantro leaves. Fold the rice paper's left and right edges over the filling's ends. Roll the package up from the bottom by pulling the lower edge upward. Repeat with the remaining 4 sheets and filling ingredients.
To make the dip, combine the peanut butter, soy sauce, oil, and agave syrup in a mixing bowl. Toast the sesame seeds in a dry pan, then crush them slightly with a mortar and pestle before stirring the majority of them into the dip. Serve with the remaining sesame seeds and cilantro leaves as garnish. Separately pack the rolls and dip to take with you.
