Crispy Seaweed and Tofu Rice Paper Rolls
[Healthy Meal Prep] Delicious Seaweed and Tofu Rice Paper Rolls Recipe
A delightful recipe for crispy seaweed and tofu rice paper rolls, enhanced with a tangy and sweet yuzu sauce. This dish utilizes seasonal seaweed and soft tofu, rolled in rice paper and baked to a perfect crisp on the outside and tender on the inside. The chewy texture of seaweed combined with the savory tofu makes it a healthy and delicious option for everyone. If you have yuzu jam on hand, this recipe is a breeze to make!
Main Ingredients- 700g Seaweed (cleaned)
- 1 block Tofu (approx. 300-400g, well-drained)
- 10 sheets Rice Paper
Seaweed Tofu Seasoning- 1 Tbsp Sesame Oil
- 1 tsp Minced Garlic
- 1 tsp Anchovy Sauce (or soy sauce)
- 1 tsp Tuna Extract (or soy sauce)
- 1 Tbsp Plum Extract (adjust sweetness as needed)
- Pinch of Salt (to taste)
- 1 Tbsp Sesame Oil
- 1 tsp Minced Garlic
- 1 tsp Anchovy Sauce (or soy sauce)
- 1 tsp Tuna Extract (or soy sauce)
- 1 Tbsp Plum Extract (adjust sweetness as needed)
- Pinch of Salt (to taste)
Cooking Instructions
Step 1
First, prepare the seaweed. Blanch it in boiling water for about 1-2 minutes until tender, being careful not to overcook it as it can become mushy. Rinse the blanched seaweed under cold water and drain thoroughly. Use a salad spinner or pat dry with paper towels to remove as much moisture as possible. Similarly, drain the tofu well by pressing it or patting it dry with paper towels. Removing excess water is key for a crispy texture.
Step 2
Combine the dried seaweed and tofu in a mixing bowl. Cut the seaweed into bite-sized pieces, about 5cm long. Add all the ‘Seaweed Tofu Seasoning’ ingredients (sesame oil, minced garlic, anchovy sauce, tuna extract, plum extract, and salt) to the bowl.
Step 3
Gently mix everything together with your hands until the seasoning is evenly distributed. Be careful not to mash the tofu or seaweed; mix just enough to coat everything.
Step 4
Now, let’s work with the rice paper. Dip each sheet of rice paper briefly in warm water until it’s pliable but not soggy. Avoid soaking for too long. Lay the softened rice paper flat on a clean surface or a plate.
Step 5
Place about 1-2 tablespoons of the seasoned seaweed and tofu mixture near one edge of the rice paper. It’s important not to overfill, or the rice paper might tear. Fold in the sides of the rice paper, then roll it up tightly from the edge with the filling to form a cylinder.
Step 6
Repeat this process for the remaining mixture, creating about 12 rice paper rolls in total. Arrange the finished rolls on a plate.
Step 7
Brush the outside of each roll lightly with avocado oil (or cooking oil) to ensure a crispy finish. Preheat your air fryer and place the rolls inside. Air fry at 180-200°C (350-400°F) for 15-20 minutes. Halfway through, carefully flip them over to ensure even browning and crispiness on both sides. Adjust the temperature and cooking time based on your air fryer’s performance and the thickness of the rolls to prevent burning.
Step 8
The seaweed and tofu rice paper rolls should be golden brown and crispy on both sides. Remove them from the air fryer and let them cool slightly.
Step 9
Prepare the yuzu sauce. In a small bowl, whisk together 2 tablespoons of yuzu jam (or marmalade), 2 teaspoons of olive oil, and 3 tablespoons of water. You can adjust the consistency and sweetness by adding more or less water or jam, according to your preference.
Step 10
Arrange the crispy seaweed and tofu rolls on a serving plate. Drizzle generously with the prepared yuzu sauce.
Step 11
Garnish with fresh sprouts for a touch of color and freshness, and add an extra drizzle of yuzu sauce if desired. This creates a visually appealing and aromatic dish.
Step 12
Now, let’s enjoy these delicious seaweed and tofu rice paper rolls! They make for a healthy and satisfying meal or snack.
