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Entree
Asian
1 - 2 servings
40 minutes
10 minutes
1/4 cup organic carrots, finely diced
1 sheet Nori (Japanese seaweed)
1 package organic tofu (extra firm)
1/4 cup Organic Bell Pepper (red) finely diced
1 organic green onion, finely chopped
1 tablespoon cornstarch
3/4 teaspoon salt
1/4 teaspoon white pepper
1 egg white, lightly beaten
1/2 cup sesame seeds
3 tablespoons cooking oil
2 teaspoons salt
1 teaspoon Sichuan Peppercorn, ground, toasted
1/4 teaspoon Chinese 5-Spice
1/4 teaspoon white pepper
Parboil carrots in boiling water for 2 minutes and drain.
Cut the nori into 6 strips, each about 3/4'' wide.
Mash tofu in a bowl. Place the tofu in a clean towel and squeeze to remove excess liquid.
Return to bowl and add the carrots, bell pepper, green onion, cornstarch, salt, pepper, and 1/2 of the egg white (1 tablespoon); mix well.
Divide the tofu mixture into 6 portions. With oiled hands, roll each portion into a cylinder about 3'' long and 1'' wide. Roll each cylinder in the sesame seeds, lightly pressing to coat.
Wrap a strip of nori around the middle of each cylinder and brush the edges with the remaining egg white. Press to seal. Gently flatten each roll to make a rectangle about 1/2'' thick.
Place a wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add rolls and pan-fry, turning once, until golden brown, about 2 minutes on each side. Remove and drain on paper towels.
Serve hot with Pepper Salt on the side.
Combine ingredients in a frying pan and cook, stirring over low heat until toasted and fragrant, about 3 minutes. Let cool.
