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      RECIPE TITLE " Southeast Asian Tofu Roll with Peanut Sauce Recipe" source:        yields Makes 6

    This roll was originally inspired by the Indonesian gado gado salad - jicama, carrots, cucumbers, hard-boiled eggs, bean sprouts, tofu and any other ingredient thrown in at the whim of the chef - that is served with a peanut sauce. We then thought about how satay in Malaysia is served with compressed rice cakes. It seemed like a natural fusion/cross-cultural dish to combine the ingredients together in one sushi roll.

    We find that a hand-roll is a great way to put this roll together - you are able to pack it full with lots of vegetables. When preparing it, think of an ice cream cone. You wrap the roll into a conical shape, albeit the bottom will be slightly open, just like where you bite the ice cream cone to get that melted chocolate ice cream at the bottom.

    Other necessary recipes: Sushi Rice


    3 dried nori sheets, halved crosswise
    3 cups Sushi Rice (see recipe)
    4 ounces baked or smoked firm tofu, cut into matchstick-size strips
    1 large carrot, peeled, cut into matchstick-size strips, blanched
    2 ounces bean sprouts
    1/2 English hothouse cucumber, cut into matchstick-size strips

    6 teaspoons purchased Asian peanut sauce

    Accompaniments: soy sauce, wasabi paste, pickled ginger

    Quick and Easy Japanese Cuisine for Everyone
    Quick and Easy Japanese Cuisine for Everyone Even those unfamiliar with Japanese cooking can follow the steps in this book and feel confident in achieving great tasting, authentic results. Cutting techniques and cooking methods are explained and illustrated in detail and because emphasis has been placed on the preparation of everyday Japanese meals, no special equipment for any of these dishes is necessary--a reasonably, well-equipped Western kitchen will do--and all of the ingredients are readily available.


    Place 1 piece nori shiny-side down on bamboo sushi mat. Using rice paddle, spread 1/2 cup Sushi Rice crosswise over one third of sheet. Arrange 1/5 tofu, carrot, bean sprouts and cucumber horizontally over middle of rice with 1/2-inch of the filling extending past edge of nori sheet. Drizzle 1 teaspoon peanut sauce over fillings.

    Beginning with rice side, roll the nori around filling at a slight angle to achieve a conical shape. Repeat with remaining nori, rice, tofu, vegetables and sauce.

    Serve sushi with accompaniments.

    Recipe created exclusively for by Robert Danhi and Estrellita-Leong Danhi.

    Serving size = 1 roll


    Facts per Serving
    Calories: 172 Fat: 3g Carbohydrates: 31g
    Cholesterol: 0mg Sodium: 35mg Protein: 6g
    Fiber: 1g % Cal. from Fat: 16% % Cal. from Carbs: 72%

    HOT! We recommend:

    10-pc. Sushi Chef Sushi-Making Kit 10-pc. Sushi Chef Sushi-Making Kit If you’ve ever watched a professional sushi chef at work, the idea of making sushi yourself might seem somewhat daunting. But more and more of us have been putting aside this apprehension in an urge to create some favorite sushi combinations at home. This well-equipped Sushi Making Kit provides the essentials for satisfying that sushi craving. Included in the kit: Sushi Chef Cookbook, Short-grain Rice, Nori for wrapping the sushi, Pickled Ginger, Spicy Wasabi Horseradish, Dark Soy Sauce, Rice Vinegar, Sushi Vinegar, Rice Paddle, Bamboo Mat for rolling-up your creations


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