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| Tofu Spring
Rolls
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Overall preparation time: 60 min
Serves:
4
Description: Vegan spring rolls, delicious for an
Oriental starter or part of a main course.
Per serving:
474 calories , 25 (g) of fat
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| Ingredients
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40g (1½oz) solid
vegetable
oil, melted
to garnish: radish
flowers and spring onion tassles
1 teaspoon cornflour
salt
and freshly ground black pepper
1 x 200g pack chilled vegetable
fat filo
pastry
125g (4oz) button
mushrooms, sliced
½ teaspoon five spice
powder
75g (3oz) beansprouts
75g
(3oz) mangetout,
cut into thin strips
2 cloves
garlic, chopped
1 teaspoon fresh root ginger,
chopped
2 tablespoons olive
oil
1 leek,
cut into thin strips
1 carrot,
cut into thin strips
2 tablespoons soy
sauce
1 teaspoon sesame
oil
125g (4oz) tofu,
cut into cubes
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| Instructions
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In a bowl, mix the
soy sauce, sesame oil and 2 tablespoons cold water. Add the
tofu and marinate for approx 30 minutes.
Heat the oil
in a frying pan or wok and stir fry the leek, carrot and mangetout
strips for 2 minutes.
Add the garlic, ginger and
mushrooms and cook for a further 3 minutes.
Add the
tofu (reserving the marinade) with the five spice powder and
beansprouts.
Blend the cornflour with the marinade and
pour over the vegetables and cook gently until thickened, add
seasoning and leave to cool.
Cut the filo pastry sheets
to make 16 squares, 23cm x 18cm (9" x 7") sheets. Brush one
filo pastry sheet with melted vegetable oil and lay another sheet on
top. Place a spoonful of the vegetable mixture at one end of
the pastry and roll up gently, folding the sides
in.
Brush the other end with a little more vegetable
oil to seal the pastry. Repeat for the remaining spring
rolls.
Deep fry the spring rolls in hot oil preheated
to 180 C, 350 F for approximately 5 minutes until golden
brown. Drain well on absorbent kitchen
paper.
Garnish with radish flowers and spring onion
tassles.
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