Super Bowl is around the corner, time for yummy snacks. This year I choose to make a healthy vegetarian option along with some standard fare.
We love all things Asian and satay is a huge hit with my kids. I tried House foods extra-firm tofu and we loved the texture and clean taste. What is also good to know is House brand tofu is always made with U.S. grown Non-GMO soybeans, which is something I always appreciate.
Couple of points to note before you prep.
- The rice paper part is optional, the grilled tofu with dipping sauce are perfect as is.. but if you’re looking for something extra and filling grilled tofu wrapped in a rice paper with thinly sliced veggies is a great option too.
- Drain and press tofu gently between two paper towels for better grilling and maximum absorption of flavors.
- Skip the Fish sauce if you are a vegetarian or vegan. The purpose is to add saltiness which regular salt can do. Hope you try it and enjoy a healthy filling snack while enjoying the game or even otherwise.
12-ounce package of House Foods extra-firm tofu cut into thin strips
4 tablespoons lemon grass, minced
1 shallot, chopped
4 cloves garlic, smashed
1-inch piece of ginger, peeled and chopped
1 tablespoon curry powder not Garam masala and make sure it has turmeric
2 tablespoons red Thai curry paste
3 tablespoons low sodium dark soy sauce
1/3 cup coconut milk
3 tablespoons fish sauce (for vegetarian use salt as needed)
2 teaspoons raw sugar
2 teaspoons oil
8 8-inch diameter rice papers
24 5-inch-long cucumber slices
1 cup baby spinach leaves or any greens you have handy
1 cup mung beans sprouts
1/4 cup red cabbage, thinly sliced
1/4 cup carrot, julienned
Handful of Thai basil, Cilantro, Mint
1/2 cup reserved marinade
2 tablespoons chunky almond butter or peanut butter, or more to taste
1 tablespoon lime
In a blender or food processor, blend marinade ingredients. Reserve 1/2 cup for dipping sauce. Pour remaining marinade over tofu and marinate for an hour.
To prepare dipping sauce, whisk the reserved marinade with almond butter and lime juice.
String shrimp through 8-inch bamboo skewers. Preheat a grill to medium, and grill skewers until lightly charred and you get some grill marks, about 4 to 5 minutes.
Soak rice paper in a bowl of water, hot but warm enough to keep your fingers in for 3 seconds at a time. Press the paper until completely immersed, and lay out on a plate or work surface. Lay 3 slices cucumber down the middle, then a piece of greens, tofu satay,
carrot, sprouts and herbs. Fold one inch up to the cucumber, fold down and to one side. Then roll up tightly, and the exposed rice paper should seal the roll. Keep the rolls hydrated by rubbing more water or laying wet paper towels on top.
Serve with dipping sauce.