Sunday, February 22, 2009

Sweet Potato Vermicelli and Tofu Sheets

I made some fantastic finds at a local asian market recently.  Among them, sweet potato vermicelli and tofu sheets!  I had never seen either of them before and I was excited to try something new.  So I bought them even though I had no idea what I would do with them. 

A few days later I was ready to give the tofu sheets a try.  When I opened up the package I saw that it was thinner than I anticipated; the sheets are so thin you can see through them.  So I didn't think frying it would be a good idea.  And baking it might dry it out and make it I decided I would make a sort of veggie wrap and steam it.

 While the sweet potato vermicelli was boiling I sauteed some peas, broccoli and red pepper in Braggs soy liquid.  When everything was cooked I placed the ingredients on a sheet of tofu and rolled it up, and then placed it in my steamer pot for 5 minutes.

Here's the end result, served with orange ginger sauce and sprinkled with scallions:



Anonymous said...

Tofu sheets? Oh my dog, that is a major find! I so miss Braggs... these wraps look amazing!! They are just beautiful!

aTxVegn said...

I love sweet potato noodles, but I'm not crazy about the tofu sheets. I did bake mine when I bought them (a long time ago). They make really sturdy wrappers. How did you like them?

Janet said...

I think the sheets are fun, but like any tofu they definitely need help to taste like anything. The sauce was yummy and so was the filling, so I really liked them prepared this way.

Later this week I'm going to use some more of them to make a lasagna. I'll let you know how it turns out.

Maggie said...

The sheets look like such an interesting ingredient! I wonder what else you can do with them.