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 tough...so 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: