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:
4 comments:
Tofu sheets? Oh my dog, that is a major find! I so miss Braggs... these wraps look amazing!! They are just beautiful!
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?
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.
The sheets look like such an interesting ingredient! I wonder what else you can do with them.
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