Summer Rolls with Marinated Tofu
Source: Women’s Health Mag
To prepare the sauce, combine the chili sauce, vinegar, soy sauce, ginger, sesame oil, and water in a small dish. Set aside.
Cook the noodles according to package directions. Drain well. Place the cabbage, bell pepper, tofu, and noodles on a board for assembling. Toss together the cilantro, mint, and scallions in a medium bowl.
Fill a pie plate two-thirds full with room-temperature water. Working with 4 wrappers at a time, dip the rice paper in the water then set on a work surface. Divide 1/2 cup of the noodles between the wrappers, arranging in a line down the center of each wrapper. Divide 1/4 cup each of the cabbage and peppers between the wrappers, 3 tablespoons cilantro mixture, and a few strips of tofu onto the noodles.
Fold the 2 sides of the rice paper over the filling, then fold the bottom end over the filling, envelope-style. Roll up tightly, sealing the last side with a little water.
Place on a large serving plate or board and cover with damp towels. Repeat with the remaining ingredients. To serve, cut the rolls in half and serve with the sauce and the nuts (if desired).
This recipe is a little high in sodium (you want to aim for no more than 600 to 650 milligrams per meal), so be sure to work this recipe into your daily total of 2,300 milligrams of sodium by selecting recipes for the remaining meals that are around 300 to 400 milligrams each.
Nutritional Facts per serving