Cast Iron

Spicy Ramp Kati Roll

April 24, 2012
4 Ratings
  • Serves 4
Author Notes

For my spicy ramp kati rolls, tofu is really great to use since it takes on the flavor of the marinade and ramps. You can also replace it with eggplant or portabello mushrooms. The kale leaf adds a tiny fresh crunch and the topping of tomatoes, cucumber, onion, and cilantro cools the heat of the pesto. The lemon juice brings all the flavors out and adds a nice zing to the roll. —gastronomic nomad

What You'll Need
  • Spicy Asian Ramp Pesto
  • 1 bunch ramp, cleaned & leaves only (reserve stem & bulbs for another use)
  • 1 cup fresh mint leaves
  • 2 pieces garlic cloves, whole and peeled
  • 1 piece Thai red chile pepper, seeded
  • 1/2 cup unsalted peanuts
  • 2 pieces lime, zests only
  • 1 piece lime, juiced
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 3/4 cup extra-virgin olive oil
  • Spicy Ramp Kati Roll
  • 16 pieces extra firm tofu, sliced into 1" x 1/2" rectangles
  • 1 1/4 cups spicy Asian ramp pesto
  • 1/2 piece Persian cucumber, peeled
  • 1/4 cup grape tomatoes, diced finely
  • 2 tablespoons Vidalia onions, diced finely
  • 1/2 piece lemon, juiced
  • 12 pieces ramps, cleaned & quartered
  • 4 tablespoons grapeseed oil
  • 4 pieces frozen paratha or Indian flat bread
  • 4 pieces raw kale, rib removed
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons raw ramp leaf, thinly sliced
  1. Spicy Asian Ramp Pesto
  2. In a food processor, add all ingredients except olive oil. On high, blend it together and slowly add oil into the mixture. Process for several minutes until it reaches the right consistency. Add more oil as needed.
  3. 2. Refrigerate in a sealed jar until ready to use. Keeps well for 2-3 weeks.
  1. Spicy Ramp Kati Roll
  2. In a large ziplock bag, marinade tofu with 1 cup pesto for at least 4 hours or overnight. Make sure each piece is well covered.
  3. In a small mixing bowl, add onion, tomatoes, cucumber and lemon juice. Season lightly with freshly ground black peppercorn. Cover and refrigerate until ready to use.
  4. Pre-heat an oiled cast iron skillet. Add ramps once hot and char on both sides. Remove from heat and put aside until ready to use.
  5. In a skillet, warm up 1 tbsp oil over medium high heat. Cook the paratha on each side for approximately 3-4 minutes until golden brown and crusty on both sides. Repeat with each paratha.
  6. To plate, lay paratha flat and smear the remaining pesto evenly along center of bread. Next, lay 1 pc of raw kale on top followed by 3 ramps. Lay 4 pieces of cooked tofu at a diagonal. Sprinkle with onion, cucumber and tomato mixture and cilantro-ramp. Repeat with the last 3 rolls. Serve immediately.
Contest Entries

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • gastronomic nomad
    gastronomic nomad
  • I_Fortuna

4 Reviews

gastronomic N. February 5, 2014
@I_Fortuna, I've never heard of a Japanese pickle press! Must look into it. For the tofu, I go by my mother's method and have been happy with results. I am intrigued to press it and see if it makes a significant difference.
To substitute ramps that are only in season in the beginning of spring, I would recommend leeks or scallions as ramps are nothing more than wild leeks. It is a bit spicy and sweet. Great flavor!
Been dying to try and make my friend's mom's cauliflower paratha that she makes using a blender daily! Hope you enjoy the recipe.
I_Fortuna January 14, 2014
Tofu can be drained of water by using a Japanese pickle press. These are inexpensive and, of course, can be used to make sliced cucumber Japanese pickles that turn out crisp and delicious. I find tofu is much more appealing when it has had some of the water drained from it.
I had never heard of ramp before, I had to look it up! What a beautiful plant. Since we don't have ramp in Texas that I know of, what could be substitiuted? Anything you know of? This recipe looks delicious. Because I make my own bread, pratha looks like a fun task. Thanks for the recipe!
gastronomic N. April 25, 2012
Thanks for the comment Mindy! I've eaten tofu all my life and my mom has never once weighted them down. I do drain them though and store any unused tofu in cold water till covered to keep it fresh. As for the raw kale I was unsure about that as well. However, I bought these gorgeous smaller sized kale that was not as intense at the farmers market. It was perfect. Added a nice crunch and flavor to everything. You can also replace it with Bibb lettuce or romaine if you like.
LeBec F. April 25, 2012
gn, i am quite impressed with this recipe ; really neat flavor and texture components.The one thing I don't get is the raw kale? I love cooked kale but just can't see eating it raw- too strong a flavor. You like it raw? Also, plse tell me if you often weight/drain tofu as I read in other recipes.I've been gearing up to do a tofu dish so this info- to weight ot not to weight- before marinading- would be v helpful! Thk you for this inspiring recipe!