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Author Notes: This recipe can be enjoyed by all, including vegans and the meatiest of eaters. I created this new recipe as part of my vegan food blog called The Vegan Pea. The dish is rice paper rolls filled with my homemade plum sauce, "duck" tofu, spring onions, and cucumber... Heaven in a roll! —The Vegan Pea
Food52 Review: I really enjoyed this recipe, and despite it being quite time consuming, it was totally worth it. I made it for my family, some of whom are vegans, and everyone thought it tasted great. I thought it tasted like duck and even the crispy bits that came off whilst frying were delicious. The plum sauce was so fragrant and packed a real punch. I would definitely make this again... It is addictive, super tasty, and a great meat alternative!
[Editors' note: This recipe makes a lot of sauce! But we bet it would be good on all kinds of things—like other preparations of tofu, or meat preparations, too.] —Mohan
- 300 grams diced white onions
- 21 plums (stones removed)
- 5 apricots (stones removed)
- 4 Thai red chilis
- 2 inch cube ginger
- 3 garlic cloves
- 2 tablespoons palm sugar
- 4 teaspoons salt
- 2 star anise
Tofu and Accompaniments
- 1200 grams firm tofu
- 2 Thai red chilis
- 120 grams tahini
- 2 tablespoons olive oil
- 4 teaspoons sesame oil
- 2 tablespoons water
- 2 teaspoons salt
- 1 teaspoon red chili powder
- Extra olive oil (for frying tofu)
- 15 cm pieces cucumber
- 4 spring onions
- 30 rice paper sheets
- Place all the plum sauce ingredients into a blender and mix until a smooth puree is formed (approximately 15 minutes).
- Meanwhile, drain the tofu and place on multiple layers of paper towels, covering with more paper towels.
- Place a tray on top of the covered tofu and place a weight on top of it to help get rid of excess water, and leave this for 20 minutes.
- Once the plum sauce has been pureed, pour into a large saucepan and simmer on a low heat for 1 hour and 20 minutes (cover with a lid to avoid splatter).
- Meanwhile, grind the 2 red chilis for the tofu with the tahini, 1 teaspoon salt, 2 tablespoons olive oil, sesame oil, and water to form a thick paste.
- Once the tofu has drained for 20 minutes, cut the tofu up into 30 batons (approximately 1 cm x 4 cm) and place on dry kitchen towels in a single layer to continue drainage.
- Sprinkle the tofu with the red chili powder and 1 teaspoon of salt.
- Rub the tahini marinade over the surface of each tofu baton and press on so the tahini sticks, and leave for 10 minutes.
- Slice the spring onions into thin slivers about 4 cm in length.
- Slice the cucumber in half lengthways and remove the inner seeds using a tablespoon, then slice into slivers about 4 cm in length.
- Fill a pan with 4 cm of olive oil to fry the tofu and heat until a small piece of tofu floats to the surface.
- Fry the tofu batons in batches for approximately 5 to 7 minutes in the hot olive oil, and drain the batons on kitchen towels.
- Remove the plum sauce from the heat and allow to cool slightly (thickens the sauce further).
- Fill a bowl large in diameter with warm water and grease a plate using olive oil.
- To assemble the rolls, dip the rice paper sheet into the warm water for about 20 seconds (or until pliable) and place onto the well greased plate, then smear the center with about 1 tablespoon plum sauce, and place 1 baton of tofu and some spring onion and cucumber on top.
- Roll the rice paper like a spring roll, folding one half over the filling, then folding in the two ends, and then rolling the other half of the rice paper round.
- Eat fresh and enjoy!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipes with Tofu