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Vietnamese Spring Rolls – tofu, basil, garlic soy dip
Posted By Todd & Diane On July 23, 2008 @ 11:17 pm In Appetizers,Asian,Food,Garden Recipes,Gluten Free,Recipes,Sauce | Dressings,Spring Rolls,Vegetables,Vegetarian Recipes,Vietnamese | 35 Comments
It’s time to finally finish our Spring cleaning, even if we’re a few months behind. Spring cleaning our pantry, fridge, freezer and emergency earthquake stash in Summer is called procrastination. But it’s never too late, we suppose, to finish what we started in April. So it’s been really gratifying and good for out pocket books (less grocery shopping runs) to use up what has be hiding and forgotten about behind our cabinets and refridgerator shelves. Before every meal, we’ve been trying to use up all our excess ingredients and left overs before we hastily run to the market. It’s always so much fun to head out to the farmers market once or even twice a weeks to find out what’s fresh from the farms, but after reading an informative article about food waste in the New York Times and Johnathan Bloom on, wastedfood.com, it’s time to make some serious changes.
Crispy, curry crusted tofu. How can you not love tofu?
Both the NY Times article and Jonathan’s blog remind us of just how much food is wasted in America. Without being political, we ask that you visit these sites because it’s always empowering to be informed. Their insight helps raise awareness to our shameful food habits, but do offer helpful resources to how we can all start becoming more responsible and green. Here we are, trying our best to not contribute to those staggering statistics and become better consumers. With our garden veggies, lots of extra left overs food stashed away, we’re eating up what we have till it’s all finished and the pantry is empty of excess. To be honest, we’ve often been guilty of wasted food, sometimes buying and cooking more than we can eat. But we’ve been well aware of these occasions and that’s why we’ve experimenting with dishes using leftovers more often.
plenty of garden thai basil for the rolls
If you’ve been reading our blog for a while, you’ll know that these fresh Vietnamese Spring Rolls pop up at every one of our parties and our daily meals. Tonight’s meal of fresh Vietnamese Spring Rolls are not only a ritual in our household, but the perfect way to use up left overs. Here’s the inventory of some leftovers we were able to gather from the kitchen:
Voila! A Vietnamese Spring Roll dinner was served with in 30 minutes. Everything was already in the fridge from a previous meal or already growing in the garden and we didn’t have to make a grocery run! We decided to quickly baste the tofu in a curry inspired marinade. This was something a little different than what we normally marinade with tofu and it was so delicious! Even delicious enough to get many of you tofu haters to cross to the Joy of Soy side! Yes, the tofu was awesome and it was lightly fried on the outside to a crisp texture and sliced thin for the rolls. Our garden basil was going crazy too to we plucked a couple of sprigs of Thai Basil and added them to the rolls along with mom’s left over lettuce and refreshing cucumbers for crunch. If you’re calorie counting, this is the perfect dish. All the ingredients are low in calories and literally, almost fat free. The only fattening indulgence in the Vietnamese Spring Rolls is the wee, itty, bitty amount of oil needed to crisp up the tofu. There you have it, a dish made from left overs that is healthy, fresh and delicious. The simple garlic/soy dip is an every day dip for us too and it’s just mild enough to not overpower the curry flavored tofu and the freshness of the basil. Vietnamese Spring Rolls are the perfect vegetarian meal!
The timing could not be more perfect because we are submitting these Curry Tofu and Basil Springrolls dish to Rebecca’s and Valerie’s new event. Rebecca and Valeria are from FoodiewithFamily.com, who also happen to be a step daughter/step mother foodie team. Valerie is passionate about food and her inspirations are from her mother, grandmother and Julia Child. All three of her hero’s are excellent role models! Rebecca is a busy mom with five boys, all under the age of 10! Yes, lets repeat, 5 boys all under 10 years old!! This super busy lady, food writer and mom still manages to find the time to create an event along with Valerie called, Second Tuesdays Deja Food, where we are encouraged to cook with our leftovers, minimize waste and save money ! What a brilliant idea, because everyone has left overs and it’s the perfect time to share with everyone all your creative dishes using all your “previous meals”. There’s no waste! So if you get the chance, submit one of your leftover dishes over to Rebecca and Valerie. The best part of the event is that there is a prize (a jar of her homemade canned goodies!), for the best submission. Also, check out the cutest ever badge! It’s gotta be one of the most adorable food blog event badges out there. Anyone disagree? ;
Yield: Serves 2-4
Total Time: 1 hour 30 Minutes
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