Two Kinds of Crispy Tofu Sticks

Two Kinds of Crispy Tofu Sticks

This fantastic finger food is perfect for your next party. It is really easy, yet you will still impress your guests. It’s like a thin spring roll with no need to deep fry, and is still crispy.

RECIPE

Ingredients

Tofu and Shiitake Stick

• 100g (3.1/2oz) shiitake mushroom, sliced thinly
• 130g (4.1/2oz) hard tofu
• 8 spring roll wrappers
• 1 tablespoon sesame oil
• 1/2 teaspoon sea salt
• Extra sesame oil for brushing
• 1. Preheat the oven to 200? (400°F).
• 2. Crumble the tofu by hand into a bowl. Add sesame oil and salt. Mix well.
• 3. Place the sliced shiitake, followed by the tofu mixture, down the front of the spring roll sheet. Fold over one end to make a base then roll until the end.
• 4. Brush the extra sesame oil on the surface of the rolls.
• 5. Bake for 7 to 10 minutes or until golden and crispy.

Tofu, Cheese and Nori stick

• 8 spring roll wrappers
• 160g (5.1/2oz) hard tofu
• 80g (2.1/2oz) dairy-free cheese
• 4 sheets nori, cut into half
• 1/4teaspoon sea salt
• Sesame oil for brushing

Method

1. Preheat the oven to 200? (400°F).

2. Crumble the tofu by hand into a bowl. Add salt and mix well.

3. Place the nori sheet then the tofu mixture down the front of the spring roll sheet. Fold over one end to make a base then roll until the end

4. Brush the extra sesame oil on the surface of the rolls.

5. Bake for 7 to 10 minutes or until golden and crispy.

Tip: You can use pizza cheese or shredded mozzarella cheese, in place of dairy-free cheese if you wish.

Gluten-free option: Use gluten-free pastry sheets.

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Category: Recipes Tags: cooking class in sydney, cooking school in Sydney, cookingwithyoshiko, corporate cooking classes in sydney, healthy cooking class in Sydney, Japanese cooking, Japanese superfoods, tofu recipe, Vegan, vegan cooking, vegan cooking class in sydney