Done for the Iron Chef Challenge at the PPK. I’m loving VeganMoFo.
I had actually planed to do a lot with ginger and apples, this week’s secret ingredients, over this month, so this was pretty cool. I marinated the tofu in soy sauce and liquid smoke, then pan fried with with a little canola oil and coated it with agave and ginger. In the rolls are also thin rice noodles, caramelized onions, carrots, thai basil and apples. All in all pretty good, though I wouldn’t recommend using frozen/thawed tofu as I did.
Also, I just want to point out an occurrence of Murphy’s Law– I tried so hard to get the picture with the miserable dim light I had this morning- but as I type this, the sun came out.