Ginger Charred Broccoli and Tofu Sesame Rolls
Ingredients
- ginger charred broccoli and tofu sesame rolls
- makes 6 rolls
- sesame oil, to drizzle
- salt and pepper
- 1/2 teaspoon simply organic ginger root
- 1 ripe avocado
- 6 rice wrapper sheets
- 1.5 teaspoons simply organic black sesame seeds
- 4oz baked tofu, cut into 1/8” strips
- 1/4 cup packed mint, sliced
- for the dipping sauce:
- 1 teaspoon sesame oil
- 3 tablespoons grapeseed oil
- 1/4 cup tahini
- 3 tablespoons soy sauce
- 1/4 teaspoon simply organic ginger
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon simply organic crushed red pepper
- 1 teaspoon honey
Preparation
Preheat the oven to 450 degrees
Lay out broccoli florets and stem noodles on a parchment paper lined baking sheet and drizzle with sesame oil and season with salt, pepper, and ginger root
Bake for 20 minutes, shaking the pan halfway through, or until fork tender and charred (black and deep brown in color
Remove from oven and chop well
While broccoli cooks, peel and then spiralize the zucchini on blade d and trim the noodles
Set aside
Then, peel, pit, and thinly slice the avocado
Set aside
Prepare the dipping sauce
Combine all ingredients in a small bowl and whisk together
Set aside in a serving vessel you’ll be serving alongside the spring rolls
Create an assembly line of the vegetables for the spring rolls (this just helps you keep organized)
