Tofu Sushi Rolls with Sweet Chilli Sauce
Ingredients
- 1 Cup Alfalfa Sprouts
- 3/4 Cup Purple Cabbage, shredded
- 1/4 Bunch Parsley, Chopped roughly
- 1/4 Bunch Cilantro, Chopped roughly
- 1/4 Bunch Mint, Chopped roughly
- 1 lb Tofu, Cut in 1/2 inch strips
- 1 Red Bell Pepper, Julienne
- 1/2 Cucumber, Deseeded, julienne
- 1 Avocado, Sliced
- 12 Nori Sheets
- As needed Sweet Chili Sauce (for marinating and dipping)
- As needed Black Sesame Seeds (garnish)
Preparation
Begin by pressing the tofu using paper towels to absorb excess water.
Cut the tofu into slices no thicker than 1/2 inch wide and marinate in sweet chili sauce to your preference.
Cut the cabbage, red bell pepper, and cucumber into thin julienne strips.
Roughly chop the cilantro, parsley, and mint, mix them together in a bowl, and set aside.
On a clean cutting board, place one nori sheet shiny side up and arrange the vegetables, avocado slices, marinated tofu, red bell pepper, cucumber, purple cabbage, mixed herbs, and sprouts one inch from the end closest to you.
Roll the nori tightly around the fillings by lifting the edge closest to you with your thumbs and using your fingers to keep it compact, then seal the edge with water or a lemon wedge.
Cut each roll into 8 pieces and serve with additional sweet chili sauce, soy sauce, wasabi, pickled ginger, or other condiments.
