Crossover tofu packet with Gazpachodip

Name: Crossover tofu packet with Gazpachodip
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 discs Toast; 2 red peppers; 1/2 Cucumber; 1 Shallot; 3 Garlic cloves; 1 Splash of lemon juice; 7-10 Tbsp salt, pepper; 6 Stem(s) various herbs (e.g. thyme, basil, rosemary); 7-10 Tbsp grated zest of 1 organic lemon; 2 (350 g each) Packages smoked tofu; 12 leaves rice paper (à ca. 21 cm Ø; Asialaden); 4-6 Tbsp Oil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 discs Toast
2 red peppers
1/2 Cucumber
1 Shallot
3 Garlic cloves
1 Splash of lemon juice
7-10 Tbsp salt, pepper
6 Stem(s) various herbs (e.g. thyme, basil, rosemary)
7-10 Tbsp grated zest of 1 organic lemon
2 (350 g each) Packages smoked tofu
12 leaves rice paper (à ca. 21 cm Ø; Asialaden)
4-6 Tbsp Oil

Directions

1
For the gazpachodip, remove the crusts from the toast and tear it up. Clean or peel and wash the bell pepper, cucumber, shallot and 2 garlic cloves. Core the cucumber. Cut everything into small pieces. Pour toast into a tall mixing bowl.
2
Puree with a hand blender. Season to taste with lemon juice, salt and pepper. Leave to stand for at least 1 hour.
3
For the tofu packs, wash the herbs and shake dry. Pluck leaves or needles from the stems. Peel the rest of the garlic and chop finely. Mix with lemon peel and approx. 1⁄4 TL salt. Cut the tofu into 12 approx. 1.5 cm thick slices.
4
Rub 1 sheet of rice paper on each side with a little cold water until the sheet is elastic. Add 1 slice of tofu, herbs and some lemon spice mix. First fold over the bottom edge of the paper, then the side edges.
5
Wind further upwards. Wrap a total of 12 packages.
6
Heat the oil in a pan in portions. Fry the tofu packs for 2-3 minutes one after the other on each side, take them out and let them drip off on kitchen paper. Serve with gazpacho dip.