Veggie Life, Summer 2001: Spicy Yam Temaki Handrolls

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* Exported from MasterCook *

 

SPICY YAM TEMAKI HANDROLLS

 

Recipe By :Robin Asbell

Serving Size : 0 Preparation Time :0:00

Categories : Small Bites and Sides

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons shoyu or soy sauce

1 tablespoon mirin

1 teaspoon chile oil

8 ounces firm tofu -- pressed, cut

lengthwise into 1/2-inch sticks

1 medium garnet yam (about 6 ounces) -- peeled, cut

lengthwise into 1/2-inch sticks

1 teaspoon sesame oil

6 sheets nori -- cut in half

1/2 recipe Sushi Rice with Mil/et

2 teaspoons wasabi

12 leaves baby lettuce or other greens

4 ounces sunflower sprouts or fresh chives

Cooking spray or oil

 

l. Preheat oven to 400 degrees and spray or oil

a nonstick baking sheet. In a mixing

bowl, whisk together 2 tablespoons of

the shoyu, mirin, and chile oil. Add tofu

strips to marinade and toss gently to

coat. Refrigerate for at least 1 hour,

turning tofu occasionally.

2. In another mixing bowl, toss yam

slices with remaining shoyu and sesame

oil. Arrange on prepared baking sheet

and bake for 10 to 15 minutes, until

tender and well browned. Stir once or

twice during baking.

3. Spray or oil another nonstick baking

sheet and on it carefully arrange mari-

nated tofu in a single layer. Bake 20

minutes, turn slices over, and bake 20

minutes more. Remove from oven and

set aside to cool.

4. To assemble: Place a half-sheet of

nori on cutting board, long edge toward

you. On the left half of nori place a

scant 1/4 cup of rice. Using moistened

fingertips, pat rice to cover left half of

nori evenly, leaving right half exposed.

(The center of the nori sheet will be the

point of the cone.) From center point to

upper left corner, spread a small dab of

wasabi over rice. Cover wasabi with a

leaf of lettuce. Over lettuce place a slice

of tofu, a yam strip, and a few sunflower

sprouts or chives.

5. Starting at bottom left edge, roll rice

and nori around fillings, pivoting

around center point to form a cone.

Dab water on exposed nori to finish and

seal. Repeat with remaining nori and

fillings.

VEGAN

PER ROLL: 125 CAL (22% from fat), 6g PROT. 3g FAT.

19g CARB. 395mg SOD. Omg CHOL. 2.7g FIBER.

 

 

Source:

" Veggie Life, Summer, 2001 "

Yield:

" 12 rolls "

 

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Per Serving (excluding unknown items): 218 Calories; 15g Fat (56.2% calories

from fat); 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 18mg

Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0