Posted by: alaskaVeg*n | May 23, 2008

Spicy Thai Spring Rolls

I really love the Spicy Thai Peanut Sauce in The Candle Cafe cookbook, so I made up a recipe to eat it with =)

I cooked some rice and added a dash of seasoned rice vinegar when it was done. I also diced onion, carrots, red pepper and grated zucchini. I used the last of my sprouted mung beans which were beautiful and delicious.

I baked sliced tofu in the oven for 20-30 minutes with a dash of ginger flavored soy sauce, fresh grated ginger and a few drops of toasted sesame oil.

When all was finished, I rolled it up in the rice paper (weird stuff) and dug in. Delicious!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: