Naked Taiwanese-Style Five-Spice Tofu and Vegetable Spring Rolls

A healthful blend of ready-made five-spice tofu, vegetables, and spices, these baked spring rolls are delicious and crunchy without the standard deep-frying. Well-drained regular extra-firm tofu can replace the baked flavored variety, if necessary; in this instance, add 1⁄4 teaspoon of five-spice powder after the sugar. Sauerkraut, which is pickled cabbage, can replace the pickled turnips, if desired. Peanut powder is available in Asian markets and health food stores—in a pinch, make your own by grinding skinned unsalted roasted peanuts in a food processor or spice grinder, or pounding in an oldfashioned mortar and pestle, as I do.

MAKES 12 SPRING ROLLS

1 tablespoon peanut oil

1 tablespoon finely chopped fresh ginger

2 large cloves garlic, finely chopped

4 ounces packaged baked flavored five-spice tofu or Baked Five-Spice Seasoned Tofu, finely diced

1 cup coleslaw mix

1 cup mung bean sprouts

2 tablespoons chopped pickled turnips or other pickled vegetables, rinsed and drained

2 scallions, white and green parts, thinly sliced

2 tablespoons finely chopped fresh cilantro

1 tablespoon peanut powder

1⁄2 tablespoon vegetarian oyster sauce or mushroom soy sauce

1 teaspoon Chinese chili paste, or to taste (optional)

3 teaspoons sesame oil

1 teaspoon sugar

Salt and freshly ground black pepper, to taste

12 (5-inch-square) soft wheat flour spring roll wrappers, thawed if frozen

1⁄2 tablespoon cornstarch mixed with 1⁄2 tablespoon water

Duck sauce, plum sauce, sweet chili sauce, or other dipping sauce, to serve

Preheat oven to 400F (205C). Lightly oil a baking sheet. Set aside. In a wok or large nonstick skillet, heat the peanut oil over medium heat. Add the ginger and garlic and cook, stirring constantly, 1 minute. Add the tofu, coleslaw mix, sprouts, and pickled vegetables; cook, stirring often, until vegetables are largely reduced in volume, 4 to 5 minutes. Add the scallions, cilantro, peanut powder, oyster sauce, chili paste (if using), 1 teaspoon of sesame oil, sugar, salt, and pepper; cook, stirring often, 1 minute. Remove from heat and let cool about 15 minutes, stirring a few times.

Lay a spring roll wrapper in front of you so that it forms a diamond shape. Using your finger, wet all the edges with the cornstarch mixture. Place 1 heaping tablespoon of filling near the bottom. Fold the lower corner edge up to cover the filling. Fold in the sides, and roll up tightly, burrito-style. Seal the top with the cornstarch mixture. Repeat with remaining wrappers and filling.

Arrange spring rolls in a single layer, seam side down, on the prepared baking sheet. Brush tops evenly with 1 teaspoon sesame oil. Bake in the center of the oven until tops are lightly browned, 7 to 9 minutes. Turn over and brush with remaining 1 teaspoon sesame oil. Bake an additional 4 to 6 minutes, or until crisp and golden. Serve at once, with the dipping sauce passed separately. Alternatively, spring rolls may be kept warm in a preheated 200F (95C) oven for up to 1 hour. (Completely cooled spring rolls can be placed in resealable plastic freezer bags and frozen up to 3 months before reheating in a moderate oven for 10 to 15 minutes.)

{PER SERVING} (per roll, without sauce) Calories 67 • Protein 2g • Total Fat 3g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 8g • Dietary Fiber 1g • Sodium 79mg

hancheng

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