Recipe

Spicy ricepaper lumpia with crumbled tofu, soy beans, crunchy red cabbage and broccoli stems

Lotte Boonstra

Mon, 04 Mar 2024 00:00:00 GMT

Serves 2

Prep 15 min

Cook 15 min

Total 30 min

What

1
5 pieces of garlic
2
2 cm ginger
3
2 scallions
4
2 teaspoons of homemade surinamese mango madame jeanette chutney (or another pepper paste or chutney to your liking)
5
1 teaspoon cajun
6
1 teaspoon smoked paprika powder
7
1 teaspoon black pepper
8
500 grams firm tofu
9
200 grams soy beans (edamame)
10
1 tablespoon soy sauce
11
1 tablespoon sesame oil

1
Heat a thin layer of neutral oil in a frying pan.
2
Cut the ginger, garlic, and scallions, and add them to the frying pan. Sauté until aromatic.
3
Add the spicy chutney or another chili paste and sauté briefly.
4
Sauté the Cajun seasoning, paprika powder, and black pepper.
5
Crumble the tofu and add it to the pan. Bake on high heat for a few minutes until the exterior turns golden and the moisture of the tofu has evaporated.
6
For extra flavor, add soy sauce, sesame oil, lemon juice, and agave syrup.
7
Add 200 grams of soybeans. If they are frozen, cook them for a few minutes until they are defrosted.
8
Julienne the broccoli stem and red cabbage.
9
Soak the rice paper in lukewarm water. Remove it from the water once it's soft and place it on a clean surface.
10
Place a few strips of cabbage and broccoli on the sheet and top it off with two spoons of the tofu filling.
11
Fold the rice paper closed by first folding the sides and then rolling it up. Repeat for all rice papers.
12
Make a dipping sauce by mixing soy sauce, lemon juice, sesame oil, and chili flakes.
13
Enjoy!