18
½
block extra-firm tofu, cut into 28 thick julienne strips
28
egg roll wrappers
1. Prepare the Sweet Chile Dipping Sauce: Put chile slices and garlic
into a small, heavy-bottomed pot. Heat on medium-high heat until
hot and fragrant. Remove from heat and add the vinegar. Return pot
to heat and cook until vinegar is mostly reduced.
2. Add water and sugar; stir. Bring mixture to a boil and cook until
sugar is dissolved. Add the cornstarch mixture to the pot and stir.
Boil while stirring, to thicken, at least 1 minute.
3. Remove pot from heat, add the salt and, with a hand blender or
blender, blend on High until chile slices and garlic are puréed and
mixture is homogenous. Enjoy hot, or allow to cool to room
temperature. NOTE: Dip will become thicker and more gelatinous as
it cools.
4. Make the Spring Rolls: Put all of the filling ingredients, except the
tofu, into a mixing bowl. Combine and reserve. Put AirFryer Basket
onto the Baking Pan. Reserve.
5. Place one piece tofu in the center of one wrapper, and top with
about 1 tablespoon (15 ml) of filling. Fold the bottom of the wrapper
upward, over the filling. Fold the right side over and then the left,
and roll up to secure the spring roll. Brush the edge with water to
seal. Transfer to assembled basket. Reserve and repeat with
remaining wrappers. Spray both sides of the spring roll liberally
with oil.
6. Put the assembled Baking Pan into rack Position 2. Set to AirFry at
400°F (200°C) for 10 minutes. Cook until golden brown on all sides.
Flip halfway through cooking if necessary.
7. Serve immediately with the Sweet Chile Dipping Sauce.
Nutritional information per serving of Sweet Chile Dipping Sauce (1 tablespoon [15 ml]):
Calories 14 (1% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
sod. 29mg • calc. 1mg • fiber 0g
Nutritional information per Spring Roll:
Calories 53 (34% from fat) • carb. 7g • pro. 2g • fat 2g • sat. fat 0g • chol. 1mg
sod. 152mg • calc. 22mg • fiber 1g
Veggie Sticks with Herbed Yogurt Dip
The vegetables in this recipe can be substituted with any of
your favourites.
Makes 4 to 6 servings
Herbed Yogurt Dip:
1
garlic clove
1
tablespoon (15 ml) fresh mint leaves
7
ounces (198 g) plain, non-fat Greek yogurt
1
teaspoon (5 ml) fresh lemon juice
¼
teaspoon (1 ml) kosher salt, divided
Veggie Sticks:
½
cup (125 ml) unbleached, all-purpose flour
3
large eggs, beaten well
1½
cups (375 ml) panko breadcrumbs
2
tablespoons (30 ml) grated Pecorino Romano cheese
1
teaspoon (5 ml) dried oregano
1
teaspoon (5 ml) dried parsley
½
teaspoon (2.5 ml) kosher salt
1
medium zucchini (about 6 ounces [170 g]), cut into ¼-inch
(0.6 cm) thick pieces, about 3 inches (7.5 cm) long
10
string beans (about 2 ounces [57 g]), trimmed
1
avocado, pitted and cut into 8 slices
Olive oil, for spraying
Lemon, for serving, optional
1. Prepare Herbed Yogurt Dip: Put garlic and mint into the work bowl
of a mini food processor. Pulse until roughly chopped. Scrape down
sides; add yogurt, lemon juice and salt. Process on High until
completely puréed and homogenous. Transfer to a serving bowl,
cover, and refrigerate until ready to use.
