In some dishes or recipes, jams allow us to create unions and combinations of flavors so that both are highlighted. In this particular recipe, tofu eclairsusing a sweet element gives the tofu a more interesting flavor, while the salty touch makes the jam take on more prominence.
An ideal jam for savory dishes
The tomato flavor of the jam makes it a perfect fit for savory dishes, as our palates will generally be familiar with it and will recognize it. In addition, it will give your recipe a more sophisticated touch. You can use this format of eclairs or mini rolls to fill with vegetables or even fruit. Rice wafers are easy to work with and easy to get, but if you can’t find them, you can substitute sheets of phyllo dough. The result will be crispier, but in that case it will be better to fry or bake.
Preparation time: 15 minutes.
Cooking time: 5 minutes.
Performance: 12 units.
Ingredients
The tomato flavor of the jam makes it a perfect fit for savory dishes
Elaboration
- dry tofu with a clean cloth or kitchen paper to remove excess moisture. cut into sticks about ten centimeters long by one wide. Cook on the grill with a tablespoon of olive oil, salt and ground pepper to taste. Brown on all sides and set aside to cool down a bit.
- Moisten a wafer of rice paper under running water or completely submerge it in a wide dish. While the wafer is hydrating and softening, take the opportunity to put a little jam tomato in the tofu and arrange the tofu at one end.
- When you notice that the rice paper begins to become manageable, roll a round of the paper around the tofu stick and fold the side ends towards the center, forming a rectangle. Finish rolling the tofu so that it is sealed on the sides and sticks to itself on the end of the paper.
- If you wait for the rice paper to be completely hydrated and soft to roll, the roll will be much more difficult to achieve.
- To repeat this operation with all the tofu sticks.
- Cook the sticks on the grill with the rest of the olive oil on all sides until they are well golden and crisp.
- serve hot along with a bowl of tomato jam and some basil leaves to decorate.
RECOMMENDED BY
Taibilla Valley | www.valledeltaibilla.es
Authors: ivan churchesChef and teacher of vegan cooking and Estela Nietopsychologist, Master in psychopathology and health, and specialist in psychonutrition
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Collected by Cookingtom
Original Article
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!