Fresh, crunchy vegetables with black rice noodles make for a beautiful lunch. Cilantro and Italian parsley add a fresh herbiness.
Smoked Tofu + Black Rice Noodle Wraps
The key to elevating your wraps is to dress the noodles beforehand. This adds another layer of flavour whether you use a dipping sauce or not. Enjoy with Daring Deb's Peanut Sauce.
- 8 oz black rice vermicelli, cooked + dressed with a shot of sesame oil and rice vinegar
- 1 pkg (210 gm) marinated smoked tofu*, organic, cut into strips
- 1 red pepper, veins removed, cut into thin strips
- 1 medium carrot, julienned or shaved
- 1/2 long English cucumber, seeded, julienned
- small bunch cilantro sprigs
- small bunch Italian parsley, large stems removed
- ~12 rice wraps
Cook the rice noodles: Rinse under cold water and then drain very well to remove as much moisture as possible. Dress lightly with some sesame oil (1 tsp or so) and rice vinegar (1 tsp or so).
Prepare your mise en place (cut and measure all components) and place in order of assembly on a cutting board or platter.
To soften wraps, place in pie plate filled with hot water. Once they start to soften remove and layer ingredients into the middle of the wrap. NOTE: The wraps become more pliable as you work with them. Roll them, pulling ends in as you go, keeping the wrap as snug as you can. Set aside.
Serve immediately with Daring Deb’s Peanut Sauce or wrap individually and refrigerate for later. These stay reasonably fresh and crispy for up to four days.
*You can use the smoked tofu as is or to up the flavor, make a marinated version.
Feel free to try new combinations of vegetables in these wraps such as: daikon radish, jicama, turnip, broccoli stems, thin-sliced mushrooms, green onions, thin-sliced onions, etc.