Recipe
Spicy ricepaper lumpia with crumbled tofu, soy beans, crunchy red cabbage and broccoli stems
Lotte Boonstra
04 Mar 2024
Serves
2
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
5 pieces of garlic
2 cm ginger
2 scallions
2 teaspoons of homemade surinamese mango madame jeanette chutney (or another pepper paste or chutney to your liking)
1 teaspoon cajun
1 teaspoon smoked paprika powder
1 teaspoon black pepper
500 grams firm tofu
200 grams soy beans (edamame)
1 tablespoon soy sauce
1 tablespoon sesame oil
1/2 lemon
1 teaspoon of agave syrup
1 broccoli stem
1/4 red cabbage
10 ricepaper sheets
3 tablespoons of neutral oil for baking
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon lemon juice
As much chili flakes as you like
Instructions
01
Heat a thin layer of neutral oil in a frying pan.
02
Cut the ginger, garlic, and scallions, and add them to the frying pan. Sauté until aromatic.
03
Add the spicy chutney or another chili paste and sauté briefly.
04
Sauté the Cajun seasoning, paprika powder, and black pepper.
05
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.
06
For extra flavor, add soy sauce, sesame oil, lemon juice, and agave syrup.
07
Add 200 grams of soybeans. If they are frozen, cook them for a few minutes until they are defrosted.
08
Julienne the broccoli stem and red cabbage.
09
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!