POSTED: 1:30 a.m. HST, Dec 29, 2010
Need fresh ideas for New Year's pupu? We can help. These offerings support resolutions to eat healthy in the coming year, and they're satisfying and refreshing as well. Happy New Year!
1 head lettuce
» Special Sauce:
1 bottle (12 to 16 ounces) creamy French dressing
2-inch piece ginger, peeled and sliced
1 tablespoon fish sauce
4 ounces long rice
2 boneless, skinless chicken breasts, diced
Salt and pepper, to taste
3 to 4 cloves garlic, minced
5 ounces bean sprouts
1 egg, beaten
10 ounces firm tofu, diced
1/3 cup (about 2 ounces) chopped peanuts
1/2 cup Special Sauce
To make sauce, blend ingredients until smooth. Set aside.
For filling, soak long rice in warm water until softened. Drain; cut into smaller pieces.
Season chicken with salt and pepper. Saute on medium heat until half-cooked; add garlic. Mix in long rice and bean sprouts. Make a well in the center and scramble egg in it. Mix in tofu, peanuts and the 1/2 cup of Special Sauce.
To serve, wrap a spoonful of filling in lettuce leaf. Add more sauce if desired. Makes about 10 appetizer servings.
Wrap approximate nutritional information, per serving (not including salt to taste or additional sauce): 250 calories, 14 g fat, 2.5 g saturated fat, 40 mg cholesterol, 330 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g sugar, 16 g protein
Sauce approximate nutritional information, per tablespoon: 80 calories, 8 g fat, 1.5 g saturated fat, no cholesterol, 200 mg sodium, 3 g carbohydrate, no fiber, 3 g sugar, no protein
8 ounces rice stick
2 tablespoons canola oil
2 heaping tablespoons minced garlic
1/2 medium round onion, thinly sliced
1 heaping tablespoon minced lemongrass
2 heaping tablespoons oyster sauce
2 pieces atsuage (deep-fried tofu), cut in 1/4-inch strips
8 rice paper wrappers (12-inch rounds)
1 cup warm water
1 head iceberg lettuce, shredded
1 carrot, peeled and shredded
1 cucumber, cut in 1/4-inch strips, 3 inches long
10 ounces bean sprouts
Handful of mint leaves
» Peanut sauce:
4 heaping tablespoons hoisin sauce
1/2 cup water
2 heaping tablespoons creamy peanut butter
1 tablespoon sugar
1 small red chili pepper, seeded and minced
2 teaspoons canola oil
1 tablespoon minced garlic
1 tablespoon cornstarch, mixed with enough water to make a slurry
2 tablespoons minced roasted peanuts (optional)
Soak rice sticks in boiling water for 5 minutes. Rinse in cold water; drain. Set aside.
Heat oil in frying pan. Add garlic, onions, lemongrass, oyster sauce and tofu. Cook until onion is translucent. Set aside.
Dip rice paper into warm water. Quickly remove and lay flat on a clean, damp towel. (Note: The sticky side of the wrapper should be facing down, in contact with the towel.)
Lay shredded lettuce on bottom third of wrapper. Place rice sticks, carrots, cucumber, and several bean sprouts on top of lettuce. In middle of wrapper, arrange two strips tofu, mint leaves and two more strips tofu. Roll wrapper halfway up to form a cylinder. Fold both sides of wrapper over the filling and continue to roll until fully sealed. Keep covered with a clean, damp towel until ready to serve.
To make peanut sauce: In small mixing bowl, mix hoisin sauce, water and peanut butter until creamy. Add sugar and chili pepper.
Heat oil in small saucepan and add garlic. Add peanut butter mixture and bring to boil. Add cornstarch slurry to thicken.
Cool. Sprinkle with peanuts. Use as dipping sauce for Tofu Rolls. Makes about 1 cup.
To serve, slice each roll diagonally in half and arrange on a serving platter. Serve with Peanut Sauce. Makes 16 appetizer servings.
Approximate nutritional information, per tofu roll with peanut sauce: 150 calories, 5 g fat, 0.5 g saturated fat, no cholesterol, 150 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g sugar, 4 g protein