There is this one tiny pho spot on Davie St (@ Thurlow) with a yellow awning that is my absolute favourite. This is because I am a picky eater and when it comes to sketchy food, I always go vegan. Luckily, at this particular noodle joint they have a most excellent veggie noodle soup with fantastic deep fried tofu AND salad rolls with the very same tofu.
Andrea had assured me salad rolls were simple enough but I had never used rice paper before so I was not exactly a bucket of confidence going into this one. However, great success. (The second of my experimental summer food successes if you are counting).
SALAD ROLLS WITH TOFU
1 package rice paper wraps (expect leftovers)
1 package rice noodles
2 medium/large carrots, julienned
2 cups of finely chopped lettuce (I used romaine)
1 cup of finely chopped cilantro
1 package smoked tofu (which happens to be firm), sliced lengthwise into 1/2 inch-thick slices
Peanut sauce and hot sauce of some sort
Boil some water and prep the rice noodles according to the package instructions (you will end up using 2 of the 3 noodle clumps in the package so might as well not boil the third and save it for something else). When they are finished, run cold water over them, drain, and set aside.
Assemble your veggies and tofu, a large bowl full of warm water, and a large plate for assembly. Take one rice paper sheet at a time and soak in the warm water for ten seconds (or whatever the package recommends). Lay it out on the plate and pile up a few slices of tofu and carrots with some of your lettuce and cilantro and some noodles in the middle of your rice paper sheet. Proportions are really up to you.
Fold one side of the rice sheet over the filling, lengthwise to the filling. Roll once over. Then fold the short ends in and roll up the rest of the way.
Keep going until you've used up all your resources. I think we made sixteen. Serve with peanut sauce (and sirahcha).
Photo and recipe by Aubrie Chaylt.