Tofu Rolls

You may place a sheet of toasted nori on a sushi mat and continue according to the recipe. You may also add fried onions and miso to the sauce, instead of tamari.

Serving: Serves: 6
Total Time: 50 minutes

Ingredients
CARROTS 3
SCALLIONS 4 1/2
Dried shiitake mushrooms 6
2 pounds TOFU cubes, soft
3 ounces Tofu cubes, smoked

LEMON 3/4
NORI 1 1/2 sheet
1 1/2 tablespoons Kuzu
Fresh dill 6 stems
Water 1 1/2 cup/ 350 ml
3/4 teaspoon Ginger juice
1 1/2 tablespoons Tamari sauce


Directions
Wash and finely dice the carrot. Finely slice the scallions. Bring a saucepan of water to a boil. Blanch and refresh the diced carrots.

Boil the shitake mushrooms for 10 minutes, or until soft.

Remove the mushrooms using a slotted spoon. Remove the stem and dice the mushrooms into small cubes. Dice the smoked tofu into small cubes. Mash the soft tofu in the suribachi or a food processor until it is creamy. In a bowl, combine the diced carrots, diced shiitake mushrooms, sliced scallions and the smoked tofu and mix into the soft tofu. Place the sushi mats on a working surface. Spread half of the mixture on one mat, and half on the other. Roll one mat over the mixture 1 1/2 times to create a roll the width of the mat, and approximately 3-4 cm/ 1 1/2 inch diameter. Repeat the process with the second mat. Place the wrapped rolls in a steamer or bamboo steamer, seam-side down. Steam over boiling water for 20-25 minutes. Remove and allow to cool at room temperature. Unroll the mat and carefully remove it. Slice the roll into medallions.

Prepare the sauce: Squeeze the lemon. Cut the nori into small pieces. Chop the dill.

Fill a saucepan with water and bring the water to a boil. Add the lemon juice, ginger juice, tamari sauce and the cut nori. When the water begins to boil, remove the saucepan from the heat. Dilute the kuzu in a little water and whisk it into the norimixture. Replace the saucepan on medium heat and cook for 3 minutes, stirring constantly.

Add the dill and serve. Garnish with sliced green cabbage or toasted sunflower seeds. Serve with the tofu.