|5 tbsp||soy sauce|
|⅓ tsp||chili flakes|
|1 tsp||maple syrup|
|5 tbsp||oil (for frying)|
|80 g||white cabbages|
|80 g||red cabbages|
|2 sheets||rice paper wrappers|
|1 tsp||toasted sesame oil|
|1 tbsp||olive oil|
|1 pinch||sweet paprika powder|
|1 tsp||olive oil|
|100 ml||orange juice|
|50 g||lamb's lettuce|
|1 tbsp||orange juice|
Cut tofu into large 4cm x 1.5 cm pieces and grate ginger. Mix the organic tamari/soy sauce, chili flakes, grated ginger, and maple syrup, and let steep. Properly heat up a non-stick frying pan, add oil, and sear the tofu for 8-10 minutes from all sides until it is crisp at the outside and no longer feels soft. Spread the marinade over the crunchy tofu, and mix well. Let the marinade reduce, and then take the pan off the heat and let it rest.
For the summer rolls, thinly slice both cabbages. Finely dice pear and finely chop mint leaves. Soak the first sheet of rice paper in lukewarm water for 3 minutes. Meanwhile, marinate the red- and white cabbage with the roasted sesame oil. Spread the rice paper on a plastic board, and soak the next sheet. Spread a thin layer of cabbage on the soaked rice paper. Make sure there are 3cm left free at the edges to the left and right and the far end of the paper. Then, spread the pear cubes and mint leaves, fold in the left and right edges. and roll up the paper carefully but firmly starting at the front end. Repeat the procedure for the second Summer Roll. Cut both rolls into 2 or 3 parts.
Cut parsnips into sticks. Heat up a pan and sear the parsnip sticks with the oil for 4 minutes. Season with salt, pepper, and paprika.
Filet the orange. Peel, pit, and dice avocado. Peel garlic and dice shallot. Marinate the orange fillets with the ingredients. Blend the ingredients for the avocado sauce till smooth, and also marinate the lamb’s lettuce with the other ingredients. Arrange and enjoy.
Find more recipes in my free Ebook www.vegan-bowl.de!