Today I felt a bit off. I didn’t plan much for the easter holidays and found the prospect of just sitting around stressed me out. This weekend, the weather is pretty bad: it is cold, it rains, it is just gloomy.
I spent the day inside, paying some bills I put off paying (no wonder I felt stressed out), cleaning a bit, putting things where they belong. I washed my clothes (another thing I put off doing this week), baked some bread, and by the afternoon I felt a lot better.
I also made these spring rolls. They were inspired by the Wintery Spring Rolls from 101cookbooks and these soy-glazed roasted carrot spring rolls from Naturally Ella. And by Joy the Baker and her coffee bacon.
Making cute food, that takes some time to make, always relaxes me.
Spring Rolls with Coffee Tofu and Miso-Marinated Carrots
1 tbsp miso
1 tsp balsamic vinegar
1 tsp oil
about 2 carrots.
1 heaped tbsp ground coffee
1 tbsp brown sugar
2 tbsp vegetable oil
a pinch of salt
half a package of tofu (abura-age) (half a package meant 80g for me, or 4 slices)
about 10 rice paper wrappers
a few leaves radicchio
a few radish tops
Preheat the oven to 180°C/350°F.
In a small bowl or cup mix the ingredients for the marinade. Cut the carrots into thin julienne. Put them in a container, pour over the marinade and mix well until the carrots are coated.
Mix the coffee, sugar, oil and salt in a small bowl. Cover the tofu in the mixture. Place the slices on a baking tray lined with parchment paper and bake for about 15 minutes.
Let the tofu cool down and cut it into fine strips.
To assemble: Dip one wrapper into a bowl with warm water to soften it. Place first a few radish leaves and some radicchio leaves on the wrapper. (Start in the middle of the round, so that you can fold the bottom part up).
Place two or three strips of tofu on top and top it up with a small amount of the carrots. Fold in the sides of the wrapper and fold up the bottom part. Do the same for the other wrappers.