Spicy Tofu and Marinated Cucumber RollsRecipe by Chef Michael Williams

Directions

1. Combine all ingredients for the tofu in a mixing bowl and gently toss with your hands until all the ingredients are evenly distributed.
2. Preheat the toaster oven or regular oven to 425° F.
3. Place the tofu on a baking tray and bake for about 20 minutes or until tofu is browned and beautiful.  Set aside until its wrap time.
4. Now for the cucumber.  Avoiding the seedy center, cut the cucumber into strips and then cut again into julienne strips.
5. In a mixing bowl, whisk together the vinegar and honey and make sure the honey dissolves.  Now add the sesame oil, ginger, shallot, salt and pepper and stir well to combine.
6. Add the cucumber to the marinade and let sit in the fridge for an hour or overnight to soften up if you have the time.
7. Once you are ready to assemble your wraps, soak the rice paper for 10 minutes in water.  Remove from the water and then lay 1 or 2 at a time on a cutting board.
8. Add some cucumber (marinade drained), and then tofu and optionally some fresh carrot sticks.
9. Roll the rice paper as tight as you can and serve immediately.