This fantastic finger food is perfect for your next party. It is really easy, yet you will still impress your guests. It’s like a thin spring roll with no need to deep fry, and is still crispy.
Tofu and Shiitake Stick - Makes 8
100g (3½oz) shiitake mushroom, sliced thinly 130g (4½oz) hard tofu
8 spring roll wrappers
1 tablespoon sesame oil
½ teaspoon sea salt
Extra sesame oil for brushing
1. Preheat the oven to 200°C (400°F).
2. Crumble the tofu by hand into a bowl. Add sesame oil and salt. Mix well.
3. Place the sliced shiitake, followed by the tofu mixture, down the front of the spring roll sheet. Fold over one end to make a base then roll until the end.
4. Brush the extra sesame oil on the surface of the rolls.
5. Bake for 7 to 10 minutes or until golden and crispy.
Tofu, Cheese and Nori stick - Makes 8
8 spring roll wrappers
160g (5½oz) hard tofu
80g (2½oz) dairy-free cheese
4 sheets nori, cut into half
¼ teaspoon sea salt
Sesame oil for brushing
1. Preheat the oven to 200°C (400°F).
2. Crumble the tofu by hand into a bowl. Add salt and mix well.
3. Place the nori sheet then the tofu mixture down the front of the spring roll sheet. Fold over one end to make a base then roll until the end.
4. Brush the extra sesame oil on the surface of the rolls.
5. Bake for 7 to 10 minutes or until golden and crispy.
Tip
Use pizza cheese or shredded mozzarella cheese, in place of dairy-free cheese.
Gluten-free option: Use gluten-free pastry sheets.