Crispy Tofu and Bacon Wraps
Who says tofu has to be healthy? Try this recipe, and I promise you'll never think of tofu the same way again.
- Serves: 20 persons
- 1(16 ounce) package tofu, drained and cubed
- 1yellow onion, roughly chopped
- 6large green onions, chopped
- 1medium red bell pepper, coarsely chopped
- 8cloves garlic
- 1tomato, coarsely chopped
- ¾cup crumbled cooked bacon
- 1tablespoon fish sauce
- 2tablespoons red wine
- ¼cup chopped fresh Italian parsley
- ¼teaspoon salt
- ½teaspoon black pepper
- ¼teaspoon curry powder
- ¼teaspoon mustard powder
- ¼teaspoon dill weed
- ½teaspoon ground ginger
- 1(12 ounce) package egg roll wrappers
- canola oil for frying
Step 1Place the tofu, yellow onion, green onion, red pepper, garlic, mushrooms, tomato, and bacon in the bowl of a food processor. Season with fish sauce, red wine, parsley, salt, pepper, curry powder, mustard powder, dill, and ginger; puree until smooth.
Step 2Place an egg roll wrapper on your work surface with a corner pointing towards you. Spoon 1 to 2 tablespoons of the tofu mixture in between the center and bottom corner of the wrapper. Fold the corner closest to you over the top of the filling, then fold in the left and right sides. Moisten the top corner with a little water, and roll up tightly.
Step 3Heat a few inches of canola oil in a large pot to 350 degrees F (175 degrees C). Fry the wraps a few at a time until the center has cooked and the outside is golden brown. Drain on paper towels and serve hot.