MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ricepop (Ricepaper) Tofu
 Categories: Main course, Korean
      Yield: 4 Servings

     16 oz Extra firm tofu
      1 tb Gochugaru
      1 tb Nutritional yeast
      1 tb Paprika
      1 tb Garlic powder
  1 1/2 tb Dried oregano
  1 1/2 ts Salt
    1/2 ts Ground turmeric
     20    Rice paper sheets
           Oil; for frying

  Preparation time: 30 minutes
  Cooking time: 15 minutes

  The crunchiest tofu you've ever had. And guess what--it taste just
  like chicken!

  Place your tofu in the freezer overnight. Then, thaw the tofu. Once
  it has thawed, press the tofu (i.e., place the tofu on a kitchen
  towel and weigh it down with heavy items like cookbooks or pots and
  pans) for about 20 minutes. Then, place the tofu in the freezer again
  for at least 6 hours. Thaw and press.

  Create the spice mix by stirring together the gochugaru, nutritional
  yeast, paprika, garlic powder, dried oregano, salt, and ground
  turmeric.

  Pull the tofu apart into irregular chunks and place them in a large
  bowl.

  Add the spice mix to the bowl and stir the tofu chunks around so they
  are evenly coated.

  Slide a sheet of rice paper in a large bowl of water and let it sit
  for about 2 seconds. Then place the rice paper on a flat surface and
  cut in half with kitchen shears.

  Add a tofu chunk to the center of the rice paper and let it sit until
  it becomes fairly soft.

  Wrap the tofu chunk with the rice paper by bringing the bottom up,
  folding the sides in, and then rolling it until you create a little
  "tofu package." Repeat for the remaining tofu and set them aside,
  making sure they don't touch each other (they stick!).

  Heat a pan of oil (about 3" deep) to about 350øF. Add the wrapped
  tofu to the oil and let them cook until they get slightly browned
  (about 10 minutes). Do not overcrowd the pan, as the tofu will stick
  to each other.

  Serve with Vegan Spicy Mayo.

  Recipe by Joanne Molinaro

  Recipe FROM: 

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