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 350°F. 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: <https://thekoreanvegan.com/ricepop-ricepaper-tofu/>

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