By Athlete Food standards, this recipe is a project. That's why we're suggesting you make it while following an Ironman online. Nine hours is a LONG time to sit by a computer hoping for shreds of information on your friends and family and I find that a cooking challenge like this provides a nice distraction.
If you aren't actually planning to be glued to your computer all day, you can make each of the components on your own time and assemble when you are ready to eat. Assembling the wraps can be tricky if you've never done it. The first one most likely won't turn out, and that's ok. Just keep in mind, at least your not doing an ironman. --Bec
Coconut Tofu Rice Rolls with Pineapple Sauce
Brown rice paper wraps (I could these at Whole Foods)
1 bunch Lacinato kale, stems removed
prepared coconut rice (recipe below)
prepared tangy tofu (recipe below)
pineapple sauce (recipe below)
hot sauce (optional)
Lay out all of the above ingredients on a countertop or table. Make sure the rice is cooled or it could cause the wraps to rip (you don't want that!). Also lay out a wet dish cloth.
Run each rice paper wrap under hot water for about 5-10 seconds on each side. It won't be totally pliable at this point, but that's ok. It will pick up additional moisture from the dish cloth and ingredients.
This is what it should look like before you start wrapping.
Lay rice paper flat on towel. Next layer a kale leaf, torn in half, in the center of the wrapper. You may need two pieces of the kale - the goal is to leave a border of wrapper about 1.5" around the edge.
Next layer two big spoonfuls of rice, a spoonful of sauce, and 4-5 pieces of tofu.
Now wrap it up!
I'd highly recommend watching a how to video (like this this one, starting at 5:15 into the video). to see the proper technique for wrapping.
Tofu:
3 teaspoons tamari
1 teaspoon rice vinegar
juice of 1 lime
1 teaspoon honey
1 14-ounce container extra firm tofu
2 teaspoons coconut oil
Drain tofu and, while keeping the tofu in the container, press as much liquid out of it as you can. Slice the tofu block lengthwise into 3/4” slices, then slice vertically so that you create a grid of 3/4" tofu pieces. Pour about half of the marinade on top of tofu, reserving the rest of the marinade to dress the salad. Shake the container lightly from side to side to help the marinade drain into the cracks.
Remove tofu from the container and arrange in a large nonstick frying pan with 2 teaspoons coconut oil. Allow to brown lightly before turning. Keep turning every few minutes until all sides are golden.
Coconut Rice:
We are fans of Melissa Clarke's recipe from the book Cook This Now. I've included it here in case you don't have the book and don't feel like searching the internet for the recipe. We find regular coconut milk to be a bit too creamy, so we use light coconut milk instead.
1 (13.5 ounce) can coconut milk
1 cup brown rice, rinsed
Large pinch kosher salt
Pour the coconut milk into a liquid measuring cup. Add enough water until the liquid measures 2 cups and pour into a large saucepan with the rice. Bring the liquid just to a boil and add the salt.
Reduce the heat and allow the rice to simmer until the liquid has been absorbed and the rice is tender, 45 minutes to an hour.
Pineapple sauce:
1 fresh pineapple
1 teaspoon coconut oil
1/4 teaspoon chopped (and seeded) hot pepper
Cut a fresh pineapple into bite sized pieces. Reserve half for another recipe (like this snack). Heat 1 teaspoon coconut oil in a frying pan over medium high heat. Add pineapple and chopped pepper and cook until pineapple starts to brown and caramelize. Allow to cool and transfer to a food processor. Process for about 30 seconds or until pineapple breaks down and becomes a sauce.
