Dairy-Free Popiah with Tofu

Ingredients

• 8 wrappers Popiah Skins
• 1 block Firm Tofu
• 2 cups Shredded Jicama
• 1 cup Shredded Carrot
• 1 cup Shredded Cucumber
• 1 cup Bean Sprouts
• 2 cloves Garlic
• 2 tbsp Hoisin Sauce
• 1 tsp Chili Garlic Sauce
• 1 tbsp Vegetable Oil
• 1 tbsp Sweet Soy Sauce (Kecap Manis)
• 2 tbsp Crushed Peanuts (optional)

Instructions

1. 1Place the 1 block of Firm Tofu on a clean kitchen towel or paper towels. Press down firmly to remove as much excess water as possible, then cut the tofu into 1/2-inch cubes.
2. 2Heat 1 tbsp Vegetable Oil in a 10-inch skillet over medium heat (350°F / 175°C). Add the 2 cloves of minced garlic and cook for about 30 seconds until you can smell it, being careful not to burn it. Add the cubed tofu and stir-fry for 5-7 minutes, turning occasionally, until it is lightly golden brown on most sides.
3. 3Add the 2 cups Shredded Jicama and 1 cup Shredded Carrot to the skillet with the tofu. Continue to stir-fry for another 3-5 minutes until the vegetables are slightly softened but still have a little crispness.
4. 4In a small bowl, whisk together the 2 tbsp Hoisin Sauce, 1 tsp Chili Garlic Sauce, and 1 tbsp Sweet Soy Sauce (Kecap Manis) until well combined. This is your sauce mixture.
5. 5To assemble each popiah, lay one of the 8 Popiah Skins flat on a clean surface. Spread about 1 tablespoon of the sauce mixture evenly over the surface of the skin, leaving a small border around the edges.
6. 6Place a spoonful of the tofu and vegetable mixture from the skillet onto the bottom third of the sauced popiah skin. Top this with a small amount of the 1 cup Shredded Cucumber and 1 cup Bean Sprouts.
7. 7Fold the left and right sides of the popiah skin inwards over the filling. Then, starting from the bottom edge closest to you, roll the popiah up tightly towards the top edge to enclose the filling.
8. 8Repeat steps 5 through 7 with the remaining popiah skins, sauce mixture, tofu and vegetable filling, cucumber, and bean sprouts. Serve the 4 servings of Dairy-Free Popiah with Tofu immediately, garnished with the 2 tbsp Crushed Peanuts if desired.

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