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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