Long cucumber matchsticks bring crunch to fresh rolls with tofu and herbs.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 300 g Suyo Long cucumber, in matchsticks
- 200 g ready-to-eat firm tofu, in strips
- 80 g dry rice vermicelli
- 8 rice-paper wrappers
- 16 mint leaves
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 3 tbsp warm water
Method
- Cook vermicelli according to package, rinse and drain. Whisk peanut butter, soy sauce, lime and water into a dip.
- Soften one wrapper at a time in warm water; place on a damp board.
- Add one-eighth of noodles, tofu, cucumber and mint. Fold sides and roll snugly; repeat and serve with dip.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
