Ricotta Rolls with Chili Sauce

Ingredients

• 20 g sugar (1 tbsp)
• 2 red chilies
• 15 g tomato paste (1 tbsp)
• Salt
• 1 tbsp Rice vinegar
• 6 tbsp peanut oil
• 200 g tofu
• 100 g Spinach
• 1 Organic lemon
• 1 red bell pepper
• 3 spring onions
• 2 Garlic cloves
• 100 g Ricotta
• Pepper
• 300 g filo dough (frozen; thawed; 16 sheets)

Instructions

1. 1.

   Heat sugar and 4 tbsp water in a pot and simmer over medium heat for 3–4 minutes. Meanwhile wash chilies, halve, deseed and finely chop.

2. 2.

   Add tomato paste, 1 tsp salt, vinegar and half the chilies to the pot and stir. Remove from heat and let cool.

3. 3.

   Heat 1 tbsp oil in a pan. Cut tofu into cubes (about 1 × 1 cm) and fry over medium heat for 4–5 minutes on all sides. Remove and set aside.

4. 4.

   Heat 1 tbsp oil in the pan again. Wash spinach, dry, add to the pan and steam over medium heat until it wilts and liquid evaporates.

5. 5.

   Meanwhile peel lemon hot, pat dry and grate zest. Wash pepper, halve, deseed and cube.

6. 6.

   Wash spring onions, trim and cut into small pieces. Peel garlic and finely chop.

7. 7.

   Combine tofu cubes, spinach, ½ tsp lemon zest, pepper, spring onions, garlic, remaining chilies and ricotta; season with salt and pepper.

8. 8.

   Spread filling onto filo sheets. Fold edges together and roll up. Brush seams with water and press firmly to seal.

9. 9.

   Heat remaining oil in a pan. Fry rolls in two batches over medium heat for 5–7 minutes until golden brown. Serve with chili sauce.