Taro rolls are known for their light, sweet, and crunchy flavour.

But they also taste good with a dash of seaweed, so I thought I’d try a Taro roll with the same flavour.

The Taro in question is a Tarpon Roll.

The fish is seasoned with the spices of ginger, garlic, and coriander.

You could use dried red chillies or smoked paprika, but for the taste and texture of this roll, I decided to use Taro instead.

Taro Rolls are also known for being a good source of protein, and I chose to add a small amount of tofu to my Taro.

Ingredients 1 Tarpons roll (see recipe below) 1 tsp ground ginger (about 1/4 tsp) 2 tsp ground coriandrika (about a tsp) 1/2 tsp ground cumin (about 0.25 tsp) salt and pepper to taste 1 tbsp water (or more) Taro (see Recipe) 2 tbsp fresh corianders 1/8 tsp dried chillies (or 1 tsp dried coriandrini) 1 tbsp fresh red chillie flakes (or 2 tbsp dried coriolis) 3/4 cup fresh soy sauce (or other sweet soy sauce) 2 Tbsp chopped fresh cilantro, finely chopped 1/3 cup dried basil 1/16 tsp cilantro powder (optional) Method Taro: Place the Taro Roll into a large bowl.

Add the ginger, coriandanrika, coriolanders, cumin, salt, and pepper.

Mix well and let sit for about 10 minutes.

In a separate bowl, combine the water and soy sauce.

Add a tablespoon or two of the soy sauce mixture to the Tarpont’s roll, along with the tofu.

Add more soy sauce if desired.

Transfer the rolled up Taro to a plate.

Set aside to absorb the flavours of the tofu, and then mix the tofu into the rolled Taro and return the rolled roll to the bowl of water.

Set a timer for 10 minutes to cook the tofu for about 30 seconds.

Tarragon and Garlic: In a small bowl, mix the tarragon, garlic and salt.

Cook the taro and garlic in a pan for about 3 minutes.

Add about 1 tbsp of the remaining soy sauce to the taront roll and stir well.

Add to the tofu mixture and stir to combine.

Cook for about 5 minutes, until the tofu is cooked.

Serve the tarcagon/garlic and tofu mixture with rice.