Asian Tofu Spring Rolls

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Asian Tofu Spring Rolls
These are great for lunch - filled with fresh raw vegetables, coriander and crispy tofu. The sauce is full of flavour and great for dipping.
Prep Time 25 mins
Cook Time 15 mins
Servings
people
Ingredients
Tofu
Spring rolls
Prep Time 25 mins
Cook Time 15 mins
Servings
people
Ingredients
Tofu
Spring rolls
Instructions
  1. Toss the tofu in the cornflour and then fry in the sesame oil. Stir to ensure that all sides are browned.
  2. Prepare the sauce by adding all the ingredients together and stirring to combine. Add water as necessary to make the sauce pourable.
  3. Then add 2 tablespoons of the sauce to the tofu and then the tamari sauce, and maple syrup - stir well.
  4. Add tofu back to the pan and cook for several minutes until glazed. Set aside.
  5. To assemble spring rolls, pour warm water into a shallow dish and immerse each rice paper for about 10-15 seconds.
  6. Then spread each rice paper out on a board. Add a small amount of vermicelli noodles and layer each vegetable (cucumber, red pepper and carrot) on top together with some coriander and 2-3 pieces of tofu on top.
  7. Gently fold over and tuck in the edges and continue rolling until sealed.
  8. Repeat with the remaining rice paper, vegetables and tofu until all of rice paper and veg has been used.
  9. Serve with the remaining peanut dipping sauce.

Sweet Potato Rosti with Spinach Masala and Spiced Tofu

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Sweet Potato Rosti with Spinach Masala and Spiced Tofu.
This is a smooth and subtle curry made with spinach, tomatoes, onions and spices. The sweet potato rosti is spicy and delicious and goes well with the curry and spiced tofu.
Instructions
  1. Squeeze the grated raw potato in a clean teacloth or kitchen towel to remove most of the water.
  2. Mix all the ingredients together in a bowl to combine.
  3. Heat 1 tbsp of olive oil or coconut oil in a pan over a medium heat
  4. Shape spoonfuls of the sweet potato mixture into patties.
  5. Place the patties into the hot pan and cook until golden brown on both sides - about 7/8 minutes on each side.
  6. Remove from heat and serve.
Masala
  1. Heat 2 tablespoons of olive oil in a pan and gently fry the onion for 5 minutes until softened.
  2. Whilst cooking, place spinach in a steamer and steam until wilted. Then place spinach in a food processor with half tablespoon of oil. Season. Blend until you have a coarse puree. Set aside.
  3. Add the spices to the onions in the pan and cook for a further few minutes.
  4. Add the chilli, ginger and garlic and cook for a further 2-3 minutes.
  5. Then add the spinach puree and the tinned tomatoes and chopped tomatoes and cook for a further 5 minutes. Season.
Tofu
  1. Place tofu in an oven proof dish. Mix the oil, tamari, and spices in a separate bowl and then pour over the tofu. Season.
  2. Put tofu into oven on 180C and cook for 25 minutes.
  3. To serve, place some sweet potato rosti, spinach masala and spiced tofu onto each plate and garnish with fresh chopped coriander.

Spicy Nuts


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Spicy Nuts
Prep Time 5 mins
Cook Time 15 mins
Servings
people
Prep Time 5 mins
Cook Time 15 mins
Servings
people
Instructions
  1. Preheat oven to 160C
  2. Melt coconut oil in pan and add nuts and stir until they are all covered in oil
  3. Add spices and syrup and stir
  4. Transfer to a baking tray and roast for 10-15 mins. Cool and then serve