Toss the tofu in the cornflour and then fry in the sesame oil. Stir to ensure that all sides are browned.
Prepare the sauce by adding all the ingredients together and stirring to combine. Add water as necessary to make the sauce pourable.
Then add 2 tablespoons of the sauce to the tofu and then the tamari sauce, and maple syrup - stir well.
Add tofu back to the pan and cook for several minutes until glazed. Set aside.
To assemble spring rolls, pour warm water into a shallow dish and immerse each rice paper for about 10-15 seconds.
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.
Gently fold over and tuck in the edges and continue rolling until sealed.
Repeat with the remaining rice paper, vegetables and tofu until all of rice paper and veg has been used.
This is a warm salad of puy lentils, roasted butternut squash, tomatoes, onion and spinach, in a vinegar and mustard dressing. It makes a delicious and healthy light lunch. The lentil provide good levels of plant based protein and fibre.
Place the cubed tofu into a oiled baking dish and put into oven on 180C for 20 minutes or until starting to brown.
Put the rice into a saucepan and add water. Place on heat and bring to the boil. Simmer for 25 mins or until soft. Drain and set aside.
In a separate bowl mix together the sauce ingredients. When the tofu is cooked, remove from the oven and then scoop it into the sauce bowl. Allow to marinate for 10 minutes
Scoop the marinated tofu from the bowl and place in a large frying pan with 2 tablespoons of the sauce. Place on heat and cook for 10 minutes. Then add the onion and garlic and continue yo cook for another 5 minutes before pouring in the remaining sauce.
Then add the carrots and peas, followed by the rice. Mix well and cook for a further 5 mins. Then serve. Garnish with some toasted cashew nuts and coriander.