| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Servings |
people
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Ingredients
Peanut dipping sauce
- 1/3 cup smooth peanut butter
- 1 tbsp tamari sauce
- 1 tbsp maple syrup
- 1 tbsp Fresh lime juice
- 1 Clove garlic, crushed
- 1/2 tsp chilli powder or cayenne pepper
Tofu
- 8 oz firm tofu – cut into rectangles
- 4 tbsp Sesame Oil
- 3 tbsp corn flour
- 2 tbsp peanut dipping sauce
- 1 tbsp tamari sauce
- 1 tbsp maple syrup
Spring rolls
- 11/2 cups julienned vegetables carrots, red pepper, cucumber)
- 2 oz vermicelli noodles – prepare according to instructions
- 1 bunch coriander
- 12 spring roll rice papers
Ingredients
Peanut dipping sauce
Tofu
Spring rolls
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Instructions
- 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.
- Serve with the remaining peanut dipping sauce.
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