Tofu rice paper rolls
Juni 14, 2019
Edit
Tofu rice paper rolls make a delicious, light lunch or a starter. They're fresh, vegan and gluten-free and come with a killer date & peanut sauce.
INGREDIENTS
TOFU RICE PAPER ROLLS
16 rice paper wrappers (mine were 22 cm diameter)
400 g tofu, pressed*
1 red pepper, julienned
1 small cucumber, julienned
2 carrots, julienned
¼ small red cabbage, sliced thinly
50 g vermicelli rice noodles
1 red chilli, finely sliced (optional)
2 spring onions, finely sliced (optional)
handful of fresh mint and coriander
PEANUT SAUCE AND TOFU MARINADE
1 cup roasted (unsalted) peanuts**
20 dates
about 4-5 tbsp / 60-75 ml lime juice
2 tbsp / 30 ml tamari (for gluten free version) or soy sauce
1 garlic clove, grated finely
1-2 tbsp Sriracha
METHOD
PEANUT SAUCE AND TOFU MARINADE
Pit the dates and place them in a small bowl. Pour boiling water over them and soak for 10 minutes.
Prepare vermicelli noodles according to packet instructions.
Smash peanuts (in smaller batches) into a coarse powder in a pestle and mortar. Remove dates from the water and blitz them into a thick paste with a hand blender or in a food processor. Add lime juice, most of the crushed peanuts (reserve 2 tbsp to sprinkle inside the rolls), tamari, garlic and Sriracha. Save 2-3 tbsp to coat the baked tofu. Loosen the rest of the sauce up with a few tablespoons of water if it’s too thick for dipping.
FULL RECIPES