Tofu rice paper rolls
A tasty light meal
Ingredients
Round rice paper (2-3 per person)
1 carrot, peeled and thinly cut into strips
1 red capsicum, thinly cut into strips
1 green capsicum, thinly cut into strips
1 Lebanese cucumber, thinly cut into strips
120g rice noodles, cooked to package instructions and drained
Fresh mint leaves (2-3 leaves/rice paper roll)
Marinated Tofu
1 block of firm tofu, cut into strips
1 tbsp maple syrup
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp oyster sauce
Peanut Sauce
1/2 cup peanut butter
2-3 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sriracha chilli sauce
1-2 tsp crushed garlic
1-2 tsp finely minced ginger
Instructions
1. Preheat oven to 200 degree celcius. Cover tofu with marinade and set aside while preparing vegetables and rice noodles. Bake tofu for 25 minutes.
2. Mix peanut sauce ingredients together. When it starts to form a thick paste, add water to thin out sauce and mix until desired consistency.
3. Fill a large shallow bowl with warm water and submerge the rice papers (one at a time) into the water for approximately 1 minutes or until soft
4. Place the rice place roll on a plate. In the middle, add 1-2 tofu strips, vegetables, a small amount of rice noodles and mint leaves
5. Fold the left and right edges of the rice paper in, then roll up starting from the bottom
6. Serve immediately with the peanut dipping sauce.