Colorful Tofu Summer Rolls
Ingredients
Tofu marinade
- 1/2 pack of @cauldronfoods Tofu
- 2 heaping tsp white miso paste
- 1 tsp rice wine vinegar
- 1 tsp maple syrup
- 4 tsp sesame oil
- 1/2 lemon, juiced
- 1-2 tsp tamari
- Water to loosen
Roll components
- 3-4 Vietnamese rice paper wraps
- 1 large carrot
- 1/4 red cabbage
- Just over a 1/4 cucumber
Peanut sauce
- 2 tbsp smooth natural almond butter
- 2 tbsp sriracha
- 3 tbsp rice wine vinegar
- 1 tbsp tamari
- 1/2 lemon juiced
- Water to loosen
Preparation
Pre-heat the oven to 190C.
Cut the tofu in half and save one half, leaving it submerged in water for another time.
With the half you will use, cut it into 4 thick strips, cover with a clean kitchen towel and drain all the water away.
Mix all the miso dressing ingredients together, leaving the water until last. Evenly coat the miso fingers and pop them in the oven for 35 minutes until golden around the edges (flip halfway). Once ready, allow to cool slightly before assembling the wraps.
Cut all the vegetables into matchsticks of the same size as the tofu fingers.
Mix all the dip ingredients together, adding water last to reach the desired consistency.
Submerge one of the rice papers in warm water for 4-5 seconds and then place on a board. Put the tofu first and then a selection of the veggies about an inch from the bottom and then roll up, folding in the sides as you go along. Continue until you’ve made them all.
Mix all the dipping sauce ingredients together and dip away.
