Thai Peanut Salad Rolls
Ingredients
Tofu marinade and sauce
- 1 can coconut milk
- 1/4 cup peanut butter
- 1 tbsp red curry paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp garlic chili sauce
- 1 clove garlic
- 1 thumb sized ginger, peeled
- 1 tsp miso paste (optional)
Roll components
- 1 block firm tofu
- 10 sheets rice paper
- 1 red or orange pepper
- 2 carrots
- 1 cup red cabbage
- 1/2 cucumber
- 1/2 cup fresh cilantro
- A few springs of green onion
Preparation
In a blender, mix together coconut milk, peanut butter, red curry paste, soy sauce and brown sugar to combine well.
Pour half of the sauce over sliced tofu in a large bowl, refrigerate and leave to marinate for as long as you have time (overnight if possible).
Once marinated, bake tofu on a parchment lined baking sheet in a preheated oven at 400 degrees F for 20-25 minutes.
For the dip, add garlic chili sauce, garlic clove, ginger and miso paste to the remaining sauce and blend for 30 seconds until well combined.
To assemble the rolls, fill a shallow dish with warm water and place one rice paper in at a time for a few seconds to soften.
Lay the softened rice paper flat and place the roll ingredients in the center.
Try keeping ingredients as uniform as possible to avoid breaking the paper.
Fold the sides inward, then roll the wrapper beginning at the bottom.
Repeat with the remaining ingredients.
Serve with the sauce.
