Rainbow Summer Rolls with Marinated Tofu and Peanut Sauce
Ingredients
Tofu marinade
- 3 tsp minced garlic
- 1/2 cup + 1 tbsp bbq sauce
- 3 tbsp vegan Worcestershire sauce
- 3 tbsp water
- 1 tbsp apple cider vinegar
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
Tofu
- 800g extra firm tofu
Coating
- cornflour
- pepper
Filling
- rice paper wrappers
- black and white sesame seeds
- lettuce
- spring onion
- carrot
- red cabbage
- red capsicum
- mango
- coriander
Peanut sauce
- 1/2 cup smooth peanut butter
- 100ml soy sauce
- 1/4 cup sweet chili sauce
- juice of 1 lime
- 1-2 minced garlic cloves
- 2 tbsp maple syrup
Preparation
Combine all tofu marinade ingredients in a jug and stir well.
Press the tofu extremely well to remove all liquid, using a tofu press or paper towels; if time allows, freeze, defrost, and press again for better texture.
Slice the tofu into pieces.
Coat the tofu slices in a mixture of cornflour and pepper, and brush off excess.
Place the coated tofu on a lined baking tray and bake in a 190°C fan-forced oven for 15 minutes.
Remove from oven, coat both sides with the marinade, and return to oven to bake for another 10 minutes.
Blitz all peanut sauce ingredients together in a high-speed blender and adjust to taste.
Layer the filling ingredients on damp rice paper, wrap, roll, and cut in half.
