Tofu Rice Paper Rolls

Tofu Rice Paper Rolls

Prep
15
Cooking time
8
Serves
2

Method

Pour the tamari over the tofu and let sit 5 minutes (you can leave for up to 1 hour if you wish).

Heat a fry pan to medium-high heat, add the Ginger & Lemongrass Extra Virgin Olive Oil and fry the tofu for 2-3 minutes each side or until browned. Meanwhile prepare the dipping sauce by placing all ingredients in a small bowl and set aside.

To serve place the vegetables, tofu, coriander and dipping sauce on a platter and serve with rice paper and a bowl of hot water. To build the rice paper rolls simply soften a sheet of paper in the hot water and lay it out on a plate. Layer vegetables, tofu and coriander horizontally about 3cm from the top of the rice paper sheet. Roll the top of the rice paper sheet over the filling, rolling once, fold in the sides and then keep rolling. Dip into sauce and enjoy.

Ingredients Chevron Icon

1 tablespoon tamari

250g firm tofu, cut into 2 cm finger length blocks

1 tablespoon Ginger & Lemongrass Extra Virgin Olive Oil

1/2 small wombok/chinese cabbage, shredded

1 carrot, cut into thin matchsticks

1/2 red capsicum, finely sliced

1 handful coriander

8 x Rice paper rounds

Dipping sauce:

½ tablespoon tamari

½ tablespoon lime juice

½ tablespoon maple syrup

1 tablespoon Ginger & Lemongrass Extra Virgin Olive Oil