Our giant vietnamese roll is packed full of crispy tofu, juicy mango, and crunchy veggies all wrapped in rice paper. Like a summer roll but better we've paired it with a spicy peanut satay sauce - the perfect blend of sweet, salty, and spicy.
Fresh, summery, and super easy to put together find the full recipe below 🙌
INGREDIENTS
2 tbsp vegetable oil
200g firm tofu
3 tbsp cornflour
2 tbsp soy sauce
100g vermicelli noodles
1 baby gem lettuce
1 cucumber
1 mango
10g fresh coriander
¼ red cabbage
50g vegan mayonnaise
60g peanut butter
2 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tbsp maple syrup
2 tbsp water
1 lime
½ tsp chilli flakes
10 rice paper wrappers
METHOD
Fry the tofu | Cut the tofu into 1cm thick strips | Toss in the soy sauce to coat then cover with the cornflour | Heat a frying pan over a medium heat with the olive oil and fry the tofu on each side until golden all over | Transfer to a plate to cool
Prep the filling | Place the noodles in a bowl and pour boiling water to cover | Leave to soak for 3 minutes then drain | Separate the lettuce leaves | Slice the cucumber into thin slices | Slice the mango | Finely shred the cabbage and carrot
Make the satay sauce | Place the peanut butter in a bowl and juice in the lime | Add the soy sauce, sweet chilli sauce, maple syrup and water | Mix to combine until smooth
Build the rolls | Fill a large bowl with warm water and dip each wrapper in, soaking for 10 seconds until pliable | Arrange 5 wrappers in a square shape, slightly overlapping | Lay a few lettuce leaves over the middle of the wrappers | Place strips of tofu with a squeeze of mayo | Lay over the vegetables, noodles and coriander leaves | Roll up into a cylinder shape, fold in the sides to close seal | Slice in half and serve with the satay sauce
26 авг 2024
