Crispy Tofu Rice Paper Rolls
INGREDIENTS
- 200g firm tofu, pressed and cubed
- 8 sheets rice paper
- 2 carrots, julienned
- 100g red cabbage, shredded
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 2 tbsp sesame oil
- Fresh coriander
NUTRITION
Per serving
280
Calories
14g
Protein
30g
Carbs
11g
Fats
METHOD
1
Marinate the tofu
Toss the tofu cubes with soy sauce and maple syrup. Leave for ten minutes while you prepare the vegetables.
2
Wrap
Dip each rice paper sheet briefly in warm water until pliable. Lay flat, add tofu and slaw in a strip, then fold tightly into a rectangle.
3
Crisp the rolls
Heat the sesame oil in a non-stick pan over medium heat. Pan-fry the rolls for two minutes per side until golden and crackling.
4
Serve
Cut the rolls in half on the diagonal, scatter coriander on top and serve with chilli dipping sauce.
VEG.ARMY TIP
Two layers of rice paper give you the crackle without the splitting. Press the tofu hard for the best texture.
