Directions

Step 1: Drain and press the tofu by covering it in kitchen roll and placing a heavy weight on top of it, like a few books. Press for as long as possible, the longer the better, and drain and change the kitchen roll intermittently.

Step 2: Once drained, slice the tofu into thin sticks and place in a shallow dish. Cover with the sriracha, a tablespoon of maple syrup, add 2 tbsp of soy sauce, then grate in the fresh ginger and stir well so the tofu is covered. Leave the tofu to marinate in the fridge.

Step 3: Cook the rice noodles in a pan of simmering water for five minutes. Then rinse under cold water and set aside.

Step 4: Prepare the vegetables; thinly slice the cucumber, lettuce, yellow pepper, mango, avocado and red chilli, grate the carrot and chop the coriander and mint and set aside.

Step 5: Lightly toast the sesame seeds to be used later and set aside.

Step 6: Prepare the dipping sauce by mixing the remaining maple syrup with peanut butter and adding 2 tbsp of soy sauce.

Step 7: To begin to prepare the rolls, get a medium sized bowl of water. Take the tofu out of the fridge and slice it (1cm thick slices). Dip each rice paper sheet in the water individually then place on a flat surface, load up with a small amount of filling, then roll up and tuck in the sides.

Step 8: When you have rolled up enough rolls, serve with the satay sauce and enjoy!

Recipe and picture by Vegan Apron.

Easy vegan tofu rolls with satay sauce