Food

Easy vegan tofu rolls with satay sauce

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Digital Team
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Plant-based rice paper rolls filled with goodness and easy to make.

Yes, they are called ‘spring’ rolls, but don’t be fooled by their name, as this Vietnamese-inspired delight is perfect for every season. 

These mouth-watering rolls are fresh, filling and packed with sweet and savoury flavours. Bonus points: they are ready to eat in less than 30 minutes, making it the perfect lunch idea for those who like spending more time eating than cooking. 

Summer tofu rolls with satay sauce recipe

Prep time: 25 minutes

Cooking time: 5 minutes

Ingredients:

  • 12 rice papers
  • 170g rice noodles
  • 200g tofu
  • 1 red/yellow pepper
  • 1 cucumber
  • 1 mango
  • 1 lettuce
  • 1 bunch of coriander
  • 1 bunch of mint
  • 1 red chilli
  • 2 tbsp peanut butter
  • 2 tbsp maple syrup
  • Sriracha 
  • Soy sauce 
  • Fresh ginger
  • 1 lettuce
  • 1 avocado
  • 1 carrot
  • Sesame seeds

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

View more recipes from Stylist here.

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