Tofu Rice Paper Rolls
INGREDIENTS
A 375 g block of firm tofu, marinated in sesame oil and tamari
Fresh veg like snow peas, corn spears, carrots, capsicum (any veg you can find!)
Fresh coriander, Thai basil or mint
Sauerkraut (optional but veg delicious)
1-2 Nori sheets that you would make sushi with
Vermicelli noodles
A packet of rice paper rounds from the Asian aisle of the supermarket
Slice tofu into long sticks and saute in a frying pan with coconut oil, sesame oil, tamari and sweet chilli. You can add in whatever Asaian sauce you want. Even some freshly grated ginger.
Cook noodles as per instructions and drain. Pour back into the saucepan or a bowl and splash on some fish sauce for flavour.
Cut one or two nori sheets with a pair of scissors into long strips, about the size and length of the tofu.
Slice up all the veg.
Boil the kettle and pour some of the water into a clean frying pan with some room temp water to cool it slightly.
Add in your first sheet of rice paper to the water, allow it to soften, then gently squeeze out the excess moisture and lay it flat on a clean bench.
Put a little piece of everything in the roll and start wrapping!