Name: Rice Paper Rolls with Spicy Tofu, Seaweed and Vietnamese Coleslaw
Ingredients: 16 organic rice paper sheets; 1 sheet toasted nori, cut/torn into 5cm x 10cm pieces; Tofu (or 200g white fish); 1 small block of firm tofu, cut into 8 x 1 cm thick pieces; 2 tbsp tamari; 1 tbsp ginger, grated; 2 drop sesame oil, toasted; 1/2 tsp chilli, ground (optional); Water to marinate; 1 cup red cabbage, finely sliced; 1 carrot, grated; 1 small cucumber, half moons; 1 small capsicum, sliced finely; 1 small red onion, finely sliced; 2 spring onions, finely sliced on diagonal; Small handful each of coriander leaves, Vietnamese mint, mint and Thai basil; 2 tbsp toasted peanuts, crushed/chopped slightly; 1 tbsp fish sauce; 1 lime juice, juice and zest grated; 1 tbsp coconut palm sugar, or rapadura; 1 tsp fresh ginger, grated; 1 clove garlic, grated; 3 drops toasted sesame oil

Posted November 13, 2024

AuthorJanella

Rating

Makes 8

Yields1 Serving

16 organic rice paper sheets

1 sheet toasted nori, cut/torn into 5cm x 10cm pieces

Tofu (or 200g white fish)

1 small block of firm tofu, cut into 8 x 1 cm thick pieces

2 tbsp tamari

1 tbsp ginger, grated

2 drop sesame oil, toasted

1/2 tsp chilli, ground (optional)

Water to marinate

Coleslaw

1 cup red cabbage, finely sliced

1 carrot, grated

1 small cucumber, half moons

1 small capsicum, sliced finely

1 small red onion, finely sliced

2 spring onions, finely sliced on diagonal

Small handful each of coriander leaves, Vietnamese mint, mint and Thai basil

2 tbsp toasted peanuts, crushed/chopped slightly

Dressing (Nuoc cham)

1 tbsp fish sauce

1 lime juice, juice and zest grated

1 tbsp coconut palm sugar, or rapadura

1 tsp fresh ginger, grated

1 clove garlic, grated

3 drops toasted sesame oil

Method
• In a bowl big enough to hold the width of the tofu, mix together the tamari, ginger, oil and chili.
• Add the tofu slices in then a flip them to make sure they’re covered in the marinate. Add enough clean water to cover the tofu then mix again. Set aside whilst you prepare the coleslaw.
• To cook it - drain the tofu (keep the marinade), and panfry over a medium heat until golden on all sides.

Method for the Coleslaw
• In a large bowl, toss everything together, then dress with a tbsp or 2 of the dressing. Taste and adjust to your liking.
• Store leftover dressing in a bottle in the fridge.

Method for the Dressing (Nuoc cham)
• In a small bowl whisk together all the ingredients. Taste, and adjust as you like.

To assemble
• Quickly wet each rice paper sheet, entirely, and then lay each piece on the bench.
• Lay down the nori sheet first, to keep the rice paper from tearing.
• Next add 2 big tbsp coleslaw in the middle of each piece, then lay a piece of tofu on top.
• With firm hands roll each one up, tucking in the ends. Serve with leftover nuoc cham as a dipping sauce.

CategoryFire

Ingredients