Vietnamese Tofu Summer Rolls with Peanut Dipping Sauce

Very simple but effective recipe

Stuff

Marinated Tofu

  • 1 block of firm tofu, cut into 10 mm square batons
  • 1 clove garlic, fine diced or grated
  • 1 small red chilli, seeds removed & fine diced
  • 1 tblsn tamarin soya sauce
  • 1/2 to 1 tspn Sriracha (or other hot chilli sauce)
  • 1 tblsn rice vinegar
  • 1 tspn kecap manis
  • 1 tspn ground ginger
  • 2 tblsn peanut oil

Peanut Dipping Sauce

  • 120 g roasted unsalted peanuts
  • 1 tblsn vege oil
  • 1 clove garlic, fine diced or grated
  • 1 small red chilli, seeds removed & fine diced
  • 150 ml coconut cream
  • 1 tblsn tamarin soya sauce
  • 1 tspn kecap manis or hoisin sauce
  • 1 tspn palm sugar

Summer Rolls

  • Rice paper sheets
  • Iceberg lettuce leaves – prepared for rolling (approx 100 x 100 mm)
  • 1 carrot, cut julienne into long strips
  • 1 cucumber, cut julienne into long strips
  • 1 zucchini, cut julienne into long strips
  • Mung beans
  • Coriander leaves, picked
  • Mint leaves, picked
  • Basil leaves, picked

Method

Marinated Tofu

  • Combine the garlic, chilli, soya sauce, Sriracha, rice vinegar, kecap manis, ground ginger to make the marinade. Pour over the tofu batons ensuring coated on all sides – marinate for about 1/2 an hour
  • Drain the tofu – retain the marinade. Fry in peanut oil until brown on all sides – when cooked pour some of the marinade into the pan and cook it off a bit.

Peanut Dipping Sauce

  • Chop the peanuts finely – use food processor (not too long – otherwise you will get peanut butter)
  • Heat the vege oil in a medium saucepan – Fry the garlic & chilli until the barely begin to colour.
  • Add most of the peanuts (retain 1 – 2 Tblspn for garnish) – cook until peanuts begin to weep – stir regularly
  • Add the coconut cream, soya sauce, kecap manis & palm sugar – bring to the boil. Reduce heat and simmer until reduced by 1/3
  • Pour into serving Bowl – allow to cool
  • Garnish with the retained 1 – 2 Tblspn peanuts just before serving

Summer Rolls

  • Soak the Rice paper sheet (one at a time) in warm water for 15 to 30 seconds. Lay the sheet on chopping board
  • On the side closest to you lay an Iceberg lettuce leaf – top with tofu strips, carrot strips, cucumber strips, zucchini strips, Mung beans, Coriander leaves, Mint leaves, & Basil leaves
  • Roll up – roll from close edge 1/3 across, fold in both ends then continue to far edge
  • Lay on a serving plate to set – take care they are not touching because the are very sticky (to each other)

Copied from Amber Sturtz, Easy as Kai (Crave Cooking School March 2016)

One thought on “Vietnamese Tofu Summer Rolls with Peanut Dipping Sauce

  1. Janine 9 March 2016 / 8:14 pm

    Stella had them fro lunch, loved them!! Thanks

    Like

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