Mango and Tofu Summer Rolls

Name: Mango and Tofu Summer Rolls with Peanut Butter Dip
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 45 Grams of Peanut butter; 15 ML of Water; 20 Grams of Sriracha sauce; 20 ML of Soy sauce; 30 Grams of Maple syrup; 2 Pieces of Lime; 100 Grams of Rice vermicelli; 300 Grams of Firm tofu; 60 Grams of Corn starch; 1 Tsp of Salt; 4 Tbsp of Vegetable oil; 1 Pieces of Mango; 1 Pieces of Carrot; 1 Pieces of Cucumber; 2 Pieces of Large red chilli; 30 Grams of Fresh coriander; 12 Pieces of Rice paper

with Peanut Butter Dip

Preparing these rolls is a bit of a fiddly job, but we promise it's worth it!

Cals 840 · Prot 41 · Carbs 117 · Fat 27

Vegan

60 min

Mango and Tofu Summer Rolls with Peanut Butter Dip

Preparing these rolls is a bit of a fiddly job, but we promise it's worth it!

Cals 840 · Prot 41 · Carbs 117 · Fat 27

Vegan

Ingredients

Dipping sauce

Peanut butter 1*9*

45 Grams

Water

15 ML

Sriracha sauce

20 Grams

Soy sauce 9*10*11*

20 ML

Maple syrup

30 Grams

Lime

2 Pieces

Noodles

Rice vermicelli 10*

100 Grams

Tofu

Firm tofu 9*

300 Grams

Corn starch

60 Grams

Salt

1 Tsp

Vegetable oil

4 Tbsp

For rolls

Mango

1 Piece

Carrot

1 Piece

Cucumber

1 Piece

Large red chilli

2 Pieces

Fresh coriander

30 Grams

Rice paper

12 Pieces

Allergens

*1 Peanuts, *9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3513 / 840
Fats (g)	26.8
of which saturated (g)	4.5
Carbohydrates (g)	117
of which sugars (g)	41.8
Fibers (g)	14
Proteins (g)	41.4
Salt (g)	2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make dipping sauce

In a bowl, combine the peanut butter, measured water, sriracha (spicy!), soy sauce, maple syrup and the juice from the limes. Set aside - this is your dipping sauce.

2 Coat tofu

Slice the tofu into bite-sized cubes. Add the corn starch and salt to a plate. Turn the tofu cubes in the corn starch. Set aside.

3 Prep vegetables

Peel and slice the mango. Peel and chop the carrot into thin sticks. Chop the cucumber into thin sticks. Slice the red chilli. Pick the coriander leaves.

4 Fry tofu

Heat a non-stick pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the tofu cubes and fry for 5 min until golden and crispy on all sides (see pro tip). Keep warm.

5 Soak vermicelli

Add the rice vermicelli to a bowl. Cover with boiling water and soak for 3-4 min. Once softened, pour the rice vermicelli into a colander and rinse with cold water. Drain.

6 Roll and serve

Pour hot (not boiling) water into a bowl. Soak each rice paper, one at a time, in the hot water for 30-40 sec. Carefully transfer the soaked paper to a chopping board. Top one half of the paper with a helping of the rice vermicelli, fried tofu, mango, carrot and cucumber, chilli (spicy!) and coriander leaves. Fold the sides of the rice paper over the filling, then tightly roll from the bottom upwards. Repeat. Serve the rolls with the dipping sauce to the side.

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