Mango and Tofu Summer Rolls

with Peanut Butter Dip

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Instructions

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1 Make dipping sauce

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

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2 Coat tofu

Slice the tofu into bite-size cubes. Sprinkle with salt. Add the corn starch onto a plate. Turn the tofu cubes in the corn starch. Set aside.

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3 Prep vegetables

Peel and slice the mango. Peel and cut the carrot to thin sticks. Chop the cucumber to thin sticks. Slice the red chilli. Separate the coriander leaves. 

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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 each side (see pro tip). Keep warm.

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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.

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6 Roll and serve

Pour hot (not boiling) water into a bowl. Soak the rice papers, one at a time, for 30-40 seconds in the hot water. Pick up and place on a board. Add some rice vermicelli noodles, tofu cubes, mango slices, carrot and cucumber sticks, chilli rings and coriander eaves. Turn the sides of the rice paper on top of the filling, then roll tightly from bottom to top. Repeat. Serve the rolls with the dipping sauce to the side.

Tips for fussy eaters

Let them build their own rolls!

Pro tip

The key to crispy tofu is a hot pan, a generous amount of oil and patience. Once you've added the tofu to the hot pan, don't touch it for a while. Turn only once it's caramelized.

Preparing these rolls is a bit of a crafty job, but we promise it will be worth it at the end!

Cooking Time: 60 min

Cals 994.2 · Prot 36.1 · Carbs 197.8 · Fat 23.3

Ingredients

Number of people

Dipping sauce

Peanut butter 45.00 Grams
Water 15.00 ML
Sriracha sauce 20.00 Grams
Soy sauce 20.00 ML
Maple syrup 30.00 Grams
Lime 2.00 Pieces

Noodles

Rice vermicelli 100.00 Grams

Tofu

Firm tofu 500.00 Grams
Salt 1.00 Tsp
Corn starch 60.00 Grams
Vegetable oil 4.00 Tbsp

For rolls

Mango 1.00 Pieces
Carrot 1.00 Pieces
Cucumber 1.00 Pieces
Red chilli large 2.00 Pieces
Fresh coriander 30.00 Grams
Rice paper 12.00 Pieces

Preparing these rolls is a bit of a crafty job, but we promise it will be worth it at the end!

Cooking Time: 60 min

Cals 994.2 · Prot 36.1 · Carbs 197.8 · Fat 23.3

Instructions

photo

1 Make dipping sauce

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

photo

2 Coat tofu

Slice the tofu into bite-size cubes. Sprinkle with salt. Add the corn starch onto a plate. Turn the tofu cubes in the corn starch. Set aside.

photo

3 Prep vegetables

Peel and slice the mango. Peel and cut the carrot to thin sticks. Chop the cucumber to thin sticks. Slice the red chilli. Separate the coriander leaves. 

photo

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 each side (see pro tip). Keep warm.

photo

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.

photo

6 Roll and serve

Pour hot (not boiling) water into a bowl. Soak the rice papers, one at a time, for 30-40 seconds in the hot water. Pick up and place on a board. Add some rice vermicelli noodles, tofu cubes, mango slices, carrot and cucumber sticks, chilli rings and coriander eaves. Turn the sides of the rice paper on top of the filling, then roll tightly from bottom to top. Repeat. Serve the rolls with the dipping sauce to the side.

Tips for fussy eaters

Let them build their own rolls!

Pro tip

The key to crispy tofu is a hot pan, a generous amount of oil and patience. Once you've added the tofu to the hot pan, don't touch it for a while. Turn only once it's caramelized.

Ingredients

Number of people

Dipping sauce

Peanut butter 45.00 Grams
Water 15.00 ML
Sriracha sauce 20.00 Grams
Soy sauce 20.00 ML
Maple syrup 30.00 Grams
Lime 2.00 Pieces

Noodles

Rice vermicelli 100.00 Grams

Tofu

Firm tofu 500.00 Grams
Salt 1.00 Tsp
Corn starch 60.00 Grams
Vegetable oil 4.00 Tbsp

For rolls

Mango 1.00 Pieces
Carrot 1.00 Pieces
Cucumber 1.00 Pieces
Red chilli large 2.00 Pieces
Fresh coriander 30.00 Grams
Rice paper 12.00 Pieces
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