Do you love rice paper rolls as much as I do? If you do, you’re in for a treat!
Last year, I decided to give them a bit of a Greek twist and packed them with slices of juicy local peaches. If you are after a 100% raw recipe, check it out. This year, I wanted to make them a bit more hearty and stuffed them with peanut tofu instead. The tofu gets baked in the oven until golden (you can also fry it like in this recipe if you are feeling a bit more indulgent) and then coated in naturally sweet date and peanut marinade. I know, dates and peanuts together may sound like a strange combo encompassing different cuisines, but my aim was to make these tofu rice paper rolls refined sugar free and damn tasty and I’m pleased to say that I think I succeeded on both fronts.
16 rice paper wrappers (mine were 22 cm diameter) 400 g tofu, pressed* 1 red pepper, julienned 1 small cucumber, julienned 2 carrots, julienned ¼ small red cabbage, sliced thinly 50 g vermicelli rice noodles 1 red chilli, finely sliced (optional) 2 spring onions, finely sliced (optional) handful of fresh mint and coriander
PEANUT SAUCE AND TOFU MARINADE
1 cup roasted (unsalted) peanuts** 20 Deglet Noor dates, adjust to taste about 4-5 tbsp / 60-75 ml lime juice 2 tbsp / 30 ml tamari (for gluten free version) or soy sauce 1 garlic clove, grated finely 1-2 tbsp Sriracha
SUMMER ROLLS
My recipe is inspired by this recipe by Serious Eats.
