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Tofu and cabbage rice paper rolls with peanut molasses sauce (v)

Messy, but delicious!
Makes 12 rice paper rolls.

Original post (with pictures) here.

1 1/2 tbsp peanut butter
1/2 tbsp molasses
1 tsp mirin or rice vinegar
2 tbsp soy sauce
2 tbsp water
350g block firm tofu, pressed and sliced
1/3 head cabbage, shredded (finely shredded is recommended!)
12 rice paper wrappers

1. Combine the peanut butter, molasses, mirin/rice vinegar, soy sauce and water in a shallow dish. Whisk to combine. Add the sliced tofu strips and allow to marinate for at least 30 minutes.
2. Reserve the leftover marinade and then lightly grill or stir fry the tofu strips for several minutes on either side, until just golden. Set aside to cool. Add the leftover marinade to the shredded cabbage.
3. Add warm water to a shallow bowl and line up the rice paper sheets, cabbage, cooled tofu strips, and a large plate or board.
4. Place a sheet of rice paper in the warm water to soften, transfer to the plate/board, fill with cabbage and tofu, and roll up. Repeat.
5. Store in the fridge until needed and then serve with sweet chilli sauce.