Tofu & Nectarine Rice Paper Rolls
Vegan
Vegetarian
Serves 4 people
30 min prep
- min cook
Fresh and clean with bucket loads of flavour! These rice paper rolls, sometimes called Summer rolls, are so inviting and colourful. If you haven’t used rice paper before, they can be tricky to start with but have a go and you will get it in no time.
Ingredients
- 300g Firm tofu
- 1 tsp Vegetable oil
- 1 pot Anathoth Farm Hot Chilli Relish
- 1/2 Cucumber
- 3 Nectarine
- 1 packet Medium round rice paper sheets
- 2 handfuls Coriander
- 2 handfuls Mint
- 3 Tbsp Soy sauce
- Lemon cheeks, to serve
Method
- Slice tofu into slices approximately 1/2 cm thick slices. This will give you the general size of your rolls.
- Put oil in a non-stick pan over a medium heat, add tofu. Fry until brown on one side then flip. While still in the pan, add a teaspoon of Hot Chilli Relish onto the cooked side of the tofu and rub over with a spoon. Once brown on the other side, remove from the pan and set aside.
- Cut cucumber into slices, similar size to the tofu.
- Slice nectarines.
- Get a bowl of water and soak one piece of rice paper at a time until pliable (approx. 15 seconds). If this is your first time have a wee practice first. There is a knack, but you will get it.
- Place a damp tea towel over your chopping board.
- To assemble: start with soaked rice paper, then layer herbs, tofu, cucumber and nectarine then wrap both ends in, then the sides.
- Place right side up on a plate and set aside until ready to serve.
- When serving place more Hot Chilli Relish in a bowl to dip the rolls into, or mix equal parts relish and soy sauce for a thinner, more dippy sauce.
This Recipe Uses
Hot Chilli Relish 420g
$6.99
420g
