Fresh tofu rolls with peanut sauce

Ingredients

For 5 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 1 block extra-firm tofu, drained
• 60 ml dark soy sauce or mushroom soy sauce
• 1 tsp sugar
• 1/2 tsp chilli flakes
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 2 tbsp olive oil, divided
• 85 g dried rice vermicelli
• 10–12 lettuce leaves
• About 20 chive stalks and 20 mint leaves
• About 20 coriander sprigs, optional
• 2 cups cucumber strips
• 10 rice paper sheets
• 1/2 cup natural peanut butter
• 1/3 cup vegan hoisin sauce
• 1 tsp vegan sriracha
• 80 ml water for the sauce, plus more if needed
• 1 tbsp chopped peanuts, optional

Step-by-step method

1. Wrap the tofu in a clean towel and press for about 30 minutes. Cut into thick strips.
2. Combine soy sauce, sugar, chilli, garlic, salt and half the oil. Coat the tofu in this marinade and leave for up to 1 hour.
3. Meanwhile, prepare noodles according to the packet, drain and cool. Wash and dry lettuce and herbs; slice cucumber.
4. Heat the remaining oil in a nonstick frying pan and brown both sides of the tofu strips. Remove and allow to cool slightly.
5. Briefly dip one rice paper sheet in warm water and lay it on a plate. Add lettuce, noodles, tofu, cucumber and herbs; fold the sides over the filling and roll up. Repeat to make 10 rolls.
6. Mix peanut butter, hoisin, sriracha and the 80 ml water. Add more water if needed to loosen, then serve with the rolls and optional peanuts.