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🌱 Rainbow summer rolls with marinated tofu & peanut sauce by @rachel.nordhus
✖️ Tofu Marinade ~ 3 tsp minced garlic, 1/2 cup + 1tbsp bbq sauce, 3 tbsp vegan Worcestershire Sauce, 3 tbsp water, 1 tbsp apple cider vinegar, 1/2 tsp onion powder, 1/4 tsp smoked paprika. Combine all ingredients in a jug and stir well.
✖️ Tofu ~ about 800g extra firm tofu. Press extremely well to remove all the liquid {use a tofu press or a generous amount of paper towel}. If you have time I suggest freezing, this gives the tofu a better texture. Defrost & remove more liquid by pressing between paper towel. Slice, coat in a mix of cornflour & pepper, brush excess off. Place on a lined baking tray. Bake in the oven {190°C fan~forced} for 15 minutes. Remove from oven coat both sides in marinade. Return to oven & bake for a further 10 minutes.
✖️Filling Ingredients ~ black & white sesame seeds, lettuce, spring onion, carrot, red cabbage, red capsicum, mango, coriander. Layer on damp rice paper, wrap, roll & cut in half.
✖️ Peanut Sauce ~ 1/2 cup smooth peanut butter, 100ml soy sauce, 1/4 cup sweet chili sauce, Juice of 1 lime, 1-2 garlic cloves {minced}, 2 tbsp maple syrup. Blitz all ingredients together in a high~speed blender. Adjust to taste.
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