Spicy Tofu Rice Paper Rolls (gf) (v)

I often double the baked tofu and keep it in the fridge to add to salads during the week.

DRESSING

½ cup sweet chilli sauce 3 tablespoons tamari 2 tablespoons mirin

1 tablespoon each grated fresh ginger and rice wine vinegar

2 cloves garlic, crushed

TO ASSEMBLE

200 grams firm tofu, halved horizontally

12 x 16cm rice paper wrappers

1 cup each thinly sliced cucumber, red cabbage and snow peas

1 cup julienned carrots handful coriander

TO SERVE

1 tablespoon toasted sesame seeds

EQUIPMENT: Line a shallow baking dish with baking paper.

Preheat the oven to 200°C fan bake.

DRESSING: Whisk all the ingredients together in a bowl. Pour ⅓ cup into a second bowl and set the remaining aside for serving.

Press the tofu between several layers of paper towels to remove excess moisture. Cut each piece into 6 long batons and place on the prepared baking tray, spaced slightly apart. Spoon over the ⅓ cup of dressing then bake for about 20 minutes until the tofu is golden and the dressing is reduced and sticky. Leave to cool before using.

TO ASSEMBLE: Place a rice paper wrapper in a bowl of warm water for 15-20 seconds then lay it flat on the bench. Top with your chosen veges, tofu and herbs, letting them overhang on one side of the rice paper. Fold the other side over and roll up. Repeat with the remaining rice papers and filling.

TO SERVE: Serve sprinkled with sesame seeds accompanied by the remaining dressing for dipping. MAKES 12