Crispy tofu and carrot rice-paper rolls
Golden tofu sticks give these rolls some bite, with carrot, cucumber and red cabbage for crunch. A sharp chilli and lime dip ties it all together.
- Time
- 40 min
- Serves
- 2
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: sweet chilli sauce.
Method
- Wrap the tofu in a clean tea towel, set a heavy pan on top and leave it for 10 minutes to press out the water.
- Cut the tofu into 8 sticks, each about 1 cm thick, and toss them with the cornflour and a pinch of salt.
- Warm the olive oil in a non-stick frying pan over a medium-high heat. Fry the tofu for about 8 minutes, turning as you go, until golden and crisp all round, then drain on kitchen paper.
- Peel the carrots and cut them and the cucumber into matchsticks. Shred the red cabbage finely and pick the mint leaves.
- Stir together the sweet chilli sauce, the juice of the lime, the rice vinegar and 1 tbsp of water for the dip.
- Soak a rice paper wrapper in warm water for about 10 seconds until just pliable, then lay it on a damp board. Set a tofu stick on the lower third with a small pile of vegetables and mint, fold up the bottom, fold in the sides and roll tightly. Repeat with the rest.
- Serve the rolls straight away, with the dip.
Tip Press the tofu properly; the drier it is, the crisper it fries. Leftover red cabbage keeps well in the fridge for a slaw.
Per portion
| Energy | 434 kcal |
| Protein | 17 g |
| Carbohydrate | 54 g |
| of which sugars | 20 g |
| Fat | 15 g |
| of which saturates | 2 g |
| Fibre | 7 g |
| Salt | 1.2 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- firm tofu200 g
- cornflour1 tbsp
- olive oil1 tbsp
- rice paper wrapper8
- carrot2
- cucumber1
- red cabbage100 g
- mint½ bunch
- sweet chilli sauce2 tbsp
- lime1
- rice vinegar1 tbsp
