Yummy & Healthy Vegan Summer Rolls with Two Dips

This is one of my absolutely favourite meals! I recently came up with a new sauce recipe, and got the tofu marination down pat, so had to share it with all you lovely people.

By the way, you have to excuse the incredibly small amount of peanut dipping sauce in the pictures...my family got hold of it before I got a chance to take photos.

So, this is enough to make about 8 rolls, but obviously feel free to play around with the amounts of veggies and noodles depending on your taste.

Ingredients:

Rolls

1 block extra firm tofu, drained (wrap in a paper towel for about 30 minutes to remove any extra moisture)

60ml soy sauce or mushroom soy sauce

1 tsp sugar

1 tsp chilli flakes

1/4 tsp salt

1/2 tsp garlic powder

Olive oil for the pan

1 package cooked glass noodles (or rice noodles)

8 - 10 lettuce leaves (or kale leaves)

10 - 12 leaves of thai basil and/or coriander

1/2 cucumber 

1 carrot

1 red pepper

1 avocado

Rice paper

Peanut Sauce

2 minced garlic cloves

2 tbsp maple syrup

3 - 4 tbsp fresh lime juice

3 - 4 tbsp sriracha sauce

120ml hoisin sauce

Chilli powder, to taste

120g peanut butter

100ml water

Soy Sauce with a Twist

100ml soy sauce

100ml hoisin sauce

2 tbsp sriracha sauce

1 tsp garlic powder

Now, I know that is a mighty long list of ingredients! If you're making these just for yourself I'd recommend chopping up all your ingredients and making 2 or 3 of these depending on your hunger levels, then making the rest the next day.  Alternatively, if you're making these for lots of people just double the amount. Everyone's happy.

1.  To make the tofu, cut the drained tofy into thin slices and then pat dry with paper towels and leave for 30 minutes.  

2.  In a bowl, mix together the soy sauce, salt, sugar, sugar, chilli flakes, garlic powder, and a drizzle of olive oil.  Pop in the tofu and let is marinate for between 30 minutes and 1 hour.

3.  In a lightly oiled pan, fry the tofu until it is golden brown and slightly crispy from the outside.  Then set aside and let it cool for about 10 minutes.

4.  Cut all your veggies into thin strips.

5.  Dip your rice paper sheets into warm water (or just hold them under the tap) for a few seconds so that they become soft and pliable, then arrange your fillings in the middle.  Do this one at a time!  I like to put the lettuce leaf on the outside, pop in my carrot, cucumber, red pepper, thai basil and noodles, then roll it once so that those ingredients are covered.  Then I put 2 slices of tofu and some avocado on the rice paper and roll the rest up.  Make these as tight as possible, and don't worry if it takes a few tries for you to get them right!

6.  For the peanut sauce - blend together all the ingredients and then season to taste.  I like mine a bit spicier and so put in more chilli and sriracha sauce. Garnish with some crushed peanuts to serve.

7.  For the soy sauce with a twist - you guessed it, mix together all ingredients! Voila.

Deeeelicious!