Thai Peanut Salad Rolls
Ingredients
- 1 can coconut milk
- 1/4 cup peanut butter
- 1 tbsp red curry paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp garlic chili sauce
- 1 clove garlic
- 1 thumb sized ginger, peeled
- 1 tsp miso paste (optional)
- 1 block firm tofu, pressed and cut in half and into strips
- 10 sheets rice paper
- 1 red or orange pepper, thinly sliced
- 2 carrots, shredded
- 1 cup red cabbage, shredded
- 1/2 cucumber, sliced
- 1/2 cup fresh cilantro, loosely chopped
- a few springs of green onion, cut in half
Preparation
In a blender, mix together coconut milk, peanut butter, red curry paste, soy sauce & brown sugar to combine well
Pour half of the sauce over sliced tofu in a large bowl, refrigerate and leave to marinate for as long as you have time (over night if possible)
Once marinated, bake tofu on a parchment lined baking sheet in a preheated oven at 400 degree f for 20-25 mins
Dip: to the remaining sauce - add garlic chili sauce, garlic clove, ginger and miso paste
Blend for 30 seconds until well combine
To assemble rolls: fill a shallow dish with warm water and place rice paper in (one at a time) for a few seconds to soften
Lay flat and place roll ingredients in the centre
Try keeping ingredients as uniform as possible
Fold sides inward, then roll the wrapper, beginning at the bottom
Repeat with remaining ingredients
Serve with sauce