80ml maple syrup
80ml fish sauce
80ml coconut sweet chilli sauce
2 lemongrass, white part only finely chopped
1/4 cup peanut oil
Juice of one lemon pulus extra wedges to serve
1 long red chilli, seeds removed, finely chopped
350g firm tofu
2 cups cooked vermicelli rice noodles
12 round rice papers
2 lebanese cucumber, thinly sliced lenghtways
1/4 bunch mint leaves picked
1/2 butter lettuce, leaves separated
1 cup sunflower sprouts
Preheat oven to 200ºC. Grease and line a shallow baking tray with baking paper.
Combine maple, fish sauce and coconut sweet chilli in a bowl. Slice tofu into 1cm batons, toss on tray with lemongrass and oil. Spoon over 1/2 cup of the maple mixture and roast, turning tofu halfway for 20-25 minutes or until caramelised and golden. Stand to cool.
To make the dipping sauce add lemon juice and chilli to remaining maple mixture. Cook noodles as per packet instructions. Toss with 1 tbs dipping sauce.
Making one roll at a time, soak 1 rice paper sheet in a bowl of warm water for 10 seconds or until pliable, then place on a clean work surface or tea towel. Place 3 slices of cucmber at the end nearest to you. Top with a small round of rice noodles, a few mint leaves, 1 lettuce leaf, tofu and 4-6 sunflower sprouts. Fold in sides then roll up to enclose. Set aside and repeat to make 12 rolls.
Serve rolls with extra mint leaves and lemon wedges and serve with dipping sauce alongside.
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