Fresh rice-paper rolls with tofu and peanut sauce

Ingredients

For 1 serving

• Rice paper4
• Tofu180 g
• Rice noodles25 g
• Carrots60 g
• Cucumber80 g
• Lettuce40 g
• Mint4 g
• Cilantro4 g
• Peanut butter15 g
• Tamari1 tablespoon
• Lime juice10 ml
• Sriracha1 teaspoon

Contains: nuts, soy

In season: May – September

Method

1. Put the rice noodles in a bowl, cover them with boiling water and leave for 5 minutes, until soft; drain, rinse under cold water and snip them shorter with scissors.
2. Meanwhile pat the tofu dry and cut it into roughly 1 cm sticks; brown them in a non-stick pan over medium-high heat for 6–8 minutes, turning, until golden on all sides, then let them cool slightly.
3. Peel the carrots, wash the cucumber and cut both into thin julienne; wash and dry the lettuce and pick the mint and coriander leaves.
4. Make the sauce by mixing the peanut butter, tamari, lime juice, sriracha and a splash of warm water until smooth and pourable.
5. Dip one rice paper sheet at a time in warm water for 10–15 seconds, until soft, and lay it on a damp board.
6. Arrange lettuce, carrots, cucumber, noodles, tofu and herbs on the lower part, fold in the sides and roll up tightly; repeat with the other sheets and serve with the sauce on the side.