Rice paper rolls with tofu, mango and peanut sauce

Ingredients

For 1 serving

• Rice paper4
• Tofu130 g
• Mango80 g
• Red cabbage50 g
• Carrots50 g
• Cilantro4 g
• Rice noodles30 g
• Peanut butter1 tablespoon
• Tamari1 teaspoon
• Lime juice1 tablespoon
• Peanut oil1 teaspoon

Contains: nuts, soy,

Method

1. Pat the tofu dry with kitchen paper and cut it into sticks about 1 cm thick. Heat the groundnut oil in a frying pan over medium-high heat and fry it for 6 minutes, turning, until golden; splash with half the tamari and let it dry for 30 seconds.
2. Prepare the rice noodles as directed on the packet, soaked in boiling water or cooked for 3–4 minutes, until soft; drain, rinse under cold water and snip them shorter with scissors.
3. Peel the mango and cut it into sticks; shred the red cabbage very finely and cut the peeled carrots into julienne strips; wash and dry the fresh coriander.
4. Fill a wide tray with lukewarm water; dip a rice paper sheet for 5–10 seconds, until just pliable (it keeps softening on the board), and lay it on a damp chopping board. Lay the tofu, mango, vegetables, noodles and coriander across the bottom third, fold up the bottom edge, fold in the sides and roll up tightly. Repeat.
5. Mix the peanut butter with the remaining tamari, the lime juice and two tablespoons of warm water until smooth, and serve the sauce with the rolls.