Tofu rice paper rolls

Step 1

Pit the dates and place them in a small bowl. Pour boiling water over them and soak for 10 minutes.

Step 2

Prepare vermicelli noodles according to packet instructions.

Step 3

Smash peanuts (in smaller batches) into a coarse powder in a pestle and mortar. Remove dates from the water and blitz them into a thick paste with a hand blender or in a food processor. Add lime juice, most of the crushed peanuts (reserve 2 tbsp to sprinkle inside the rolls), tamari, garlic and Sriracha. Save 2-3 tbsp to coat the baked tofu. Loosen the rest of the sauce up with a few tablespoons of water if it's too thick for dipping.

Step 4

Heat up the oven to 175º C / 350º F. Line a baking tray with a piece of baking parchment.

Step 5

Cut pressed tofu into 32 long strips. I cut each 200 g into 8 strips and then cut each strip in half.

Step 6

Put tofu into a shallow dish and sprinkle with tamari or soy sauce on both sides. Let them sit in the seasoning until the oven is ready.

Step 7

Place tofu on the prepared baking tray. Bake in the middle of the oven for 30 mins, turning tofu sticks half way through.

Step 8

Once the baked tofu cools off, coat it in 2-3 tbsp of the peanut sauce.

Step 9

Dampen a clean kitchen towel and put on a clean surface. Prepare rice wrappers, one at a time, according to instructions on the packet. Put rehydrated rice wrapper on the damp towel.

Step 10

Start filling the wrapper, but make sure you do not overfill. I put two mint leaves at the bottom, followed by a small clump of noodles, followed by vegetables and two sticks of tofu. I finished with some coriander, two slices of chilli, a few slices of spring onion and a sprinkle of smashed peanuts.

Step 11

Once you finish with the filling, start rolling each like a burrito. Fold sides over and start rolling from the bottom making sure you hold the filling tightly with your other hand. It takes a few goes to get the knack of it.

Step 12

Repeat steps 4 and 5 until you've run out of your filling or / and wrappers.

Step 13

Cut rolls in half and enjoy them fresh, dipped in the prepared sauce.