Vegan summer rolls with hoisin tofu

Step 1

Place all the sauce ingredients in a medium sized bowl.

Step 2

If needed, dilute with a splash of water until the mixture resembles ketchup in consistency.

Step 3

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

Step 4

Heat up the oven to 180° C / 350° F. Line a baking tray with a piece of baking parchment.

Step 5

Put tofu sticks into a shallow dish (I used a large Pyrex) and coat in approx. 2 tbsp of the marinade you prepared earlier. Let them sit in the marinade until the oven is ready.

Step 6

Place marinated tofu on the prepared baking tray. Bake in the middle of the oven for 20-25 mins, turning the tofu sticks halfway through.

Step 7

Dampen a clean kitchen towel and put on a clean surface. Prepare the rice wrappers, one at a time, according to the instructions on the packet (see NOTES). Put the re-hydrated rice wrapper on the damp towel.

Step 8

Start filling the wrapper, but make sure you do not overfill. I put a small clump of noodles first, followed by red cabbage, cucumber and two sticks of tofu. I finished with some fresh coriander, a few slices of spring onion and a sprinkle of smashed peanuts (or other nuts).

Step 9

Once you finish with the filling, start rolling each like a burrito. Fold the 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 10

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

Step 11

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