Rice Paper Rolls with Spicy Tofu, Seaweed and Vietnamese Coleslaw

Servings: 1

– 16 organic rice paper sheets

– 1 sheet toasted nori, cut/torn into 5cm x 10cm pieces

– Tofu (or 200g white fish)

– 1 small block of firm tofu, cut into 8 x 1 cm thick pieces

– 2 tbsp tamari

– 1 tbsp ginger, grated

– 2 drop sesame oil, toasted

– 1/2 tsp chilli, ground (optional)

– Water to marinate

– 1 cup red cabbage, finely sliced

– 1 carrot, grated

– 1 small cucumber, half moons

– 1 small capsicum, sliced finely

– 1 small red onion, finely sliced

– 2 spring onions, finely sliced on diagonal

– Small handful each of coriander leaves, Vietnamese mint, mint and Thai basil

– 2 tbsp toasted peanuts, crushed/chopped slightly

– 1 tbsp fish sauce

– 1 lime juice, juice and zest grated

– 1 tbsp coconut palm sugar, or rapadura

– 1 tsp fresh ginger, grated

– 1 clove garlic, grated

– 3 drops toasted sesame oil

Rice Paper Rolls

In a bowl big enough to hold the width of the tofu, mix together the tamari, ginger, oil and chili.
Add the tofu slices in then a flip them to make sure they’re covered in the marinate. Add enough clean water to cover the tofu then mix again. Set aside whilst you prepare the coleslaw.
To cook it – drain the tofu (keep the marinade), and panfry over a medium heat until golden on all sides.

Method for the Coleslaw

In a large bowl, toss everything together, then dress with a tbsp or 2 of the dressing. Taste and adjust to your liking.
Store leftover dressing in a bottle in the fridge.

Method for the Dressing (Nuoc cham)

In a small bowl whisk together all the ingredients. Taste, and adjust as you like.

To assemble

Quickly wet each rice paper sheet, entirely, and then lay each piece on the bench.
Lay down the nori sheet first, to keep the rice paper from tearing.
Next add 2 big tbsp coleslaw in the middle of each piece, then lay a piece of tofu on top.
With firm hands roll each one up, tucking in the ends. Serve with leftover nuoc cham as a dipping sauce.