Tofu and Veggie Salad Rolls with Warm Peanut Sauce
What a lovely starter to any meal. I call it: "condensed salad"; it is easy to bite into, and you don't feel guilty after eating it.
Oh, and also, it looks so nice when you cut it diagonally--so professional and inviting.
It is so tasty, especially with my low-calorie version of the peanut sauce. I use coconut water instead of coconut milk, and I use organic peanut butter that contains only peanuts and salt, so it creates a much lighter and healthier sauce. The sauce is a great add-on protein to any salad, and great as a dip or as a sauce for so many dishes.
1 package of organic sprouted extra firm tofu 7.5oz/218g cut into stripes
1 package of organic cha soba Japanese green tea noodles 7oz/200g
3 long carrots cut into strips
1 package of clover sprouts 4oz/113g
1 package of thinley shredded green or red cabbage 10oz/283g
About 9 Vietnamese rice papers 31cm diameter
1/2 cup organic peanut butter
1/8 cup sweet chili sauce
1 cup coconut water
Prepare a large bowl with warm water to soak the rice paper.
Line all of the ingredients in a line at your working station and start assembling.
Dip the rice paper one at a time in the warm water, then place it on a large cutting board, start by layering the noodles, (take a bunch with your hands) then on top place 3-4 pieces tofu, 4 strips of carrots, and a small handful of cabbage and sprouts.
Fold the bottom edge of the rice paper to the center, and then fold in the sides, and roll tight. Cut diagonally just before serving.
For the sauce:
In a saucepan on medium heat, add all ingredients, mix with a whisk until completely blended.
Serve immediately, or keep in an air tight container for the next day.