Vegan | Vegetarian

Rice paper

Tofu

1 tsp cornflour

Parsley

Cucumber

Peppers

Red cabbage

Carrots

Peanut sauce:

70 g peanut butter

2 tbsp rice syrup

1 tbsp sesame oil

2 tbsp soy sauce

2 cloves garlic (chopped)

1 piece ginger (chopped)

1 tsp Sriracha

50 ml water

1 tsp cornflour

Tofu:

1. Cut the tofu into strips and coat with cornflour.

2. Place in preheated oven at 200 degrees for 10 minutes.

Peanut sauce:

1. Put peanut butter, rice syrup, sesame oil, soy sauce, garlic, ginger, sriracha, a little water and cornflour into a blender and puree.

Fold:

1. Dip rice paper in water for 10 seconds.

2. Arrange parsley, cucumber, peppers, red cabbage, carrots and the tofu in the centre.

3. Fold in the sides and roll up.

Energy 40 kcal | Protein 2 g | Carbohydrates 4 g | Fibre 0 g | Fat 1 g