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Rainbow Sticky Tofu Summer Rolls

Bento lunch box recipe. Deliciously moreish Tofu spring rolls with a rainbow of colours from orange peppers, cucumber and the creamy satay sauce. Try yellow or red peppers to change it up!  We’re serving it in our fave bento box. Vegan, gluten-free, dairy-free and packed with 6 different wholefoods!

Collab with nourishing.amy

  • Prep: 25mins

  • Easy

  • Serves 2

  • Vegan

  • Dairy Free

  • Gluten Free

Ingredients

For the tofu:
200g tofu
Coconut oil
2 tbsp tamari soy sauce
1 tbsp maple syrup

For the rolls:
6 spring roll papers
1 orange pepper, thin strips
5cm cucumber, thin strips
1 bunch fresh coriander
1 bunch fresh mint
40g buckwheat noodles

Peanut Satay Sauce:
2 tbsp peanut butter
1 tbsp tamari soy sauce
1 tbsp lime juice
1 tbsp maple syrup
Splash coconut milk
Salt and black pepper

Method

  1. Cook the noodles and allow to cool.
  2. Prepare all the vegetables.
  3. Press and slice the tofu into thin strips. Heat a large frying pan with a little coconut oil and fry off the tofu strips on all sides until golden and crisp. Pour over the tamari soy sauce and syrup to coat. Cook for 1min or until the liquid has evaporated and the tofu is sticky.
  4. Fill a large shallow dish with hot water and have all the filling ingredients ready.
  5. Dip one summer roll sheet into the water for 10 seconds, remove and place on a clean surface.  Place some noodles, sticky tofu, chopped vegetables and fresh herbs in the centre and roll the bottom of the sheet up to cover the filling and fold the edges in to form a neat roll shape. Repeat with the rest of the wrappers.
  6. Prepare the peanut satay sauce by stirring together all the ingredients, seasoning to taste with salt and black pepper and adding a splash of coconut milk to thin.

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