Crispy Tofu Summer Rolls With Cashew Dipping Sauce Recipes

SUMMER ROLLS WITH BAKED TOFU AND SWEET-AND-SAVORY DIPPING SAUCE

Steps:

• Soak noodles in a medium bowl of boiling-hot water 10 minutes.
• Meanwhile, blanch carrot in boiling water until softened, about 45 seconds. Drain. Rinse under cold water to stop cooking, then transfer to a small bowl along with cucumber, jalapeño, vinegar, sugar, 1 tablespoon lime juice, and 1/4 teaspoon salt. Let stand 5 minutes. Reserve 2 tablespoons liquid and drain pickled vegetables.
• Drain noodles and rinse under cold water, then drain and pat dry. Toss noodles with remaining 3/4 teaspoon lime juice and snip with kitchen shears 5 or 6 times.
• Fill a shallow pan or pie plate with warm water. Soak 2 rice-paper rounds until they begin to soften, about 30 seconds, then let excess water drip off and stack soaked rounds on a work surface so that they overlap by all but 1 inch on either side. Put 2 pieces of romaine on bottom third of round. Top with one eighth of noodles (about 2 tablespoons), tofu (4 sticks), bean sprouts (about 2 tablespoons), herbs (3 tablespoons), and pickled vegetables (3 tablespoons). Roll up tightly around filling, folding in sides. Make 7 more rolls in same manner.
• Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid. Serve rolls with dipping sauce.

CRISPY TOFU SUMMER ROLLS WITH CASHEW DIPPING SAUCE

Steps:

• Heat 1 tbsp sesame oil in a large, non-stick frying pan over a medium heat. Pat the tofu dry, then fry for 5 mins until golden and crisp. Remove to a bowl and set aside.
• Tip the rice noodles into a deep heatproof bowl and cover with boiling water from the kettle. Leave to soak for 15 mins, then drain and rinse under cold running water to halt the cooking process. Whisk together the remaining sesame oil, the rice vinegar, brown sugar and fish sauce, then tip in the noodles and toss to coat.
• For the dipping sauce, combine the cashew butter, soy sauce, vinegar and garlic, then slowly whisk in 50ml boiling water from the kettle to loosen.
• To assemble the rolls, dip one of the rice paper wrappers into a bowl of hot water, swishing it around until the wrapper is soft, about 10-15 seconds. Transfer to a clean tea towel to drain. Transfer the wrapper to a board and arrange a few mint and coriander leaves along one edge, followed by some of the carrot and cucumber matchsticks, some fried tofu and a few of the dressed noodles. Lift the edge of the wrapper up and over the filling and, holding the filling in position with your fingers, start rolling up tightly. When you're about halfway, fold the ends of the wrapper to enclose the filling, then continue to roll to seal. Repeat with the remaining wrappers and filling.
• To serve, cut the rolls in half on the diagonal. Sprinkle the sesame seeds over the sauce and serve it alongside for dunking into.