- Prep Time: 20 mins
- bake Time: 10 mins
- Total Time: 1 hr
Ingredients
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Ingredients for the rolls:
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1 packet rice paper
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1 large ripe peach, sliced
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1 bunch basil
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16 oz package of firm tofu
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Anthony’s Goods Unhulled White Sesame Seeds, for topping
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¼ cup low sodium soy sauce
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2 tbsp honey
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1 tbsp Anthony’s Goods Cornstarch
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1 tbsp ginger paste
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1 clove garlic, pressed
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2 tbsp water
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1 tbsp sesame oil (for greasing the pan)
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Ingredients for the peanut dipping sauce:
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3 tbsp chunky peanut butter
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1 ½ tbsp honey
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1 tbsp lime juice
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1 tbsp low sodium soy sauce
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½ tbsp ginger paste
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1 ½ tbsp Anthony’s Goods Coconut Milk Powder, dissolved in 3 tbsp warm water
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Salt, to taste
Instructions
Spring rolls get a summer makeover with these peach and basil filled tofu rolls.1. Press the firm tofu for 30 minutes, until the excess water has drained. Slice into strips and set aside.
2. In a small bowl, whisk together the soy sauce, honey, cornstarch, ginger paste, pressed garlic and water until smooth.
3. In a large pan, heat the sesame oil and fry the tofu until browned on all sides. Then, pour in the prepared sauce and let it thicken. Remove from the heat and set aside.
4. Meanwhile, in another small bowl, whisk together all the dipping sauce ingredients.
5. Dip the rice paper completely in water, then place it onto a working surface and layer in a few slices of tofu, peach and a few basil leaves. Wrap into a roll and repeat with the remaining sheets of rice paper until the fillings run out.
6. Serve alongside the dipping sauce.
