Grilled tofu and tangerine rolls with spicy peanut sauce recipe
A delicious, light meal or starter for when you have friends over. It is crunchy and refreshing but deeply satisfying with the slick of the flavourful peanut sauce. If you don’t like fruit or citrus flavours with your savoury food, you can leave the tangerine out. Makes 8 rolls.
Anjum recommends that you use her Spice Tailor Peanut and Tamarind Chutni for this recipe.
Ingredients
- 8 rice paper rolls
- 1 large carrot, peeled and grated coarsely
- 10 cm segment of cucumber, sliced and cut into thin matchsticks
- 1 handful fresh mint leaves, larger ones torn
- 250 g firm tofu
- 3 tbsp dark soy sauce
- 1 large spring onion, cut into 7.5cm lengths and finely sliced lengthways
- 2 tangerines, peeled and segments opened
- 8 rice paper rolls
- 1 large carrot, peeled and grated coarsely
- 10 cm segment of cucumber, sliced and cut into thin matchsticks
- 1 handful fresh mint leaves, larger ones torn
- 8.8 oz firm tofu
- 3 tbsp dark soy sauce
- 1 large spring onion, cut into 7.5cm lengths and finely sliced lengthways
- 2 tangerines, peeled and segments opened
- 8 rice paper rolls
- 1 large carrot, peeled and grated coarsely
- 10 cm segment of cucumber, sliced and cut into thin matchsticks
- 1 handful fresh mint leaves, larger ones torn
- 8.8 oz firm tofu
- 3 tbsp dark soy sauce
- 1 large spring onion, cut into 7.5cm lengths and finely sliced lengthways
- 2 tangerines, peeled and segments opened
- 5 tbsp peanut and tamarind chutney
- 1.5 tsp dark soy sauce
- 1.5 tsp lemon or lime juice
- 30 g creamed coconut
- 5 tbsp peanut and tamarind chutney
- 1.5 tsp dark soy sauce
- 1.5 tsp lemon or lime juice
- 1.1 oz creamed coconut
- 5 tbsp peanut and tamarind chutney
- 1.5 tsp dark soy sauce
- 1.5 tsp lemon or lime juice
- 1.1 oz creamed coconut
Details
- Cuisine: Asian
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Heat a non-stick griddle pan. Cut the tofu into ¾” deep, 1” wide rectangles. Pat well with several layers of kitchen roll to take out some of their moisture. I need to oil my griddle pan a little to prevent the tofu sticking (my non-stick coating has completely gone). Place the tofu on the griddle pan and cook until the underside has lovely brown bars on them. Turn and repeat with this side.
- Meanwhile, make the dipping sauce. Stir together all the ingredients, adjusting consistency, I like it creamy but not thick. Taste and adjust, lemon juice or coconut to taste.
- Once the tofu is done, place straight into the soya sauce (you are not seasoning with anything else so you can allow them to soak in a little).
- Place your rice rolls, two at a time in a deep plate of water until just soft. Place them flat on some kitchen roll to dry slightly and place on your work surface. Place 6-7 cucumber shreds in a line in the centre of each, leaving a 1” border at the top and bottom.
- Follow with some spring onion and 1 tbs. or so of carrot, then 2-3 mint leaves, 1-2 tangerine pieces and finally the tofu.
- Fold in the top and bottom and then one side and roll, keeping it tight, the whole thing so that it is like a spring roll. Cover with some damp kitchen roll as you finish the rest. Serve as they are or halved with the dipping sauce.
Recipes by Anjum Anand and Photos ©Lisa Linder
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