It doesn’t get much fresher than these flavour-packed tofu spring rolls! Paired with our punchy & zingy nuoc cham inspired chilli dipping sauce for a delicious hint of heat.
Sticky Turmeric Tofu Spring Rolls with Nuoc Cham
Ingredients
Tofu
- 300 g firm tofu cut into 8 slices
- ½ tsp ground turmeric
- 1 Tbsp maple syrup
- 2 tsp sriracha
- 1 tsp vinegar
- 2 tsp sesame oil
Dipping Sauce
- 1 clove garlic minced
- 1 red chilli thinly sliced
- 1 lime juiced
- 2-3 tsp fish sauce to taste
- 2 tsp maple syrup
Spring Rolls
- 100 g mung bean vermicelli noodles
- 4 radishes thinly sliced into rounds
- ½ telegraph cucumber cut into batons
- 1 baby cos leaves separated
- 1 bunch each of fresh mint & coriander leaves picked
- 8 rice paper wraps
Instructions
- Prep tofuSlice tofu into about 8 slices. Place onto a plate, season with salt and sprinkle over turmeric. Gently toss to coat in the turmeric. Set aside. In a small bowl, combine first measure of maple syrup, sriracha and vinegar together with a pinch of salt. Set aside.
- Prep dipping sauceMince garlic and thinly slice chilli. Combine all dipping sauce ingredients together in a small bowl. Season to taste with fish sauce. If your lime isn't very juicy, add a teaspoon of rice wine vinegar. Set aside to serve.
- Prep spring rollsBring a full kettle to the boil. Add vermicelli to a medium heat-proof bowl and cover with boiling water. Stir to separate strands, then leave to soak for 5 minutes, until tender. Drain and rinse with warm water. Return to bowl and season lightly with salt. Thinly slice radish, cut cucumber into batons, separate cos leaves and pick herbs. Set aside.
- Cook tofuHeat sesame oil in a large, non-stick fry-pan on medium-high heat. Cook tofu for 2-3 minutes each side, until golden. Add sriracha maple mixture to pan and turn pieces of tofu to coat in sauce. Cook for a further 30 seconds, until sauce is sticky. Remove pan from heat.
- Assemble spring rollsFill a large bowl with warm tap water. Working one at a time, submerge a rice paper wrap in water and leave to soak for about 1 minute. Remove rice paper from water and gently lay on a chopping board, unfolding any wrinkles. Dab lightly with a tea towel to remove any excess water. Layer lettuce, a small handful of vermicelli, cucumber, radish and a piece of tofu in the centre of the rice paper. Sprinkle over a few mint and coriander leaves. Fold the bottom end of the rice paper up and over the fillings, then tightly roll it up in the opposite direction, folding the top half over just before you finish the roll. Repeat with remaining rice paper wraps and fillings.
- Serve Rice paper rolls with dipping sauce.
