Tofu Rice Paper Rolls w/ Kimchi Slaw

Rice paper rolls are my favourite meal to share. Every time we move into a new place, we eat rice paper rolls on the floor to make the space feel like home. They’re so quick and easy, but also big on taste and highly entertaining.

A word of caution: It’s almost impossible to eat them politely and the rolling process may cause some competitive behaviour amongst friends.

1 packet rice papers
1 packet brown rice noodles
250ml good-quality satay sauce (I use ‘Ayam’)
2 tablespoons sweet soy sauce
300g firm tofu, cut into 2cm thick slices (non-GMO, certified organic)
Coconut oil

Kimchi Slaw:
¼ Chinese cabbage, shredded
½ red onion, sliced
1 cucumber, cut lengthways, de-seeded and sliced
1 bunch coriander
2 teaspoons sesame oil
Juice of 1 lemon

Vietnamese Dressing:
100ml fish Sauce
100ml lime juice
2 teaspoons rice vinegar
1 tablespoon brown sugar
1-2 chillies

• Put the kettle on
• Marinate tofu slices in sweet soy sauce
• Make the dressing
• Cook the brown rice noodles to packet instructions
• Warm the satay sauce in a small pot on the stove
• Mix kimchi slaw ingredients together in a bowl
• Cook the tofu slices in a little coconut oil until crispy.
• Fill a large pan or bowl with boiling water from the kettle (to soften rice papers)
• Arrange everything on the table and get your hands dirty!