From Pork Belly Bánh Mìs to Green Papaya Salads, Vietnamese food is fast becoming one of the world’s most popular cuisines. And it’s no wonder. With philosophical principles of yin and yang balance, a fresh melody of herbs and unique array of ingredients– there’s quite a bit to love.
And there’s nothing we love more than rice paper rolls. Shut your eyes and take yourself to Nam with this delicious and nutritious coconut tofu variation of the dish.
Coconut Tofu Rice Paper rolls
110g (2/3 cup) unsalted roasted peanuts
1 tbs peanut oil
1 garlic clove, finely chopped
1 long fresh red chilli, halved, deseeded, finely chopped
Process the peanuts in a food processor until a coarse paste forms. Heat half the oil in a small saucepan over medium heat. Cook the garlic and chilli, stirring, for 1 minute or until aromatic. Add the peanut, water, coconut milk and hoisin sauce. Bring to the boil. Reduce heat to low. Cook, stirring, for 2 minutes or until the sauce thickens and is deep brown. Set aside to cool.
Heat the remaining oil in a medium frying pan. Cook the tofu, mushroom and carrot for 3 minutes or until soft. Stir in the soy sauce and sugar. Set aside to cool slightly.
Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain. Soak 1 rice-paper sheet in warm water for 30 seconds or until soft. Place on a clean work surface. Place 1 lettuce leaf in the centre of the rice-paper sheet. Top with a heaped tablespoon of the tofu mixture, one-eighth of the noodles and 2 mint leaves. Fold in the ends and roll up firmly to enclose the filling. Repeat with the remaining rice-paper sheets, lettuce, tofu mixture, noodles and mint to make 8 rice-paper rolls.
Transfer to a serving platter and sprinkle with the chopped peanut. Serve with the peanut sauce.