Tofu & Herb Rice Paper Rolls — Goi Cuon Chay
Vietnamese chay rice paper rolls plump with caramel-glazed firm tofu, rice vermicelli, lettuce, perilla, and Vietnamese mint, served with a creamy hoisin-peanut dipping sauce and a side of vegetarian nuoc cham with crushed peanuts.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 4 red chillies into rings, mince 4 garlic cloves, cube 120g pineapple. Pick perilla and mint leaves, tear 80g butter lettuce into bite-sized pieces, trim 16g garlic chives into 8cm lengths. Crush 20g roasted peanuts coarsely.
Build 1
Toss 400g tofu batons with 1/4 cup soy sauce, brown sugar, white pepper, and mushroom seasoning. Let sit 5 minutes until evenly coated and glistening.
Fry
Heat 1/4 cup oil in a large skillet over medium-high 90 seconds until shimmering. Lay tofu in a single layer (work in batches if needed), cook 2 minutes per side until deep golden brown and edges crackle.
Boil
Bring salted water to a rolling boil, drop 240g vermicelli in, cook 4 minutes until just tender. Drain, rinse cold, shake into clean strands. While vermicelli cooks, whisk peanut butter, hoisin, tamarind, sugar, hot water, and half the chilli over low heat 4 minutes until creamy and glossy.
Build 2
Whisk pineapple, 60ml soy sauce, lime juice, garlic, and remaining chilli off the heat 1 minute until pale amber. Set both dipping sauces alongside each other.
Wrap and plate
Dip each rice paper in warm water 5 seconds until pliable. Lay flat, layer lettuce, vermicelli, herbs, garlic chive, and 2 tofu batons, roll snugly. Arrange seam-side down on plates with both warm dipping sauces.
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