Smoked Tofu and Mint Summer Rolls with Peanut Sauce
18 min 1 serving 473 kcal · 27.5 g proteinLevel: Intermediate
The nutritionist's note
471 kcal for 27 g of protein: 18 g from the smoked tofu, 5 g from the peanut butter. The tofu is browned dry, with no added fat. 4.5 mg of non-heme iron, with the lime and the raw vegetables as vitamin C sources. 0 µg of B12: no fortified ingredient here.
Ingredients
1 serving
- rice paper wrappers6 pieces · 45 g
- smoked tofu110 g
- peanut butter18 g
- carrot60 g
- cucumber60 g
- lettuce40 g
- fresh mint10 g
- soy sauce10 ml
- lime juice10 ml
Method
- 1
Cut the smoked tofu (110 g) into 1 cm batons and brown them for 5 minutes in a dry pan, then let them cool slightly.
- 2
Julienne the carrot (60 g) and cucumber (60 g) into 5 cm sticks, separate the lettuce leaves (40 g) and wash the mint (10 g).
- 3
Loosen the peanut butter (18 g) with the soy sauce (10 ml), lime juice (10 ml) and 2 spoonfuls of hot water, into a coating sauce.
- 4
Dip a rice paper wrapper (45 g for six) in warm water for 5 seconds, no more: it finishes softening on the worktop, and over-soaked it tears.
- 5
Lay it flat, arrange two mint leaves shiny-side down on the lower third, then the lettuce, the julienne and the tofu.
- 6
Fold the bottom edge over the filling, tighten, fold in both sides, then roll to the end.
- 7
Repeat for the other five rolls, keeping them under a damp cloth or they stick together.
- 8
Serve with the peanut sauce on the side.
Nutrition facts
per serving
| Energy | 473 kcal |
|---|---|
| Protein | 27.5 g |
| Carbohydrates | 48 g |
| Fat | 19 g |
| Fibre | 6.3 g |
| Iron | 4.2 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- peanuts
- soy
- gluten
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