Tofu and cabbage rice paper rolls with peanut molasses sauce

I think it's best to get something out of the way without delay: these rice paper rolls are messy. Really messy.

See?

Yes, I know. But now that we've all shared a laugh, I can move on to the benefits of these rolls. They might look a bit lumpy and misshapen, but they taste really good! Peanut butter and molasses are a well matched duo, and the crunchy cabbage is beautifully offset by the tender tofu and outer rice paper wrapping.

If you cut your cabbage more finely than I did, you may even manage to make your rolls taste really good and look smooth and sophisticated.

Unlike my usual rice paper roll combination, these have just two core fillings: tofu and cabbage. If this sounds boring, rest assured that the peanut molasses sauce makes up for it. However, it does give a different experience to the Vietnamese-style rolls that are packed with vermicelli noodles, grated carrot and mint. I've decided that I like both types equally, but in different ways.

I made these as a way to use up cabbage, and they certainly do a great job of that. They are also flavour-packed, light yet satisfying, and a great reason for sweet chilli sauce.

Tofu and cabbage rice paper rolls with peanut molasses sauce

Vegan

Makes 12 rice paper rolls

Print recipe

Ingredients

1 1/2 tbsp peanut butter

1/2 tbsp molasses

1 tsp mirin or rice vinegar

2 tbsp soy sauce

2 tbsp water

350g block firm tofu, pressed and sliced

1/3 head cabbage, shredded (finely shredded is recommended!)

12 rice paper wrappers

Method

Combine the peanut butter, molasses, mirin/rice vinegar, soy sauce and water in a shallow dish. Whisk to combine. Add the sliced tofu strips and allow to marinate for at least 30 minutes.

Reserve the leftover marinade and then lightly grill or stir fry the tofu strips for several minutes on either side, until just golden. Set aside to cool. Add the leftover marinade to the shredded cabbage.

Add warm water to a shallow bowl and line up the rice paper sheets, cabbage, cooled tofu strips, and a large plate or board. 

Place a sheet of rice paper in the warm water to soften, transfer to the plate/board, fill with cabbage and tofu, and roll up. Repeat.

Store in the fridge until needed and then serve with sweet chilli sauce.

These are messy to eat as well as to look at, but it is the sort of messiness that is thoroughly enjoyable. Embrace it!

Are you a neat and skilled roller / compiler / maker of food? I am neat in just about all areas of my life, but clearly this is not one of them...

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