Makes 8-10 rolls
For the tofu:
250g firm tofu
2 tbsp. tamari
2 tbsp. rice vinegar
For the sauce:
3 heaped tbsp. RAW Organic Almond Butter
10ml lime juice
½ tbsp. RAW Organic Acacia Flower honey
1 tbsp. tamari
½ tsp. fresh chilli, minced or pinch of chilli flakes (optional)
½ tsp. fresh ginger, minced or ½ tsp garlic powder
A few drops sesame oil
For the rest:
8-10 rice paper wrappers
1 red pepper, cut into thin strips
½ cucumber, cut into thin strips
1 carrot, cut into thin strips
4 tbsp. RAW Organic sauerkraut
Handful spring onions, sliced thinly
Large handful of fresh Thai basil, or regular basil
Large handful of fresh mint leaves
Drain the water from the tofu, then, using paper towels or a cheesecloth, squeeze out as much of the excess water as possible. This may take a few times and quite a bit of kitchen roll. It also helps to slice the block in half horizontally and then squeeze the two halves separately to get more moisture out.
Cut the tofu into bite sized batons and place in a mixing bowl. Add the tamari and rice vinegar and leave to absorb the flavours for minimum an hour, or overnight in the fridge.
Whisk together all of the ingredients for the sauce. Taste for salt and sweetness, adjusting if necessary and set aside. If it is too thick add a touch more sesame oil or water, if it is too thin, add more almond butter.
Have all of your filling ingredients (tofu, chopped vegetables, sauerkraut and herbs) around you before you start to arrange the rolls.
Pour warm water into a wide bowl or baking dish (it needs to be able to fit the size of your rice paper wrappers easily). Place one wrapper into the warm water and leave for 10-20 seconds until soft and pliable but not too floppy. Carefully lie the wrapper onto a flat work surface and wait for about a minute.
Arrange your fillings horizontally in the middle of the wrapper. Take the side closest to you, pull it away from the work surface and fold it over the toppings. Fold the side flaps inwards, as if you were rolling a burrito, then continue rolling the entire thing up, tucking everything in as tightly as possible without being too aggressive (the wrappers are very delicate).
Cover rolls with a damp piece of kitchen towel to keep them from drying up as you do the rest.
Serve with the dipping sauce.