Taste_com.au-January-February_2017

January/February 2017taste magazine 35

cook it now!

12round22cmricepaperwrappers
2 avocados, thinly sliced
24 fresh coriander sprigs
24 large fresh mint leaves
300gredcabbage,finelyshredded
2largecarrots,cutintomatchsticks
2 Lebanese cucumbers, deseeded,
cut into matchsticks
100g bean sprouts, trimmed
3 green shallots, thinly sliced
diagonally
tofu peanut sauce
150g silken tofu
70g (^1 ⁄ 4 cup) natural smooth
peanut butter

2 tbs rice wine vinegar

1 tbs Hikari Shiro Miso Paste

3 tsp honey

3 tsp finely grated

fresh ginger

2tsptamari

1smallgarlicclove,

crushed

1 For the tofu sauce, place all

theingredientsinablenderand

blenduntilsmooth.Setaside.

2 Dip1ricepaperwrapperincold

water for 10-20 seconds or until

starting to soften. Drain on a clean

tea towel. Place on a

work surface. Top

with 2 avocado slices,

2 coriander sprigs,

2mintleaves,alittle

cabbage, carrot,

cucumber, bean

sprouts and shallot.

Foldinendsandrollup

firmly to enclose. Repeat with

with tofu sauce on the side.

(6g saturated fat)• 41g carb

rainbow rice paper rolls with tofu peanut dipping sauce
serves 4 | prep & cooking45 mins

useitup!

Throw any leftover

silken tofuinto

a fruit smoothie

for a protein boost,

add to a vegan

mousse or scramble

with onion and

curry powder for

an easy dinner.

n

c k

ve

secret

ingredient

Shiro(white) miso

pasteadds an umami

flavour that works well

with the honey and

ginger.

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