serves
4
prep time
30 minutes
protein
46g
fat
24g
carbs
43g
calories
605
| 450g | Firm Tofu |
| 14 x | Rice Paper Wraps |
| 100g | Wokka pre-cooked Whole Grain Noodles |
| 4 x | Qukes, sliced |
| 2 cups | Slaw |
| Satay | |
|---|---|
| 1/2 cup | Macro Mike Powdered Peanut Butter |
| 165ml | Lite Coconut Milk |
| 1 tbsp | Soy Sauce, Salt Reduced |
| 1 | Garlic Clove, minced |
| 1 tsp | Oriental Seasoning |
| 2 tsp | Sriracha |
| Squeeze of lime + extra wedges to serve | |
-
For the satay, add PB powder to a mixing bowl. Slowly whisk in coconut milk while dissolving the lumps. Add remaining satay ingredients, adjust with salt to taste, set aside.
-
Cut tofu into 1cm slices and place on paper towel. Pat dry on all sides.
-
Spray a non-stick pan with oil and heat on medium. Fry tofu with salt until golden brown on all sides, around 5 minutes in total.
-
Pour in half the peanut sauce and stir until bubbling, then turn off the heat and allow to cool.
-
Set up the kitchen bench with filling ingredients and a bowl of warm water. Dip rice paper wrap into the bowl of water, then place onto a clean tea towel.
- Place fillings onto one side, fold wrap over the filling and roll half way down the wrap, then fold in the sides and roll tightly to seal.
-
Choc Hazelnut
