Cooking time: 30 minutes
Serves: 2 people
Ingredients
- Evergreen Hard Tofu 650g
- Lettuce (for wrapping)
- Coriander (one bunch for wrapping and garnish)
- ¼ cup Ayam soy sauce
- 3 tbsp dark brown sugar
- 2 tbsp rice vinegar unseasoned
- 3cm piece of ginger, minced
- 2 cloves of garlic minced
- 1 tbsp vegetable oil or coconut oil
- 1 tsp Ayam fish sauce
- 6-8 sheets of spring roll pastry
- 1 tbsp vegetable oil
- Vegetable oil spray
For the sauce
- ¼ cup soy sauce
- Sliced one birds eye chili
Method
- Remove the moisture out of the tofu using a paper towel and place a heavy object on top for a approx. 10 min.
- Mince up the garlic and ginger
- In a bowl mix the sugar, soy sauce, rice wine vinegar, fish sauce garlic and ginger, give it a good whirl.
- Break up the tofu with your fingers till we get mince meat sized pieces.
- Fire up the pan and add 1 tbsp of vegetable and crank it on high heat.
- Drop in the tofu and sear it for approx. a minute and then turn down the heat to low/medium.
- Add in the sauce and cook till the moisture is gone.
- Take off heat and let it cool down.
- Lay out the spring roll pastry and add approx. 2-3 tbsp of our tofu in the centre, fold up and roll into spring rolls.
- Pop in air fryer and spray with oil. 180 degrees for 10-12 minutes or till pastry is golden brown.
- Serve with lettuce, coriander, Vietnamese mint and a simple soy and fresh chili sauce. Roll up the spring roll the traditional Vietnamese way and enjoy.