Sort ingredients
alr1970
QR Code
Listen
Pdf
Slice the tofu into 1cm thick strips. Toss in soy sauce, then coat in cornflour. Heat the oil in a pan over medium heat and fry the tofu on each side until golden. Set aside to cool.
Place the noodles in a bowl, cover with boiling water and soak for 3 minutes, then drain. Separate the lettuce leaves. Finely shred the cabbage and carrot. Thinly slice the cucumber and mango. Pick the coriander leaves.
Mix the peanut butter, soy sauce, sweet chilli sauce, maple syrup, lime juice, water and chilli flakes in a small bowl until smooth.
Fill a wide bowl with warm water. Dip a rice paper wrapper in for 10 seconds until soft and pliable. Arrange five wrappers in a square, slightly overlapping. Add lettuce to the centre, then layer on tofu with a little vegan mayo, veg, mango, noodles and coriander.