INGREDIENTS

450g firm tofu

3-4cm ginger, finely grated

1 clove garlic, finely chopped

1/3 cup tamari

2 tbsp sesame oil

2 tbsp raw honey

1/3 cup warm water

Extra virgin olive oil for frying

For the rolls

250g packet of rice paper

40 fresh mint leaves

1/4 purple cabbage, finely sliced

50g snow peas, cut julienne

1 bunch asparagus, blanched and cut in half

5 qukes, cut into quarters

2 avocados, finely sliced

4 Nori sheets

METHOD

Cut tofu into even strips. Mix together ginger, garlic, tamari, sesame oil, honey and warm water. Pour mixture over tofu and coat well. Place in the fridge to marinate overnight, or for a minimum of 30 minutes to allow tofu to soak up as much flavour as possible.

To cook the tofu, place a large frypan over medium-high heat. Heat a small amount of extra virgin olive oil. Fry pieces of tofu on each side until golden brown. Set aside.

To make the rice paper rolls, soak rice paper sheet in water as per packet instructions. Transfer onto a clean, damp tea towel.

Place mint leaves down, followed by tofu and neatly layer remaining vegetables. Roll bottom edge up and over filling, fold in each side and roll tight. Cut nori sheets into 4 strips using kitchen scissors. Roll each rice paper roll in a piece of nori. Cut rolls diagonally in half when ready to serve and arrange on a serving platter. Serve with your preferred dipping sauce.