|► Makes 2 to 3 Snack Portions (5 Rolls)
|FOR THE ROLLS
5½oz (150g) tofu
1 heaped tbsp red Thai curry paste 1 tbsp orange juice
about 2 tbsp olive oil sea salt
freshly ground black pepper
1¾oz (50g) green tea soba noodles (or regular soba noodles)
small bunch of cilantro
5 spring roll wrappers, each 8½in (22cm) in diameter
FOR THE DIP
2 level tbsp crunchy peanut butter
1 tbsp soy sauce
1½ tbsp sesame oil
1 tsp agave syrup
1 tsp sesame seeds
1 tsp cilantro leaves
|Drain the tofu and dry it thoroughly using paper towels. Cut into sticks and lay in a flat dish. Stir together the curry paste and orange juice in a small bowl. Pour evenly over the tofu sticks, cover, and leave to marinate in the fridge for 12 hours. Let the tofu drain thoroughly. Heat the oil in a pan and brown the sticks on all sides over high heat. Drain on some paper towels and season well with salt and pepper. Leave to cool.
In the meantime, boil the soba noodles for 6 minutes in salted water, or according to the package instructions, then drain in a strainer and plunge into cold water to stop the cooking. Drain again. Peel the cucumber and carrot and slice into fine sticks. Pick the leaves from the cilantro.
In a flat dish, leave 1 spring roll wrapper to soak for 1–2 minutes in very warm water. Carefully spread this out on a clean work surface. Spread one-fifth of the vegetables centrally across the sheet, top this with one-fifth of the soba noodles and finally one-fifth of the tofu sticks and some cilantro leaves. Fold the
left and right edges of the rice paper over the ends of the filling. Pull the lower edge upward and roll the package up from the bottom. Do the same for the 4 other sheets and the remaining filling ingredients.
To make the dip, whisk together the peanut butter, soy sauce, oil, and agave syrup. Toast the sesame seeds in a dry pan, crush slightly using a mortar and pestle, and stir most of them into the dip. Garnish with the remaining sesame seeds and cilantro leaves. Pack up the rolls and dip separately to take with you.