Summer rolls with peanut dip

Tofu:

• 250 gr Tofu - solid
• 2 tsp starch
• 3 tsp garlic powder
• 1 tsp salt
• 1/2 tsp curcuma powder
• 1/4 tsp ginger powder
• Pinch of pepper
• 2 Tbsp olive oil

Summer rolls:

• 1 pack of chinese vermicelli (glass noodles)
• 1 pack of rice paper
• 2-3 carrots
• 1 avocado
• 1/2 cucumber
• Leaf spinach or any other lettuce
• ¼ red cabbage
• Basil (cilantro or fresh mint)
• Spring onions
• Sesame
• Optional ingredients such as mango or rice

Peanut dip:

• 2 Tbsp soy sauce
• 2 Tbsp peanut butter
• 4-5 Tbsp coconut milk
• Some fresh ginger
• 1 Tbsp lime juice
• 1 Tbsp maple sirup
• Salt and pepper to taste

Tofu:

1. Slice the tofu
2. Put the tofu in a bag with the remaining ingredients and shake well, so that the tofu is fully covered
3. Heat the olive oil in a pan and crispy roast the tofu (approx. 3-5 minutes from each side)

Peanut dip:

1. Grind some fresh ginger and mix well with all other ingredients

Summer rolls:

1. Slice all vegetables into fine stripes
2. Cook the chinese vermicelli according to the packet instructions
3. Soak the rice paper in water and place it on a moist paper towel
4. Place the desired filling on top and wrap them
5. Serve with peanut sauce or soy sauce