Salad wraps with pumpkin, tofu, peanuts and basil

Name: Salad wraps with pumpkin, tofu, peanuts and basil
Ingredients: salt; 100 ml/3½ fl oz/scant ½ cup hoisin sauce; 20 dried rice wrappers; about 30 ml/2 tbsp groundnut (peanut) or sesame oil; 2 garlic cloves, finely chopped; 4 shallots, halved and sliced; 175 g/6 oz firm tofu, drained; about 30 ml/2 tbsp groundnut (peanut) or sesame oil; 3–4 green Thai chillies, seeded and finely sliced; 15 ml/1 tbsp light soy sauce; 1 carrot, cut into strips; 350 g/12 oz pumpkin flesh, cut into strips; 16 black olives, stoned and halved; 115 g/4 oz/⅔ cup roasted peanuts, chopped; 1 bunch fresh basil, stalks removed; 1 small, crispy lettuce, torn into strips

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This is a fun ‘do-it-yourself’ dish that is perfect for an informal supper party with friends or family lunch. You place all the ingredients on the table with the rice wrappers for everyone to assemble their own wraps according to their own tastes.

Ingredients

about 30 ml/2 tbsp groundnut (peanut) or sesame oil
175 g</

Lunch
Supper
Vegan

Method

Heat a heavy pan and smear with a little oil. Place the block of tofu in the pan and sear on both sides. Transfer to a plate and cut into thin strips.
Heat 30 ml/2 tbsp oi

Ingredients

Method

Photos