Pad Thai summer rolls with tofu

Ingredients for 2 servings:

• 100 g rice noodles
• 100 g tofu, natural
• 4 sheets of rice paper
• 1 carrot(s)
• ½ bunch Thai basil
• ½ bunch coriander
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp tamarind paste
• 1 tsp Sriracha sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

An aromatic snack for in between

Pour hot water over the glass noodles, let stand for five minutes, and then drain. Cut the carrots into sticks. Cut the tofu into four long, narrow strips. Pick the leaves off the coriander and basil. Mix the sauce ingredients together. Heat a little oil in a pan and fry the tofu all over. Pour 1 tablespoon of the sauce over it and stir gently until the tofu is glazed all over. Remove from the pan and set aside. Add the noodles to the pan and mix with the remaining sauce. Set aside and let cool. Briefly dip a sheet of rice paper in water. Place it on a damp wooden board and arrange 1/4 of the carrots, noodles, and leaves, as well as a tofu strip in the lower third, and carefully roll up the rice paper. Do the same with the four remaining rice paper sheets. Serve with a peanut dip or sweet chili sauce.