Parsley (or coriander)
1 Bell pepper
1 Big carrot
200 g natural tofu
1 tsp sesame oil
1 tsp rice syrup
1 tsp rice vinegar
1 tbsp soy sauce
1/2 tsp chili powder
Satay Peanut Sauce:
2 tsp peanut butter
Juice of 1/2 lime
1/2 tsp chili powder or sambal oelek
1-2 tbsp soy sauce
1/2 tsp mashed garlic or garlic powder
1/2 tbsp mashed ginger (optional but recommended
Press the tofu to drain it and cut it in thin strips.
Mix all the ingredients for the sauce and add the tofu. Let it marinate. Preheat oven at 200°C. Bake it for 10 minutes, then turn pieces over and bake for 5 minutes more.
Grate the carrots, cut the cucumber and red pepper into thin strips.
Dip the rice paper in warm water for 20s and place it on a flat surface, like a cutting board. Place the ingredients towards the bottom of the paper leaving room to fold on the edge and on the sides. Fold uncovered sides inward and tightly roll the rice paper. Repeat until you finish all the ingredients.
Satay Peanut Sauce
Mix all ingredients and use the warm water to get the desired consistency. Adjust spices if needed.