Peel and grate the carrot and beetroot and place in a salad press or large bowl.
Add the lemon juice and salt (or ume plum seasoning) and mix well.
Close the salad press or, if using a bowl, place a plate over the salad with a weight on top. Set aside for 1 hour.
Drain the tofu and press dry using a clean cloth or kitchen roll. Cut into 1cm slices.
Place the tofu into a dish and marinate in the soy sauce and ginger juice for 1 hour.
Slice the celery and spring onions into thin strips and prepare the other salad ingredients.
Heat the sesame oil gently, taking care not to overheat, and fry the tofu until golden on both sides. Allow to cool and slice into matchsticks.
Drain and discard the liquid from the pressed salad and mix lightly with a fork.
Hydrate the rice wraps individually in a little water, as instructed on the packet.
Assemble each wrap individually with a little of each ingredient, and roll as instructed on the packet. Slice into wedges as required.
Mix the tahini, soya sauce and vinegar in a small bowl. Gently add warm water until the desired dipping consistency is achieved. Adjust seasoning to taste and serve.
Ingredients
Directions
Peel and grate the carrot and beetroot and place in a salad press or large bowl.
Add the lemon juice and salt (or ume plum seasoning) and mix well.
Close the salad press or, if using a bowl, place a plate over the salad with a weight on top. Set aside for 1 hour.
Drain the tofu and press dry using a clean cloth or kitchen roll. Cut into 1cm slices.
Place the tofu into a dish and marinate in the soy sauce and ginger juice for 1 hour.
Slice the celery and spring onions into thin strips and prepare the other salad ingredients.
Heat the sesame oil gently, taking care not to overheat, and fry the tofu until golden on both sides. Allow to cool and slice into matchsticks.
Drain and discard the liquid from the pressed salad and mix lightly with a fork.
Hydrate the rice wraps individually in a little water, as instructed on the packet.
Assemble each wrap individually with a little of each ingredient, and roll as instructed on the packet. Slice into wedges as required.
Mix the tahini, soya sauce and vinegar in a small bowl. Gently add warm water until the desired dipping consistency is achieved. Adjust seasoning to taste and serve.