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1
Heat a non-stick griddle pan.
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2
Cut the tofu into 3/4 deep, 1 wide rectangles.
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3
Pat well with several layers of kitchen roll to take out some of their moisture.
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4
I need to oil my griddle pan a little to prevent the tofu sticking (my non-stick coating has completely gone).
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5
Place the tofu on the griddle pan and cook until the underside has lovely brown bars on them.
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6
Turn and repeat with this side.
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7
Meanwhile, make the dipping sauce.
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8
Stir together all the ingredients, adjusting consistency, I like it creamy but not thick.
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9
Taste and adjust, lemon juice or coconut to taste.
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10
Once the tofu is done, place straight into the soya sauce (you are not seasoning with anything else so you can allow them to soak in a little).
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11
Place your rice rolls, two at a time in a deep plate of water until just soft.
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12
Place them flat on some kitchen roll to dry slightly and place on your work surface.
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13
Place 6-7 cucumber shreds in a line in the centre of each, leaving a 1 border at the top and bottom.
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14
Follow with some spring onion and 1 tbs.
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15
or so of carrot, then 2-3 mint leaves, 1-2 tangerine pieces and finally the tofu.
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16
Fold in the top and bottom and then one side and roll, keeping it tight, the whole thing so that it is like a spring roll.
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17
Cover with some damp kitchen roll as you finish the rest.
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18
Serve as they are or halved with the dipping sauce.
