Handful of tofu puffs (halved) or 100g firm tofu - cubed
1 courgette, spiralised into courgetti or sliced into long julienne
6-7 holy basil or basil leaves (optional)
Add the mushrooms to a heated large wide deep frying pan. Once they have released all their moisture and heated through, tip the pan slightly and add the oil in the dip. Add the whole spices and aromatics from the sachet and fry for a few seconds.
Stir through the mushrooms to coat and fry until browned. Add the soya sauce and coat well.
Stir in the green base sauce and coconut sauce, along with 50ml water, and bring to a boil. Add the tofu, courgettes and herbs and - once simmering - cook for 2-3 minutes.
Serve with white rice.
*You can mix this up by changing the vegetables or adding some chicken instead of the tofu.
Asian Summer Rolls with Mango Chutni Dipping Sauce
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