- 4 very heaping tablespoons Peanut butter
- 4 teaspoons Sambal
- 1 teaspoon Brown sugar
- 1 tablespoon Sweet soy sauce
- 300ml Coconut milk
- 1 block Tofu
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Sambal
- 20 square sheets Vegan puff pastry
- Unsweetened vegan milk or oil
Preheat the oven to 220°C/425°F and line a baking sheet with parchment paper.
Put a saucepan over low heat and add in the peanut butter and the sambal. Mix together. The peanut butter with melt which will make it easier to stir.
The tofu part 1
Once your tofu is pressed you're going to crumble it. I just use a fork which was very easy to do!
The tofu part 2
Heat up a bit of oil in a pan and add in the tofu. Sauté for about a minute, then add in the sambal and the onion and garlic powder. Stir it together and sauté for maybe 3 minutes. Add in the peanut sauce and mix everything together. Turn off the heat.
Assembling the rolls
Take a square of puff pastry and add a scoop of the filling, but don't overdo it. Fold it over carefully and press down the sides with your fingers. Seal the edges by pressing with a fork. Repeat with the rest until you're out of filling. Place the rolls on the previously lined baking sheet. Make sure they have a bit of room as they will puff out a bit. You probably have to bake it in multible batches.