Vegan recipe

Hoisin Tofu Temaki Rolls

Serves 3

No need for cutlery! Ditch the plates; these vegan Temaki Rolls are screaming out for you to dig in and enjoy every mouthful.
They’re filled with fresh flavours, sticky rice and tasty Hoisin Tofu Pieces.

Hoisin Tofu Pieces Find out more


150g (5oz) sushi rice
600ml (2 1/2 cups) water
2 tbsp rice wine vinegar
1 tbsp sugar
1 tsp sesame oil
1/2 tsp Chinese five spice
1 pack of Cauldron Hoisin Tofu Pieces
2 tbsp hoisin sauce
3 nori sheets
1/4 cucumber, julienned
1 spring onion, finely shredded
1 red Pepper


  1. For the sushi rice, add the rice (1:2) and water to a saucepan and bring to a boil, then cover and turn down to simmer for 10 minutes.
  2. Dissolve sugar in the rice wine vinegar over medium heat and stir through the cooked rice. Spread rice on a baking tray to cook.
  3. Heat the sesame oil in a frying pan over medium heat, then add the tofu and cook for 3-4 minutes, then add the hoisin sauce and coat.
  4. To make the temaki cut a sheet of nori in half horizontally making two rectangles. Take one rectangle of nori, then split the rice into six equal portions and with one portion make a square of rice covering the left half of the nori sheet. Place some of the tofu, spring onions, cucumber and red pepper diagonally on the square of rice from top left to bottom right. Then brush a little water on the nori sheet’s right side, fold the bottom left corner of the rice up to the top right corner of the rice forming a cone, and wrap the remaining nori around the cone to seal it.
  5. Repeat this with the remaining ingredients.