Silky smooth, savoury, slightly sweet and sour, bright, fresh
Prepare a flat surface like a large plate or a cutting board. Place the rice paper/noodle sheet on the surface, add a heaping tablespoonful of the filling at the top of the sheet. Fold over the sides and then roll-up the sheet. Repeat these steps to make the remaining fresh pho noodle sheets.
To make the dipping sauce, combine vegan dipping, chopped garlic and chilli. Divide into 2 small bowls. Microwave the tofu on high for 1-2 minutes to warm it up. Or better grill it on a griddle pan to warm.
Place 8 rolls on a plate. Steam for 2 minutes. Top with the fried onion and shiitake floss on top.
Serve with tofu, fresh herbs and dipping sauce.