Tofu Spring Rolls

Hello friends!

Guess who’s back, back again, I am back…with an amazing new recipe.

Ya ever just crave allll the fresh veggies? SAME. Thats why this past weekend I made spring rolls with a cilantro lime peanut sauce!

cilantro…lime…peanut?! Yeah you heard right, I know it seems strange but OMG…you’ll just have to taste for yourself. Let’s do it!

Ingredients:

for the spring rolls (this recipe makes 12!):

• 10-12 spring rolls wrappers

• 1 block firm tofu (drained // pressed)

• 1 tbs cornstarch

• 1 large carrot

• 1 medium cucumber

• 1 red bell pepper

• 1/3 C chopped cilantro

• 1 C chopped purple cabbage

• 1/2 box or 4 C rice noodles (cooked per package)

for the cilantro lime peanut sauce:

• 1/4 C cilantro

• 1/4 C peanut butter (unsalted // no sugar)

• 1 small lime (juiced)

• 2 tsp coconut sugar

• 1 tsp garlic powder

• 1 tsp red pepper flakes

• 1 tbsp coconut aminos (or soy sauce)

Directions:

1. Start by cooking your rice noodles according to the package you are using. Then when done drain, set aside and let them cool.

2. Next, drain your tofu and press until all water is gone and tofu is dry. Now cut tofu into thin strips about 4’x1’. Small enough to be rolled into a spring roll (shown above for reference)! Next put all your tofu into a bowl and coat lightly with corn starch. Toss until fully coated.

3. Now heat 1 tsp of oil in a pan on medium heat and then fry tofu in oil until golden and crispy. Once done take off stove and set aside.

4. While your tofu crisps up being to prep your vegetables. Cut your carrot, bell pepper, cucumber and purple cabbage into very thin matchsticks (see above for reference on size). Once done put them aside along with your noodles.

5. Next, make your sauce. Put all sauce ingredients into a high speed blender, blend on high until smooth and creamy.

6. Now we can assemble! Get your rice paper ready. Fill a shallow pan or a shallow bowl with an inch of water. Fold a DAMP lint-free tea towel (to insure the rice paper doesn’t stick to the surface!) in half and place it next to the dish. Make sure your prepared fillings are within reach.

7. Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.

8. Now we can assemble: Leaving about an inch of space on all side of your wrapper fill up rice paper with your veggies, rice noodles and tofu. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients. (SEE ABOVE FOR STEP BY STEP)

9. When you’re done serve with cilantro lime peanut sauce and ENJOY!