Pad Thai Spring Rolls
Ingredients
The Spring Rolls
-
14
ounces
extra-firm tofu
-
8
ounces
white or brown rice noodles
-
8-10
pieces
white or brown rice spring roll papers
-
2
cups
thinly sliced carrots
-
1
large handful
fresh cilantro
The Sauce
-
3
Tbsp
tamarind concentrate
-
3
Tbsp
tamari or soy sauce
-
3-4
Tbsp
coconut sugar or maple syrup
-
½
medium
lime (juiced)
-
1-2
tsp
chili garlic sauce
For Serving (optional)
-
to taste
Peanut Sauce / Almond Sauce / Cashew Sauce
-
to taste
Sriracha
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet with parchment paper.
- Press the tofu to remove excess liquid, then cut it into strips.
- Bake the tofu for 28-30 minutes until firm, adjusting time for desired softness.
- Prepare the carrots, cilantro, and cook the rice noodles according to package instructions.
- In a saucepan, combine tamarind, tamari, coconut sugar, lime juice, and chili garlic sauce. Simmer for 3-4 minutes.
- Sauté the baked tofu with additional chili garlic sauce and tamari for 1-2 minutes.
- Add the cooked noodles to the skillet, mix with the remaining Pad Thai sauce, and heat for 1-2 minutes.
- Soften the rice paper in hot water, then layer with noodles, tofu, carrots, and cilantro before rolling.
- Repeat until all ingredients are used, then serve with optional sauces.
Nutrition Facts (estimated)
Servings
8 rolls
Calories
204
Total fat
2.9g
Total carbohydrates
30g
Total protein
6.6g
Sodium
391mg
Cholesterol
0mg
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