Crispy Shallot Spring Rolls with Seared Tofu
Ingredients
Tofu
-
8
ounces
extra firm tofu, pressed
-
3-4
Tbsp
coconut aminos
-
2
tsp
chili garlic sauce (optional)
-
1
Tbsp
avocado oil
Shallot
-
1
heaping cup
thinly sliced shallot
-
¼
cup
brown rice flour
-
¼
tsp
sea salt
-
~2
Tbsp
avocado oil (for cooking)
Rolls
-
8
pieces
rice paper wrappers
-
1 ½
cups
cooked thin rice noodles
-
1
cup
fresh mint, cilantro, or Thai basil
-
4
cups
thinly sliced/shredded veggies (such as bell pepper, carrot, radish)
For Serving
-
to taste
Peanut Sauce
-
to taste
Sriracha or Chili Garlic Sauce
Instructions
- Preheat the oven to 400°F (204°C).
- Press the tofu to drain moisture, then slice and marinate in coconut aminos and optional chili garlic sauce for 5 minutes.
- Sear the marinated tofu in a hot skillet with avocado oil for 4 minutes on one side, then flip and cook for another 3 minutes.
- Transfer the skillet to the oven and bake the tofu for 10 minutes.
- Toss the sliced shallot with brown rice flour and salt, then sauté in a skillet with oil until golden brown, about 8-10 minutes.
- Prepare the rice noodles by soaking them in boiling water until tender, then drain.
- Soften rice paper wrappers in hot water for 30-45 seconds, then lay them on a damp surface.
- Layer the fillings on the bottom third of the rice paper, then roll tightly while tucking in the sides.
- Serve immediately with peanut sauce and/or chili sauce.
Nutrition Facts (estimated)
Servings
8 rolls
Calories
199
Total fat
7.8g
Total carbohydrates
26.7g
Total protein
7.1g
Sodium
252mg
Cholesterol
0mg
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