Tofu Vietnamese Spring Rolls
Ingredients
The Spring Rolls
-
1½
cups
julienned vegetables (such as carrots, red pepper, and cucumber)
-
1
bunch
fresh cilantro
-
1
bunch
fresh mint
-
4
ounces
vermicelli or rice noodles
-
8-10
whole
spring roll rice papers
The Almond Butter Dipping Sauce
-
⅓
cup
salted creamy almond butter
-
1
Tbsp
reduced sodium soy sauce (tamari if gluten-free)
-
1-2
Tbsp
brown sugar, agave, or honey (if not vegan)
-
1
Tbsp
fresh lime juice
-
½
tsp
chili garlic sauce
-
to taste
hot water (to thin)
The Crispy Tofu
-
8
ounces
extra-firm tofu (drained and thoroughly dried/pressed)
-
4
Tbsp
sesame oil (divided)
-
3
Tbsp
cornstarch
-
2½
Tbsp
almond butter dipping sauce
-
1
Tbsp
reduced sodium soy sauce (tamari if gluten-free)
-
1
Tbsp
brown sugar or agave nectar
Instructions
- Prepare the rice noodles according to package instructions, then drain and set aside.
- Heat a large skillet over medium heat, cut the pressed tofu into small rectangles, and toss with cornstarch.
- Flash fry the tofu in sesame oil, flipping until evenly browned, then remove from skillet.
- Prepare the vegetables and the almond butter sauce by whisking all sauce ingredients together, adding hot water to thin as needed.
- Coat the tofu with a portion of the dipping sauce and return to the skillet to glaze it.
- Assemble the spring rolls by soaking rice paper in hot water, then filling with noodles, vegetables, herbs, and tofu.
- Roll the rice paper tightly, sealing the edges, and place seam-side down on a platter.
- Serve with the almond butter sauce and enjoy.
Nutrition Facts (estimated)
Servings
8 spring rolls
Calories
283
Total fat
14.6g
Total carbohydrates
32.1g
Total protein
7.8g
Sodium
268mg
Cholesterol
0mg
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