Tofu Spring Rolls
Ingredients
The filling
-
6-8
oz
smoked tofu or tempeh
-
3
tbsp
tamari
-
2
tbsp
sesame oil
-
2
tbsp
sambal/garlic chili paste
-
1
tbsp
rice wine vinegar
-
1
tbsp
maple syrup
-
2
tbsp
vegetable oil
-
3
sprigs
green onion
-
1
medium
carrot
-
1
ripe
avocado
-
½
cup
fresh basil
-
16
pieces
rice paper wraps
-
3-4
tbsp
vegetable oil (for frying)
The sauce
Instructions
- Whisk together tamari, sesame oil, sambal, rice wine vinegar, and maple syrup in a bowl.
- Cut smoked tofu into 16 squares and marinate for 5-10 minutes.
- Prepare vegetables: slice green onion and carrot, and slice avocado.
- Heat vegetable oil in a pan and sear the marinated tofu for 3-4 minutes on each side.
- Add marinade to the pan and cook until it becomes a sticky sauce, about 8-10 minutes.
- Allow tofu to cool for 5-10 minutes.
- Soak rice paper in warm water until pliable, then lay it flat.
- Place shredded carrot, green onion, avocado, marinated tofu, and basil on the rice paper.
- Fold the rice paper to enclose the filling tightly.
- In another pan, heat vegetable oil and fry dumplings until crispy, about 3-4 minutes on each side.
- Serve with peanut sauce.
Nutrition Facts (estimated)
Servings
16
Calories
193
Total fat
12.6g
Total carbohydrates
11.2g
Total protein
2.7g
Sodium
368.7mg
Cholesterol
0mg
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