TOFU SPRING ROLLS
Ingredients:
- Rice Paper
- Bean Threads (cellophane noodles)
- Shredded Carrots
- Sliced Red Pepper
- Sliced Red Cabbage
- Sliced Cukes
- Scallions cut into 3rds
- Cilantro
- Mint and/or Basil (optional adds!)
- Tofu (organic, extra firm)
- Sesame Seeds
- Garlic Cloves (1-2)
- Peanut Butter
- Corn Starch
- Coconut or Liquid Aminos (soy sauce sub)
This process becomes so easy on any given night if you prep ahead of time. Slice up all of the veggies and store them in a container in the fridge for whatever day you're ready to make these!
Process:
1) PREP THE TOFU. This is an important step. If you don't allow the tofu to dry out it won't cook as well. Slice the tofu into thirds. Wrap the tofu in a layer of paper towel and then in a dish towel. Set something heavy on top (like a stack of plates - just be careful lol) so that it helps squeeze all of the water out. If you can do this for an hour or three before you cook you'll get the best results.
2) Once you have all of your veggies chopped, and the tofu squeezed out, cook the tofu. Cut the tofu into strips and toss with sesame oil, aminos, and corn starch. Spray some EVOO onto a pan and bake at 400 degrees until crispy.
3) While the tofu bakes, cook the cellophane noodles. Once the water is boiling, drop them in and it only takes a couple of minutes until they're done. Drain and rinse them in cold water until they're cooled.
4) ASSEMBLE. Grab a plate and fill it with a small layer of water. Put one of the rice paper shells into the water for 5-10 seconds (when you remove it, it will still be stiff). Place it on a cutting board and fill it with all of the ingredients (add a dash of aminos to the inside). By this time, the roll will be pliable enough to fold the edges in and roll up. Stick it on a plate and move onto the next one.
5) Place the plate of rolls in the fridge and get the sauce together. Blend: garlic, peanut butter, aminos, white wine vinegar, water, and sriracha. You guys know me by now enough for me to not have to say it, but I'm going to say it. I don't measure. Yes, it results in inconsistent results but I never learn and I'm likely never going to do it. SO.. play around with these ingredients until the sauce is to your liking! I listed the ingredients in order of largest quantitiy used to lowest if that helps at all... :)
6) Add some sesame seeds to the top of the rolls, and LOVE THEM.
Sticking them in the fridge will help make sure they don't stick to each other as the rice paper dries. Don't stack them! The first time I made them I essentially ate deconstructed rolls because I stacked them and didn't have them in the fridge. They ripped apart when I tried to separate them. They were still delicious though!
ENJOY :)