Vegan Tofu Spring Rolls (GF)
Author: 
Recipe type: Vegan
Cuisine: Vietnamese-Inspired
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
Baked Tofu:
  • 8 oz extra firm tofu, thoroughly pressed
  • 1 kosher teaspoon salt
  • 1 teaspoon fresh ground black pepper
Peanut Dipping Sauce
  • ½ cup smooth peanut butter, no salt added
  • ¼ - ½ cup warm water,
  • ¼ cup Tamari
  • ¼ cup chili garlic sauce
  • 1 lime, juiced
  • 1 teaspoon fresh minced ginger
  • 1½ TBS light brown sugar or maple syrup
Spring Rolls
  • Rice paper wrappers
  • 1 cup cooked rice noodles, cooked according to package directions
  • 1 cup loosely packed julienned green onion, carrots, cucumber, red bell pepper, green leaf lettuce
  • ½ cup loosely packed chopped cilantro and jalapeno
Instructions
  1. Preheat oven to 425° F
  2. Cut tofu into ½" slices, season with salt and pepper, and bake for 15 minutes, flipping halfway through.
  3. Meanwhile, prepare the peanut sauce. Place all its ingredients in a food processor and pulse until completely smooth. Taste and adjust seasonings. set aside.
  4. Fill a shallow bowl or pan with cool water. Dip rice paper in warm water for about 5-10 seconds, until moistened, but still pliable. Make sure rice paper isn't too wet, as it will be very difficult to fold.
  5. Lay moistened rice paper onto a flat work surface.
  6. Layer a small handful of rice noodles, vegetables, tofu, and 1 teaspoon of peanut sauce towards the middle of the wrapper, but a bit lower (closer to you)
  7. Pull away the edge of wrapper from work surface and roll over the filling
  8. Slowly start to roll away from you and tuck in the filling to ensure the roll is nice and tight
  9. Fold in sides and continue to roll until the spring roll is fully formed
  10. Cut in half or enjoy whole. Serve with peanut sauce and enjoy!
Notes
1. The peanut dipping sauce makes more than needed for these spring rolls, but I like to keep extra sauce on hand for other asian-inspired dishes I prepare. You can cut the recipe in half if you'd like just enough for the spring rolls.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-tofu-spring-rolls-gf/