Marinated Tofu Fresh Spring Rolls with Peanut Sauce
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Vietnamese, Vegan, gluten-free
Marinated Tofu Fresh Spring Rolls with Peanut Sauce
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- extra-firm tofu drained and pressed (wrap in paper towel for about 30 minutes to get out any extra moisture, 1 block
- dark soy sauce or mushroom soy sauce, 1/4 cup
- sugar 1 tsp
- chili flakes 1/2 tsp
- garlic powder 1/2 tsp
- salt 1/4 tsp
- olive oil for the pan use
- rice noodles I used vermicelli, cooked, 1 package
- lettuce 10 to 12 leaves
- chive about 20 sprigs
- mint about 20 leaves
- cilantro about 20 sprigs/stems
- cucumber cut into strips, half of one
- rice paper wraps 10 pieces
- natural peanut butter nothing but peanuts, 1/2 cup
- hoisin sauce 1/3 cup
- Sriracha sauce 1 tsp
- water + more to thin if you like it a bit thinner, 1/3 cup
Instructions
- To make the tofu, cut the drained tofu and put into a bowl.
- Whisk the dark soy sauce, sugar, chili flakes, garlic powder, salt, and a drizzle of olive oil together. Pour over tofu and let marinate for up to 1 hour.
- In a lightly oiled pan, pan-fry the tofu until heated through, turning so that the tofu is cooked evenly.
- To assemble, dip the rice paper into a bowl of warm/hot water to moisten. Place on a plate, it'll soften as you put in the ingredients.
- Arrange lettuce, rice noodles, cooked marinated tofu, chive, mint leaves, cilantro, and cucumber and wrap, tucking in the sides then rolling up to make a sealed spring roll.
- Repeat until all ingredients are used.
- To make the peanut sauce, whisk the peanut butter, hoisin sauce, sriracha sauce and water together. Add water if you like it thinner. Garnish with crushed peanuts if that suits your fancy.
- Best served immediately with the peanut sauce. To pack as a lunch or for a picnic, roll each spring roll individually in plastic film. Best served that day. Do not refrigerate or else the rice paper will lose moisture and become gross and chewy.
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