Sonali's Vietnamese Spring Rolls with Crispy Tofu

Sonali is on the IT team at StickerGiant

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My favorite picnic is at the Union Reservoir picnic tables in Longmont, followed by a sunset paddle!

 

 

 

 

 

 

 

knifeIngredients

Spring Rolls

2 cups julienned mixed vegetables (carrots, red bell pepper, and cucumber)

1 bunch fresh cilantro

1 bunch fresh mint

8-10 whole spring roll rice papers

 

Dipping Sauce

⅓ cup salted creamy almond butter OR salted smooth peanut butter

1 tablespoon reduced sodium soy sauce

1-2 tablespoons brown sugar, agave, or honey

1 tablespoon fresh lime juice

½ teaspoon chili garlic sauce

Hot water (to thin)

 

Crispy Tofu

8 ounces extra firm tofu (drained and pressed to remove excess water)

3 tablespoons corn starch

2 ½ tablespoons dipping sauce

1 tablespoon reduced sodium soy sauce

1 tablespoon brown sugar or agave nectar

4 tablespoons vegetable oil (or as needed)

1 tablespoon sesame oil

Directions

Prepare veggies by julienning each one and keep aside separately in bowls.

Prepare dipping sauce by mixing all sauce ingredients except water in a small mixing bowl. Add a little hot water to thin until thick but pourable.

Cut tofu into small rectangles (thick french fry sizes). Toss in 3 tablespoons cornstarch.

Heat a large skillet over medium heat. Flash fry tofu pieces in ~3 tablespoons oil, flipping on all sides to ensure even browning – about 5 minutes. You will need to do this in 3-4 batches.

Remove tofu from skillet and set aside on paper towels.

Add ~2.5 tablespoons of the dipping sauce made above to the same skillet plus an additional tablespoon each of soy sauce, sesame oil and brown sugar and whisk to combine.

Add tofu back to the skillet over medium-low heat and stir to coat.

Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, then set aside.

To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.

Transfer to a damp plate (sprinkle a little hot water on the plate), and gently spread out edges into a circle. To the bottom third of the wrapper add a small bunch of carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu. Fold over once, tuck in edges, and continue rolling until seam is sealed.

Place seam-side down on a serving platter and cover with damp warm towel. Or each person can roll their own at the table!

Serve with dipping sauce and sriracha.

 

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