Vietnamese Tofu Spring Rolls
Ingredients
- 1/2 cup carrots, julienned
- 1/2 cup red pepper, julienned
- 1/2 cup cucumber, julienned
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 4 ounces vermicelli or rice noodles (the thinner the better)
- 8-10 whole spring roll rice papers
Dipping Sauce
- 1/3 cup crunchy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/2 teaspoon chili garlic sauce
- Hot water (to thin)
Crispy Tofu
- 8 ounces extra-firm tofu, drained and pressed
- 5 tablespoons sesame oil (divided)
- 3 tablespoons cornstarch
- 2 1/2 tablespoons peanut butter butter dipping sauce
- 2 tablespoons soy sauce (divided)
- 1 tablespoon brown sugar
Method
- Start by preparing rice noodles in boiling hot water for about 10 minutes (follow package directions), then drain and set aside.
- Heat a large skillet over medium heat.
- Cut pressed tofu into small rectangles, toss to coat with 1 tablespoon sesame oil and 1 tablespoon soy sauce, then toss to coat with 3 tablespoons cornstarch. Flash fry in sesame oil, flipping on all sides to ensure even browning (about 5 minutes). Remove from skillet and set aside.
- Prepare vegetables.
- Prepare dipping sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin to pouring consistency.
- Put 2.5 tablespoons of the sauce to a small bowl and add an additional tablespoon each of soy sauce, sesame oil and brown sugar and whisk to combine into a glaze for the tofu.
- Add tofu back to the skillet over medium heat and add glaze, stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently. Set aside with prepared veggies and vermicelli noodles.
- 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 soft rice paper to a damp cutting board or damp towel and gently spread out edges into a circle.
- To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top. Gently 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 to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.
- Serve with dipping sauce and hot sauce of choice.
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