Great way to enjoy your “salad” by rolling your veggies in rice wrapper ! With bombs of flavors from fresh mint, thai basil, cilantro, cucumber, tofu & rice vermicelli. And on the side is peanut dipping sauce, made from scratch. Anti-stress meal. Thank God for very flavorful herbs ! This is so comforting especially during summer time.
? RECIPE
? Ingredients:
▪︎1 1/2 cups cucumber, sliced in thin rectangles
▪︎1/2 bunch fresh cilantro
▪︎1/2 bunch fresh mint
▪︎1/2 bunch Thai basil
▪︎4 ounces cooked vermicelli or rice noodles (the thinner the better)
▪︎8-10 pcs sliced rectangular pcs of plain tofu, pre-drained
▪︎8-10 whole spring roll rice papers
? PEANUT DIPPING SAUCE
▪︎3 tbsp plain peanut butter
▪︎1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
▪︎1Tbsp coconut sugar, agave, or maple syrup
▪︎few big squeezes of fresh lime juice
▪︎1 tsp apple cider
▪︎1/2 tsp sriracha sauce
▪︎3 cloves garlic
▪︎Hot water (adjust amount to thin a little bit )
? Instructions:
▪︎Heat up oven to 350 deg & bake tofu for about 20 mins either plain or you can season minimally with salt and pinch of ground black pepper prior. You can also air-fry or surface fry your way, if you have no oven.
▪︎While baking you can make your dipping sauce by blending all the above ingredients for the peanut dipping sauce & transfer to a small bowl.
▪︎After tofu is baked and has cooled down, you can start to assemble spring rolls. Immerse each piece of rice paper carefully in a basin of lukewarm water to soften for about 15- 20 seconds.
▪︎Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail!
▪︎To the bottom third of the wrapper add a small handful of vermicelli noodles and layer 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.
▪︎Cut in half crosswise & serve with peanut sauce.
▪︎Leftovers store well individually wrapped in plastic wrap, though best when fresh.
