Description
Flavorful tofu with peanut sauce and crunchy, raw vegetables makes for a filling spring roll that is cool enough for a hot summer day.
Ingredients
Scale
- 2 brown rice spring roll wrappers
- 2/3 cup fresh spinach leaves or other salad greens
- 1 medium carrot, trimmed, peeled, cut into matchsticks
- 2-inch wedge of English cucumber, cut into matchsticks
- 1/2 cup Spicy Peanut Tofu (see recipe below)
Spicy Peanut Tofu
- 1 package extra firm tofu, crumbled
- 1/4 cup Bragg’s Liquid Aminos (or soy sauce)
- 1/4 cup Cholula Hot Sauce (or equivalent, to taste)
- 2 tablespoons natural peanut butter
- 1 tablespoon balsamic vinegar
Instructions
- Follow package directions to prepare rice paper wrap, carefully holding (one at a time) under a running faucet to get wet, then placing it on a plate. Working quickly, place spinach leaves evenly over the top, leaving a border of an inch for wrapping.
- Add other vegetables in a line across the center. Top with Spicy Peanut Tofu.
- Gently roll tightly from one side to the other, carefully tucking in the ends as you go, just like a burrito.
- To slice, cut the summer roll into halves and serve.
Spicy Peanut Tofu
- Heat a large wok or skillet, and add tofu to the pan. Brown slightly, stirring occasionally. If needed, add a little water to prevent sticking to the pan. Sprinkle with Bragg’s Liquid Aminos and hot sauce. Continue to cook until slightly browned.
- Add peanut butter and balsamic vinegar, and continue cooking until golden and crispy. Turn off heat and set aside.
- Category: Appetizer