Name: Crispy Tofu Vietnamese Spring Rolls
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1.5 cup julienned vegetables ((such as carrots, red pepper, and cucumber)); 1 bunch fresh cilantro; 1 bunch fresh mint; 4 oz vermicelli or rice noodles ((the thinner the better)); 8 whole spring roll rice papers; 0.33 cup salted creamy almond butter; 1 tbsp reduced sodium soy sauce ((tamari if gluten-free)); 1.5 tbsp brown sugar or agave ((depending on preferred sweetness)); 1 tbsp fresh lime juice; 0.5 tsp chili garlic sauce; null null hot water ((to thin)); 8 oz extra-firm tofu ((drained and thoroughly dried/pressed)); 4 tbsp sesame oil ((divided)); 3 tbsp cornstarch; 2.5 tbsp almond butter dipping sauce; 1 tbsp reduced sodium soy sauce ((tamari if gluten-free)); 1 tbsp brown sugar or agave nectar

Instructions

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1

Prepare vermicelli or rice noodles (4 oz) in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
2

Meanwhile, heat a large skillet over medium heat. Cut extra-firm tofu (8 oz) into small rectangles. Toss in cornstarch (3 tbsp) and flash fry in ~sesame oil (3 tbsp) (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside.
3

Prep julienned vegetables (1.5 cups), fresh cilantro (1 bunch), and fresh mint (1 bunch). Prepare almond butter sauce by adding salted creamy almond butter (0.33 cup), reduced sodium soy sauce (1 tbsp), brown sugar or agave (1.5 tbsp), fresh lime juice (1 tbsp), and chili garlic sauce (0.5 tsp) to a small mixing bowl and whisk to combine. Add enough [hot water] to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).
4

To add more flavor to the tofu, transfer ~almond butter dipping sauce (2.5 tbsp) to a small bowl and add an additional reduced sodium soy sauce (1 tbsp), sesame oil (1 tbsp) and brown sugar or agave nectar (1 tbsp) (amounts as original recipe is written // adjust if altering batch size) and whisk to combine.
5

Add [extra-firm tofu] back to the skillet over medium heat and add “sauce/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 vegetables and vermicelli noodles.
6

To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse [spring roll rice papers] to soften for about 10-15 seconds.
7

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!
8

To the bottom third of the wrapper add a small handful of [vermicelli or rice noodles] and layer [julienned vegetables], [fresh cilantro], [fresh mint], and 2-3 pieces of [extra-firm tofu] on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
9

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 spring rolls total (amount as original recipe is written // adjust if altering batch size).
10

Serve with [almond butter dipping sauce] and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
11

Leftovers store well individually wrapped in plastic wrap, though best when fresh.