Name: Pad Thai Spring Rolls
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 8 servings
Ingredients: 14 ounces extra-firm tofu; 8 ounces rice noodles; 8 white rice paper ((I love Banh Trang brand)); 2 cups thinly sliced carrots; 1 handful fresh cilantro; 3 tbsp tamarind concentrate ((I love this brand)); 3 tbsp tamari or soy sauce ((plus more for tofu)); 3.5 tbsp coconut sugar (or maple syrup (or sub brown sugar or honey if not vegan)); 0.5 medium lime ((juiced // 0.5 lime yields ~1 Tbsp or 15 ml)); 1.5 tsp chili garlic sauce ((I love this brand // plus more for tofu)); null null Peanut Sauce (/ Almond Sauce / Cashew Sauce); null null Sriracha

Instructions

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1

Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
2

Wrap [extra-firm tofu] in a clean towel. Set something heavy on top to press out liquid for minutes (15). Then cut into 0.5-inch wide rectangular strips.
3

Arrange [extra-firm tofu] on the baking sheet, giving each piece some space. Bake for [28-30 minutes] to dry and firm. For softer tofu, bake for minutes (20). For firmer, bake for [30-35 minutes]. Set aside.
4

In the meantime, prep [thinly sliced carrots], [fresh cilantro], and cook [rice noodles] according to package instructions, then drain and set aside.
5

To make the sauce, add tamarind concentrate (3 tbsp), tamari or soy sauce (3 tbsp), coconut sugar (3.5 tbsp), lime (0.5 medium) (juiced) and chili garlic sauce (1.5 tsp) to a small saucepan. Bring to a simmer over medium heat. Once it begins bubbling, lower heat to low and cook for [3-4 minutes], stirring frequently.
6

Taste and adjust seasonings as needed, adding more [tamari or soy sauce] for saltiness, [chili garlic sauce] for heat, [coconut sugar] or [maple syrup] for sweetness, or [lime] for acidity. Remove from heat and set aside.
7

Heat a large skillet over medium heat. Once hot, add baked [extra-firm tofu] and chili garlic sauce (1 tsp) and tamari or soy sauce (1 tsp), plus pad thai sauce (1 tbsp). Sauté, stirring frequently, for [1-2 minutes]. Remove from pan and set aside.
8

Add cooked [rice noodles] to the still-hot pan over medium heat and add remaining [pad thai sauce]. Use tongs to disperse sauce and toss noodles. Cook for [1-2 minutes], then remove from heat and set aside.
9

Assemble a station for preparing the spring rolls with a shallow bowl or plate (for dunking the rice paper), a kettle or pot of hot water, and a clean work surface (such as a large cutting board).
10

Gather all ingredients and add hot water to the shallow bowl or pan. Let it cool for [1-2 minutes], then add paper (1 rice) at a time and cook/soften for to 1 minute (45 seconds).
11

Lift [rice paper] and let excess water drip off, then transfer to your clean work surface. Top with [pad thai noodles], [tofu], [carrots] and [cilantro], then roll over once, tuck in sides, and continue rolling all the way up. Place seam-side down on a serving plate or baking sheet and cover with a damp, room temperature towel to keep fresh.
12

Continue until all [8-10 spring rolls] are prepared.
13

Serve as is with a bit more [chili garlic sauce] or [sriracha]! Another great addition is [peanut sauce], [almond sauce], or [cashew sauce].
14

Best when fresh, though leftovers keep covered in the refrigerator for [2-3 days].