| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
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Ingredients
For Tofu
- 4- ounces extra firm tofu pressed and cut into 4 long slices
- 2 teaspoons cornstarch
- 1/4 teaspoon Salt
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
For Spring Roll
- 1- ounce dried vermicelli noodles
- 4 sheets rice paper
- 1/2 cup spring mix
- 1/3 red bell pepper thinly sliced
- 1/3 carrot peeled and thinly sliced
- 1/5 bunch Fresh cilantro de-leafed
Dipping Sauce
- 1/4 cup sunflower butter
- 3 tablespoons lime juice
- 2 teaspoons soy sauce
- 1 tablespoon brown sugar
- 1 garlic clove finely minced
- 3 tablespoons water hot
For Cucumber Salad
- 1 1/2 pounds cucumbers thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 1-2 tablespoons white sesame seeds
Ingredients
For Tofu
For Spring Roll
Dipping Sauce
For Cucumber Salad
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Instructions
For the Tofu and Noodles
- First, slice the block of tofu in half and press it between two paper towels. Let the tofu sit for 10 minutes to soak up any excess moisture.
- While the tofu is being pressed, bring a pot of water to a boil and add in the vermicelli noodles. Cook for 3-5 minutes until tender. Strain, rinse under cold water, and set aside in a small bowl.
- Remove the pressed tofu and slice each half into 6 slices. Then, add to a large bowl and add in the cornstarch, salt, and pepper. Mix until the tofu is completely coated.
- Add the sesame oil to a nonstick pan and heat. Once the oil is hot, add in the tofu and cook each side for 3-5 minutes until crispy. Once cooked, set the tofu aside in a single layer.
Make the Fresh Rolls
- Chop the veggies and prep the herbs and place them in individual bowls. Then, fill a large bowl with lukewarm water to wet the rice paper sheets,
- Dip each sheet of rice paper in a bowl of lukewarm water to moisten the surface for a few seconds. Then, lay the sheet of rice paper onto your work surface. Place a handful of spring mix close to the bottom edge of the rice paper (leaving about 1" from the border) and top it with chopped vegetables, vermicelli noodles, and cilantro.
- Next, arrange one slice of tofu about 2 inches above the stacked vegetables on the rice paper.
- Take the lower edge of the rice paper with the toppings and roll it up until you reach the tofu. Then, fold in the left and right sides of the rice paper so it covers the tofu. Continue rolling the spring roll and press together the end to seal.
- Repeat this process with each fresh tofu roll.
For the Dipping Sauce
- Combine all the ingredients except the hot water until smooth.
- Add the hot water 1 tablespoon at a time and stir until it reaches the desired consistency.
For the Cucumber Salad
- Using the tines of a fork, score the cucumbers lengthwise, this will help the dressing cling to the cucumber.
- Slice the cucumbers thinly and place them in a large mixing bowl. Add the garlic, rice vinegar, soy sauce, sesame oil, maple syrup, and toasted sesame seeds. Mix to combine.
- Taste and adjust dressing to your liking.
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