Tofu Spring Rolls | The Chopping Block

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Tofu Spring Rolls with Peanut Sauce

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Yield: 12 pieces

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Active Time: 45 minutes
Start to Finish: 1 hour, 15 minutes

For this recipe you’ll need:

4 ounces rice vermicelli noodles

12 pieces rice paper spring rolls wrappers

One 12- to 14-ounce block extra-firm tofu, cut into 1/2-inch-long strips

1/2 cup seedless cucumber julienned

1/2 cup carrot, shredded

1/2 cup scallions, thinly sliced

1/2 cup bean sprouts

1 cup cilantro, mint, or Thai basil or a combination of the three

For the peanut sauce:

1 cup peanut butter, chunky or smooth

1 tablespoon soy sauce

1/4 cup hoisin sauce

2 tablespoons lime juice, freshly squeezed

Sriracha or Sambal, to taste (optional)

Hot water, as needed

1. 1. Place the rice noodles in a medium size bowl. Cover with boiling water and allow to sit for about 10 minutes or until softened. Drain and set aside.
  2. Place one sheet of rice paper in a dish of tepid water until just barely pliable, about 15 seconds. Place the wrapper on your countertop. Tip: Do not place the rice paper on a wooden cutting board. The wood will absorb the water making it hard to work with the rice paper.
  3. To assemble the roll, place a small amount of the rice noodles, tofu, cucumbers, carrots, scallions, bean sprouts and herbs about 1 inch from the bottom of the rice paper.
  4. Fold in the bottom first followed by the sides. Roll the rice paper from the bottom tightly around the filling. Repeat with the remaining wrappers and filling.
  5. Transfer to a platter, and serve with Peanut Sauce.
    
    For the peanut sauce:
  6. In a bowl, whisk together the peanut butter, soy sauce, hoisin sauce and lime juice. Add Sriracha or Sambal if desired. Whisk in enough hot water until you have a smooth texture.
  7. Adjust the flavors with more hoisin (sweetness) or lime (sour) if needed, and serve.