Crispy Tofu Summer Rolls
Ingredients
- Rice Paper wrappers
- Tofu
- Collard Greens
- Red Cabbage
- Carrots
- Cucumber
- Sprouts
- Mung Bean or Rice Noodles
- Cilantro
- Thai Basil
- Mint
Peanut sauce
- 1/3 cup (80g) Peanut Butter
- 3-4 tablespoons (45-60ml) Water
- 1 tablespoon (15ml) Soy Sauce
- 1 1/2 tablespoons (23ml) Rice Vinegar
- 1 tablespoon (15ml) Toasted Sesame Oil
- 2 teaspoons (10ml) Mellody Foods vegan honey or maple syrup
- 2 teaspoons Miso Paste
- 1 teaspoon (5g) grated Ginger
- Salt and Pepper to taste
- Optional: 1 teaspoon (5g) Sriracha or Chili Crisp for spice
Preparation
Cook the tofu until crispy by frying or baking it.
Chop the vegetables and herbs into thin strips.
Prepare the mung bean or rice noodles by cooking them according to package instructions if needed.
Mix all the peanut sauce ingredients together until smooth and well combined.
Soften the rice paper wrappers in warm water for a few seconds until pliable.
Assemble the summer rolls by placing crispy tofu, chopped vegetables, noodles, and herbs in the center of each wrapper.
Roll up the wrappers tightly to seal the fillings.
Serve the summer rolls with the peanut sauce for dipping.
