I've been in a rut when it comes to meal selections and find myself doing the same things over and over. Until recently, I'd never (knowingly) had tofu, but decided to order a 5 spice tofu dish from a Vietnamese restaurant I frequent and was surprised at how good it was. Based on that, I decided to start trying random tofu recipes and figured I'd post the winners and losers here for anyone that is curious.
Yesterday, I made some spring rolls that turned out fantastic (other than my terrible rolling technique). I followed an online recipe word for word, but it's pretty simple and can be tweaked accordingly.
www.ilovevegan.com/fresh-vegetable-crunchy-rolls-with-sriracha-soy-sauce-tofu
Basically, slice some extra firm tofu in 1/4" planks and brush on a little Sriracha, soy sauce, and a little oil. Bake at 425F for 10 minutes, flip, re-coat, and go for 10 more minutes. Let it chill (I threw them on a plate in the freezer), then slice the planks into strips so they'll fit in the rolls. Julienne fresh vegetables and roll in rice paper. The peanut sauce is good, but I'll skip it next time and mix up something with a little spice for dipping.
FRESH VEGETABLE CRUNCHY ROLLS WITH SRIRACHA & SOY SAUCE TOFU
PEANUT SAUCE:
Yesterday, I made some spring rolls that turned out fantastic (other than my terrible rolling technique). I followed an online recipe word for word, but it's pretty simple and can be tweaked accordingly.
www.ilovevegan.com/fresh-vegetable-crunchy-rolls-with-sriracha-soy-sauce-tofu
Basically, slice some extra firm tofu in 1/4" planks and brush on a little Sriracha, soy sauce, and a little oil. Bake at 425F for 10 minutes, flip, re-coat, and go for 10 more minutes. Let it chill (I threw them on a plate in the freezer), then slice the planks into strips so they'll fit in the rolls. Julienne fresh vegetables and roll in rice paper. The peanut sauce is good, but I'll skip it next time and mix up something with a little spice for dipping.
FRESH VEGETABLE CRUNCHY ROLLS WITH SRIRACHA & SOY SAUCE TOFU
- red pepper, julienned
- 1 large carrot, julienned
- 1/2 long English cucumber, julienned
- 3 green onions, thinly sliced on a diagonal
- small handful of baby spinach, gently bunched up and sliced thinly
- 1 full recipe of Baked Sriracha & Soy Sauce Tofu (optional: double the marinade), chilled and cut into thin strips
- sesame seeds
- 6-9 rice papers (I used 22 cm papers)
PEANUT SAUCE:
- 2 tbsp (30 ml) soy sauce (or Bragg's Liquid Aminos - GF)
- 3 tbsp (45 ml) peanut butter
- 1 tbsp (15 ml) sriracha
- 1 tbsp (15 ml) chili garlic sauce (can substitute with 1 more tbsp sriracha)
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) brown sugar (or maple syrup)
- 1 tbsp (15 ml) sesame seeds
- 2-3 tbsp (30-45ml) water to thin