Name: Pad Thai Spring Rolls
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Gluten-Free, Thai-Inspired, Vegan, Vietnamese-Inspired
Ingredients: 14 ounces extra-firm tofu; 8 ounces white or brown rice noodles; 8-10 white or brown rice spring roll papers ((I love Banh Trang brand)); 2 cups thinly sliced carrots; 1 large handful fresh cilantro; 3 Tbsp tamarind concentrate (I love this brand); 3 Tbsp tamari or soy sauce ((plus more for tofu)); 3-4 Tbsp coconut sugar or maple syrup ((or sub brown sugar or honey if not vegan)); 1/2 medium lime ((juiced // 1/2 lime yields ~1 Tbsp or 15 ml)); 1-2 tsp chili garlic sauce; Peanut Sauce / Almond Sauce / Cashew Sauce; Sriracha

From the recipe box

Pad Thai Spring Rolls

Yield8

Prep15 min

Cook40 min

Total55 min

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Ingredients

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Step by step

Method

6 steps

1
Heat the oven to 400°F. Press the tofu 10 minutes, cut it into thin strips, toss with a splash of tamari, and bake on a parchment-lined sheet 25 to 30 minutes, flipping once, until firm and golden.
2
Cook the rice noodles according to the package, drain, and rinse with cold water.
3
Whisk the tamarind, 3 Tbsp tamari, 3 Tbsp coconut sugar, lime juice, and chili garlic sauce in a skillet over medium heat until it bubbles, 2 to 3 minutes. Toss the noodles in the sauce until coated, then add the baked tofu.
4
Fill a wide shallow dish with warm water. Dip one rice paper for about 10 seconds, until just pliable, and lay it on a damp board.
5
Add a small pile of noodles and tofu, some carrots, and cilantro to the lower third. Fold the bottom up, tuck in the sides, and roll tightly. Repeat.
6
Serve with peanut, almond, or cashew sauce and sriracha for dipping.

Pad Thai Spring Rolls