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Tofu Spring Rolls with Pickled Veggies (Banh Mi-Inspired)
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Ingredients
0 of 12 gathered
Step by step
Method
7 steps
- 1
Quick-pickle the vegetables: warm the rice vinegar, water, 4 Tbsp sweetener, and salt in a small saucepan just until the sweetener dissolves. Take it off the heat, stir in the lime juice, and pour it over the julienned vegetables in a jar. Let them sit at least 30 minutes.
- 2
Heat the oven to 400°F and line a baking sheet with parchment. Press the tofu between towels for 10 minutes, then cut it into long strips about 1/2 inch thick.
- 3
Toss the tofu with the tamari, spread it on the sheet, and bake 25 to 30 minutes, flipping halfway, until firm and golden at the edges.
- 4
Fill a wide shallow dish with warm water. Dip one rice paper at a time for about 10 seconds, until just softened, and lay it on a damp cutting board.
- 5
Lay a few cilantro sprigs across the lower third, then a couple of tofu strips and a small pile of drained pickled vegetables. Add a little sriracha if you like heat.
- 6
Fold the bottom over the filling, fold in the sides, and roll up snugly. Repeat with the rest.
- 7
Serve with the leftover pickling liquid or a peanut or almond butter sauce for dipping.