Name: Vietnamese Spring Rolls with Crispy Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: Gluten-Free, Vegan, Vietnamese-Inspired
Ingredients: 1 1/2 cups julienned vegetables ((such as carrots, red pepper, and cucumber)); 1 bunch fresh cilantro; 1 bunch fresh mint; 4 ounces vermicelli or rice noodles ((the thinner the better)); 8-10 whole spring roll rice papers; 1/3 cup salted creamy almond butter; 1 Tbsp reduced sodium soy sauce ((tamari if gluten-free)); 1-2 Tbsp brown sugar, agave, or honey if not vegan ((depending on preferred sweetness)); 1 Tbsp fresh lime juice; 1/2 tsp chili garlic sauce; Hot water ((to thin)); 8 ounces extra-firm tofu ((drained and thoroughly dried/pressed)); 4 Tbsp sesame oil ((divided)); 3 Tbsp cornstarch; 2 1/2 Tbsp almond butter dipping sauce; 1 Tbsp reduced sodium soy sauce ((tamari if gluten-free)); 1 Tbsp brown sugar or agave nectar

From the recipe box

Vietnamese Spring Rolls with Crispy Tofu

Yield8

Prep15 min

Cook15 min

Total30 min

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Ingredients

0 of 17 gathered

Step by step

Method

8 steps

1
Make the dipping sauce: whisk the almond butter, 1 tablespoon soy sauce, brown sugar, lime juice, and chili garlic sauce. Add hot water a little at a time until it's pourable. Set aside 2½ tablespoons for the tofu.
2
Cut the pressed tofu into thin strips. Toss them with the cornstarch.
3
Heat 3 tablespoons sesame oil in a large nonstick skillet over medium. Fry the tofu 8 to 10 minutes, turning, until golden and crisp on all sides.
4
Whisk the reserved 2½ tablespoons dipping sauce with the second tablespoon of soy sauce, the brown sugar or agave, and the remaining tablespoon of sesame oil. Pour it over the tofu in the pan and stir 1 to 2 minutes, until glazed. Take it off the heat.
5
Cook the noodles according to the package, usually 2 to 4 minutes. Drain and rinse under cool water.
6
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.
7
On the bottom third, layer a few herb leaves, a small bundle of noodles, some vegetables, and a couple of tofu strips. Fold the bottom up over the filling, fold in the sides, and roll up snugly. Repeat with the rest.
8
Serve right away with the dipping sauce.

Vietnamese Spring Rolls with Crispy Tofu