Tofu & Avocado Spring Rolls with Peanut Dipping Sauce
Ingredients
Peanut Dipping Sauce
1/2cupcreamy peanut butter
2/3cupwater
2Tablespoonshoisin sauce
splash of fish sauce, optional
1garlic clove, minced
1teaspoonsugar
rice noodles, cooked according to instructions on the package
1poundfirm tofu, sliced and then cut into strips
1/4ingrape seed oil
1/2red pepper, sliced into strips
1avocado, sliced
1/2cucumber, cut into strips
1/4purple cabbage, sliced
Thai basil leaves
rice paper
Instructions
Peanut Dipping Sauce
Whisk peanut sauce ingredients in a small mixing bowl. Refrigerate at least 30 minutes.
Bring a pot of water to a boil. Cook the rice noodles according to the instructions on the bag or box of noodles. Prep the tofu and vegetables. After cutting the tofu into strips, place on a dry, clean paper towels. You want to remove as much moisture as possible.
Add grape seed oil to a nonstick skillet until you have about a quarter inch of oil. Heat the oil on medium to medium high for 4 to 5 minutes. Cook the tofu for about 4 to 5 minutes on each side.
Place on a plate lined with clean paper towels.
One at a time, wet the rice paper (wet on both sides with really warm water, don’t allow it to soak) and then place on a round plate. Allow the rice paper to sit for at least one minute. Add rice noodles, tofu, red pepper, avocado, cucumber, cabbage and a couple of basil leaves. Roll once, fold in the sides and continue rolling until it’s a spring roll!
Serve with the peanut dipping sauce.
Notes:
Best if served or enjoyed immediately after making the spring rolls!