Move over veggie spring rolls – we’re making tofu spring rolls. And this recipe is perfect for whichever way you like them - crispy or soft.
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GET THE RECIPE
In a medium-sized bowl, whisk together the tamari, sesame oil, sambal, rice wine vinegar, and maple syrup. Cut the smoked tofu into 16- 1 ½ x 1 ½ inch squares.
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Add the tofu to the marinade and toss. Allow to sit for 5 – 10 minutes. Cut the green onion and carrot into 2-inch long pieces, and thinly slice length-wise.
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Halve, remove the pit, and thinly slice the avocado length-wise, and in half width-wise. Set all prepared ingredients in dishes and set aside. Place a large pan over medium-high heat and add the vegetable oil.
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Cook tofu according to recipe instructions and then set aside to cool. Prepare rice paper also!
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Lay rice paper on a cutting board. In the middle of the rice paper, place a small amount of shredded carrot. Layer on top a few pieces of green onion, then avocado.
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Place a piece of marinated tofu, followed by 1 – 2 fresh basil leaves. Fold the top side of the rice paper wrap over the filling. Continue to fold the other 3 sides of the rice paper over the filling and tightly wrap the final side to seal.
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Set onto the prepared plate or baking tray. Repeat these steps for all of the dumplings. Add the second amount of vegetable oil in another large pan or skillet over medium-high heat.
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Add 4 – 5 of the dumplings, and cook until all edged are crispy. This will be for about 3 - 4 minutes on each side, with frequent stirring. Repeat this for all of the dumplings. Remove from the heat and serve with peanut sauce.
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