Bang Bang Tofu Rice Paper Rolls Are Fresh, Flavorful, and Fr

• doses: makes 6
• tempo total: 18 minutes

Ingredientes

you’re gonna want to devour these immediately and we welcome that!! this marinade / sauce combo is really one of the best.

Bang bang tofu rice paper rolls

For the tofu strips:

1 block tofu, cut into strips

2 cloves garlic, grated

2 tbsp low-sodium tamari

2 tbsp sweet chili sauce

1 tbsp vegan oyster sauce

1 tbsp rice vinegar

1 tbsp sriracha (if you like spicy)

1 tsp maple syrup

zest of 1 lime, optional

1/2 tsp cornstarch, for reserved marinade

For the veg:

1 English cucumber, julienned

2 carrots, julienned

rice vinegar

salt

sugar

For the rolls:

6-8 rice paper sheets

1-2 servings cooked vermicelli noodles (or sushi rice)

Scallions, cut green part into long strips

Cilantro

For the dipping sauce:

1/4 cup vegan mayo

1 tbsp sweet chili sauce

2 tsp sriracha

1 tsp rice vinegar

Instruções

In a pot of heavily salted water, boil tofu strips for 5 minutes. Drain and pat dry. Whisk together all the marinade ingredients except cornstarch. Add tofu strips and coat. Marinate for at least 10 minutes.

Heat neutral oil in a pan on medium heat. Add tofu strips (reserving excess marinade) and cook for 3-4 minutes, flip and cook another 2-3. Whisk the cornstarch into the marinade. Lower the heat and pour the mixture over the tofu until it gets glossy. Remove from heat.

Add cucumber and carrot to a bowl. Splash on some rice vinegar and sprinkle salt and sugar (just eyeball this). Mix and set aside until ready to roll.

Using a shallow bowl or plate, dip rice paper in cool water for 5-7 seconds. Lay on parchment or clean dish towel. Add 2-3 tofu strips, a handful of noodles, pickled veggies, scallion, and cilantro. Roll like a burrito, tucking the sides as you go. Repeat until you’re out of tofu (makes about 6 rolls).

Whisk together the mayo, sweet chili sauce, sriracha, and rice vinegar for the dipping sauce. Dunk and enjoy!