1 package extra-firm organic tofu (14 oz.), cut into cubes
1.5-2 inch piece fresh ginger, peeled and finely chopped
3-4 cloves garlic, finely chopped
1 tbsp olive oil
1.5 tbsp brown sugar
1.5 tbsp soy sauce
1 package rice spring roll skins
1 lb. bean sprouts
1 cup shredded carrots
2 cups chopped romaine lettuce
1/2 c. chopped fresh cilantro
Peanut Sauce:
1/2 c. all-natural chunky peanut butter
2 tbsp. lime juice
salt, as needed
(1 tbsp. asian chili-garlic sauce or soy sauce, if desired)
Directions:
Prepare tofu. Combine tofu, ginger, garlic, olive oil, brown sugar, and soy sauce in a skillet. Cook over medium heat until liquid is absorbed into tofu, and the tofu browns.
Allow tofu to cool, then combine with bean sprouts, carrots, lettuce, and cilantro in a large mixing bowl. Mix well
Prepare wrappers according to directions on packaging (submerse 20-40s. in warm water, until soft), one at a time
Place approx. 1/4 c. prepared shrimp/vegetable mixture into the center of the wrapper. Roll according to package instrucitons
Prepare peanut sauce by mixing peanut butter, lime juice, salt and chili-garlic/soy sauce in a small bowl.