Fresh and light, great with peanut sauce!

Makes: 4-6 servings Total time: 40 minutes

Tofu spring rolls

Ingredients:

Spring Rolls: 

  • 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:

  1. 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.
  2. Allow tofu to cool, then combine with bean sprouts, carrots, lettuce, and cilantro in a large mixing bowl. Mix well
  3. Prepare wrappers according to directions on packaging (submerse 20-40s. in warm water, until soft), one at a time
  4. Place approx. 1/4 c. prepared shrimp/vegetable mixture into the center of the wrapper. Roll according to package instrucitons
  5. Prepare peanut sauce by mixing peanut butter, lime juice, salt and chili-garlic/soy sauce in a small bowl. 
  6. Serve cold.