Rainbow Spring Rolls with Crispy Tofu

Rainbow Spring Rolls are colorful, healthy and so fun to make!

Preparation time 40 min
Cooking time 30 min
This recipe keeps for 2 days

Ingredients (5 servings)

Baked tofu

• 1 block Tofu
• 1/2 tsp Salt
• 1 tbsp Grapeseed oil (any cooking oil)
• 1 tbsp Cornstarch

Sauce

• 1/3 cup Peanut butter
• 2 tbsp Soy sauce (or tamari)
• 1 tbsp Maple syrup
• 2 tbsp Water

Spring rolls

• 1 bunch Coriander leaves, fresh (or other herbs like mint or parsley)
• 1 regular Cucumber, raw (julienne)
• 1 medium Carrots, raw (julienne)
• 1/2 medium Red bell pepper (julienne)
• 2/3 cup, shredded Red cabbage, raw
• 100 g Rice noodles, dry (vermicelli)
• 10 medium paper Rice paper

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Instructions

1. Press the tofu using a heavy object or tofu press, for 20 to 30 minutes, to get rid of the excess moisture.
2. Prepare the sauce
   In a jar or mixing bowl, whisk together all sauce ingredients, until smooth.
3. Prepare the tofu
   Preheat the oven to 200C (400F) and line a baking sheet with parchment paper. Once the tofu has been drained, cut the block into sticks. Toss the tofu sticks with oil, salt and cornstarch, until well coated. Arrange the tofu sticks in an even layer and bake for 25 minutes, tossing halfway. Brush the sticks with Peanut Butter sauce and bake for another 5 minutes. They will only require a small amount of sauce, the rest will be used for serving.
4. Prepare the vegetables
   Cut the cucumber, bell pepper and carrot into small sticks. Thinly slice the red cabbage.
5. Prepare the noodles
   Pour boiling water over the rice noodles and let them sit for a couple of minutes, according to the package instructions.
6. Assemble the spring rolls
   Pour hot water into a pot or skillet (larger in diameter than the rice paper). Immerse one rice paper at a time, for about 15 seconds (or according to the package instructions), until slightly soft. Assemble right away, before moving to the next one.
7. Transfer the softened rice paper on a damp cutting board or plate and gently spread out the edges into a circle.
8. In the middle of the rice paper add a small handful of vermicelli noodles and layer the carrots, bell peppers, cucumber, cabbage, fresh herbs and tofu on top.
9. Fold over once.
10. Tuck in the edges and continue rolling until the seam is sealed.
11. Place seam-side down on a serving plate and repeat until all fillings are used up.
12. Serve with the Peanut Butter sauce. Enjoy!
13. How to store
    The leftovers store well individually, separated by parchment paper to keep them from sticking together, for up to 2 days. The peanut butter sauce will last longer, for up to 6 days.

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Nutrition

One serving contains 410 calories, 17 grams of protein, 17 grams of fat, and 52 grams of carbohydrates.

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