Servings: 4 people
Calories: 369kcal
Ingredients
For the crispy tofu:
- 14 oz. extra firm tofu pressed and cubed
- 1/4 cup soy sauce gluten free
- 1 tsp. sriracha sauce
- 1 tbsp. sesame oil
- 4 cloves garlic minced
- 2 tsp. ground turmeric
- 1/2 tsp. fresh ginger minced
- 2 tsp. maple syrup
For the veggies:
- 1/2 head napa cabbage finely sliced or grated
- 1 medium cucumber grated
- 2 large carrots grated
- 1 bunch scallions sliced thinly, white and green parts only
- 3/4 cup fresh cilantro roughly chopped
- 3 tbsp. unseasoned rice vinegar
- 1/2 tbsp. avocado oil
- 1/2 tsp. sea salt
- 1/2 tsp. white pepper
For the sriracha mayo:
- 2/3 cup Just Mayo
- 3 tbsp. rice vinegar
- 1 tbsp. sriracha sauce
- 1 tsp. mirin
- 1/2 tsp. fresh ginger grated
Other ingredients:
- 12-20 rice wrappers
- 1.5 cups room temperature water
Instructions
For the tofu:
- Preheat oven to 425ºF and press the tofu.
- Combine soy sauce, sriracha, sesame oil, garlic, turmeric, ginger, and maple syrup in a large mixing bowl and whisk together to thoroughly combine into a marinade.
- Once tofu is pressed, slice it in half width-wise, then in half length wise. This will leave you with four quarters. Then, slice the quarters into 1/4-1/2 inch slices (see photo).
- Place the tofu slices in the marinade and let sit for 10-15 minutes. Then, transfer the tofu to an oiled baking sheet using a slotted spoon. Bake for 15-25 minutes, checking occasionally. Remove the tofu from the oven when the edges are crisp but the middle is still tender.
For the spring roll assembly:
- Combine all veggies and the sea salt, white pepper, and rice vinegar in a large bowl and toss to combine until the veggies are coated in the rice vinegar and seasonings.
- Prepare your workspace by placing the room temperature water in a large, flat pan, such as a pie dish or 12-inch skillet. Lay out your your rice wrappers, veggies, and tofu in that order (you'll assemble the spring rolls in this order). Prepare two lightly oiled plates: one for wrapping the spring rolls and one on which to place the finished ones.
- Begin assembly by dipping a rice wrapper in the water, making sure it's fully saturated but still minimally firm (about 5-10 seconds). This will largely depend on your brand of rice wrappers, so go by feel. Lay the wet rice wrapper flat on a plate and place a heaping spoonful (about a 2 tbsp.) of the veggies in the center. Then, place 2 pieces of tofu on top of the veggies.
- Wrap the spring rolls by pulling the left and right sides of the rice wrapper towards the center until they meet.
- Then, starting at the top, tuck the edge of the spring roll wrapper tightly up underneath the veggie pile and begin rolling until the wrapper fully surrounds the veggies and tofu. Then, remove to a plate. Pro tip: don't be afraid to pull the wrapper a little bit tightly. They are pretty resilient, so they shouldn't rip.
- Repeat the process until you've used up all your veggies, tofu, and wrappers. Enjoy cold and fresh!
- Store any leftover rolls in a very lightly oiled airtight container. If you must stack them on top of each other, lay a piece of parchment or wax paper in between them to prevent them from sticking to each other. They will keep for 2-3 days.
For the sriracha mayo:
- Combine all mayo ingredients in a medium bowl and stir to thoroughly combine. Add more or less sriracha depending on how much spice you can tolerate. You can store in an airtight container for up to 3 days.
Nutrition
Sodium: 521mg | Calcium: 194mg | Vitamin C: 39mg | Vitamin A: 5752IU | Sugar: 7g | Fiber: 5g | Potassium: 818mg | Cholesterol: 6mg | Calories: 369kcal | Saturated Fat: 1g | Fat: 7g | Protein: 19g | Carbohydrates: 57g | Iron: 6mg
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