Vegan Gluten Free Tofu Peanut Rice Paper Rolls
Total time1 hr 10 min
Prep time30 min
Cook time25 min
4.7(21)
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Learn more āIngredients
4 servings
For the tofu
- 14 oz firm tofu, pressed and cut into Ā½-inch planks
- 1 tbsp tamari
- 1 tbsp sesame oil
- 1 tsp rice vinegar
For the rolls
- 3 oz rice vermicelli noodles
- 8 rice paper wrappers (8.5-inch rounds)
- 1 medium carrot, peeled and julienned
- 1 medium cucumber, seeded and julienned
- 1 cup red cabbage, thinly shredded
- Ā½ cup fresh mint leaves
- Ā½ cup fresh cilantro leaves
For the peanut sauce
- ā cup creamy peanut butter
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp fresh ginger, finely grated
- 1 tsp sriracha (optional)
- 3ā4 tbsp warm water
For serving
- 2 tbsp crushed roasted peanuts (optional)
- lime wedges (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Line a baking sheet with parchment paper. Pat the pressed tofu planks dry with paper towels, then cut them into strips about 1/2 inch wide and 3 inches long.
- 2
In a small bowl, whisk together 1 tbsp tamari, 1 tbsp sesame oil, and 1 tsp rice vinegar. Add the tofu strips and toss gently to coat. Arrange in a single layer on the prepared baking sheet.
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