BHA & BHT Free Gluten Free Tofu Spring Rolls
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz extra-firm tofu, pressed and cut into ½-inch planks
- 2 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 cup shredded purple cabbage
- 1 medium carrot, peeled and julienned
- 1 english cucumber, seeded and julienned
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
For the dipping sauce
- 3 tbsp tamari
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. In a shallow bowl, whisk together the 2 tbsp tamari, 1 tbsp sesame oil, and 1 tsp rice vinegar. Add the tofu planks and turn to coat, then arrange them in a single layer on the prepared baking sheet.
- 2
Bake the tofu for 18–22 minutes, flipping once halfway through, until the edges are firm and golden brown. Remove from the oven and let cool slightly, then slice each plank into 1/2-inch strips.
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