Crispy tofu spring rolls with a peanut sauce (vegan, gluten-free)

INGREDIENTS

Spring rolls:

• Avocado oil, 2 tablespoons

• Corn starch, 1/4 cup

• Firm tofu, 1/2 package

• Cilantro, a few leaves

• Cucumber, 1 medium sized

• Lettuce, 1 head

• Rice noodles, 1 package - I use Ocean’s Halo

• Rice paper wrappers, 1 package - I use Blue Dragon

• Sea salt

Peanut sauce:

• Peanut butter, 2 tablespoons

• Coconut milk, 1 cup

• Coconut aminos, 1/2 cup

• Brown sugar, 1/2 cup

DIRECTIONS

Spring rolls:

1. Prepare cucumber by cutting it into thin stripes

2. Prep rice noodles according to packaging

3. Remove the tofu from packaging, roll in a couple pieces of paper towels and gently press down for 10 seconds (be careful to not break the tofu!). Unwrap the tofu and cut into rectangular strips

4. Bring a frying pan to medium heat, once hot add avocado oil to the pan to create a thin layer of oil

5. On a plate, add the corn starch and lightly coat each piece of tofu with the corn starch

6. Add tofu to the pan to crisp up, cook on each side for a few minutes until golden brown. Add a pinch of sea salt to the tofu

7. Place done tofu on a paper towel lined plate to absorb excess oil

8. Place water on a plate and dip one rice paper wrapper for a few seconds to soften. Lay wrapper flat. In a row across the center, add the lettuce, cucumber, a piece of tofu, cilantro, and a handful of noodles. Fold and tightly roll the wrapper (you get better the more rolls you make!)

9. Repeat with remaining ingredients

Peanut sauce:

1. Place all ingredients in a sauce pan / pot over low heat

2. Mix all ingredients together

3. Bring to a boil to allow sauce to thicken

4. Keep leftover sauce in a jar and refrigerate