Vietnamese Spring Rolls with Crispy Tofu

By Minimalist Baker · minimalistbaker.com

45 minMakes 8–10 spring rolls

Fresh rice paper rolls filled with crispy sesame-glazed tofu, vermicelli, vegetables, and herbs; served with almond butter dipping sauce.

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prepDrain and press tofu thoroughly until very dry
115 g vermicelli or rice noodles	Cook noodles 10 min, drain & set aside		Assemble & roll spring rolls
225 g extra-firm tofu, drained and pressed	Fry tofu & cornstarch in sesame oil 5 min	Coat tofu with glaze, cook until absorbed
3 Tbsp cornstarch
3 Tbsp sesame oil (for frying tofu)
200 g julienned vegetables (carrots, red pepper, cucumber)	Prep vegetables & herbs
1 bunch fresh cilantro
1 bunch fresh mint
85 g salted creamy almond butter	Whisk almond butter sauce, thin with hot water
1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
1–2 Tbsp brown sugar, agave, or honey if not vegan
1 Tbsp fresh lime juice
1/2 tsp chili garlic sauce
Hot water (to thin sauce)
2 1/2 Tbsp almond butter (for glaze)	Whisk tofu glaze ingredients
1 Tbsp reduced sodium soy sauce (tamari if gluten-free, for glaze)
1 Tbsp brown sugar or agave nectar (for glaze)
1 Tbsp sesame oil (for glaze)
8–10 whole spring roll rice papers	Soften rice paper 10–15 sec in hot water
Very hot water (for softening rice papers)

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