Yumm! I have officially fallen in love! I made these spring rolls last night for dinner and they were absolutely out of this world yummy! My favorite thing about this meal was the spicy peanut sauce! It totally brings the entire recipe together and gives it a little kick! For those of you who aren't crazy about cilantro, it isn't a necessary ingredient so feel free to omit it! Let me know what you think in the comments below!
+ 2/3 package of extra-firm non-GMO tofu
+ 8-10 Vietnamese spring rolls (you can find these at Whole Foods in the international section.)
+ 1/2 cup cooked quinoa
+ 2 medium carrots, cut into matchstick length strips
+ 1 cucumber, cut into matchstick length strips
+ 1 avocado, cut into matchstick length strips
+ leafy green lettuce
+ 1 bunch of cilantro
+ Spicy Peanut Sauce
+ 1/4 cup creamy all natural peanut butter at room temperature
+ 1 tablespoon of non-GMO soy sauce
+ 1 teaspoon brown sugar
+ 1 tablespoon fresh lemon or lime juice
+ 1 clove of garlic, minced
+ a few dashes of cayenne pepper or Tabasco Sauce
+ 4-8 tablespoons of water (add in 1 tablespoon at a time to avoid watery peanut sauce.)
+ Preheat oven to 350 degrees F.
+ Cut the tofu into long slices about 1/2 an inch wide. Lightly coat the tofu with olive oil, salt and pepper (make oil-free by omitting brushing the tofu with oil.) Bake tofu for 30 minutes, flipping the tofu over at the 15 minute mark. Remove from the oven when both sides are lightly brown. + As the tofu bakes, cook the quinoa by bringing 1 cup of water to a boil. Once boiled, add in the dry quinoa, cover and cook for 15 minutes or until all of the water is absorbed. Remove the quinoa from the heat and keep covered for ten minutes.
+ Chop the carrots, cucumber, avocado into matchstick size strips and mince your desired amount of cilantro. Once all the chopping is complete, fill up a large bowl with warm water. + Submerge the rice paper into the water for 2-5 seconds (depending on the thickness of the rice paper - see package for instructions on soaking.) Pull rice paper out of water (may still feel a bit firm which is fine) and place onto a clean plate.
+ Place 2 inches up from the bottom of the roll, one strip of each ingredient: lettuce, tofu, avocado, carrot and cucumber. Sprinkle one spoonful of quinoa and some cilantro over the vegetables and prepare to begin rolling.
+ Create the spring roll by folding in the sides then rolling the rest of the rice paper up. If you are confused about how to do this check out THIS VIDEO for You Tube instructions on how to roll up your spring roll.
+ Once finished, cut the rolls in half and begin making the spicy peanut sauce!
To make the spicy peanut sauce simply mix all of the ingredients into a small bowl and mix well. Add water in one tablespoon, allowing each tablespoon of water to be absorbed before adding in more. Allow the peanut sauce to set for a few minutes and serve!