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Tofu & Avocado Spring Rolls with Peanut Dipping Sauce

Tofu & Avocado Spring Rolls with Peanut Dipping Sauce

I love this spring roll, one of my favorite rolls in the morning time to eat while sitting with my family.

Ingredients

  • Peanut Dipping Sauce
  • 1/2 cup creamy peanut butter
  • 2/3 cup water
  • 2 Tablespoons hoisin sauce
  • splash of fish sauce optional
  • 1 garlic clove minced
  • 1 teaspoon sugar
  • rice noodles cooked according to instructions on the package
  • 1 pound firm tofu sliced and then cut into strips
  • 1/4 in grape seed oil
  • 1/2 red pepper sliced into strips
  • 1 avocado sliced
  • 1/2 cucumber cut into strips
  • 1/4 purple cabbage sliced
  • Thai basil leaves
  • rice paper

Instructions

Steps:

  1. Peanut Dipping Sauce
  2. Whisk peanut sauce ingredients in a small mixing bowl. Refrigerate at least 30 minutes.
  3. Bring a pot of water to a boil. Cook the rice noodles according to the instructions on the bag or box of noodles. Prep the tofu and vegetables. After cutting the tofu into strips, place on a dry, clean paper towels. You want to remove as much moisture as possible.
  4. Add grape seed oil to a nonstick skillet until you have about a quarter inch of oil. Heat the oil on medium to medium high for 4 to 5 minutes. Cook the tofu for about 4 to 5 minutes on each side.
  5. Place on a plate lined with clean paper towels.
  6. One at a time, wet the rice paper (wet on both sides with really warm water, don’t allow it to soak) and then place on a round plate. Allow the rice paper to sit for at least one minute. Add rice noodles, tofu, red pepper, avocado, cucumber, cabbage and a couple of basil leaves. Roll once, fold in the sides and continue rolling until it’s a spring roll!
  7. Serve with the peanut dipping sauce.
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