Crispy tofu and fresh veggies served with your favorite dipping sauce.
INGREDIENTS
2Tbsp
canola oil
1
package firm tofu
1
package 8.5-inch spring roll wrappers
1
package vermicelli noodles, prepared to package directions
1
head of bibb lettuce
2
large carrots, julienned
1
English cucumber, julienned
1
bunch mint leaves
1
bunch basil leaves
1
bunch cilantro
INSTRUCTIONS
1
Cut tofu block into rectangles that are 3 inchs long and 1/2 inch wide.
2
In a sauté pan, heat 1-2 Tbsp of oil. Brown the tofu until golden brown on both sides. Remove from heat.
3
Soak a spring roll wrapper in hot water in a shallow pan for 1-2 seconds then transfer flat onto preparation surface.
4
When flexible, place about a 1/4 cup of vermicelli noodles in center of spring roll wrapper. Add a leaf lettuce, some carrot slices, cucumber slices, and a couple sprigs of the 3 herbs. Sprinkle with chopped peanuts if desired.
5
Top with a slice of tofu and fold sides of wrapper up over ingredients, fold bottom of wrapper over sides, then roll.
1
package vermicelli noodles, prepared to package directions
1
head of bibb lettuce
2
large carrots, julienned
1
English cucumber, julienned
1
bunch mint leaves
1
bunch basil leaves
1
bunch cilantro
INSTRUCTIONS
1
Cut tofu block into rectangles that are 3 inchs long and 1/2 inch wide.
2
In a sauté pan, heat 1-2 Tbsp of oil. Brown the tofu until golden brown on both sides. Remove from heat.
3
Soak a spring roll wrapper in hot water in a shallow pan for 1-2 seconds then transfer flat onto preparation surface.
4
When flexible, place about a 1/4 cup of vermicelli noodles in center of spring roll wrapper. Add a leaf lettuce, some carrot slices, cucumber slices, and a couple sprigs of the 3 herbs. Sprinkle with chopped peanuts if desired.
5
Top with a slice of tofu and fold sides of wrapper up over ingredients, fold bottom of wrapper over sides, then roll.
