Marinated Tofu Fresh Spring Rolls with Peanut Sauce

September 14, 2013

A really delicious light appetizer or lunch that is filling and vegan, gluten-free, and brimming with flavour.

- 1 block extra-firm tofu, drained and pressed (wrap in paper towel for about 30 minutes to get out any extra moisture)
- 1/4 cup dark soy sauce or mushroom soy sauce
- 1 tsp sugar
- 1/2 tsp chili flakes
- 1/2 tsp garlic powder
- 1/4 tsp salt
- olive oil for the pan
- 1 package cooked rice noodles (I used vermicelli)
- 10-12 leaves of lettuce
- about 20 sprigs of chive
- about 20 mint leaves
- about 20 sprigs/stems of cilantro
- 1/2 a cucumber, cut into strips
- 10 rice paper wraps
- (FOR THE PEANUT SAUCE)
- 1/2 cup natural peanut butter (nothing but peanuts)
- 1/3 cup hoisin sauce
- 1 tsp sriracha sauce
- 1/3 cup water (+ more to thin if you like it a bit thinner)

Please see Je suis alimentageuse for directions
See the full directions on my site

Nutritions

Calories
230

Sodium
770mg
32% DV

Fat
13g
21% DV

Protein
4g
8% DV

Carbs
13g
4% DV

Fiber
2g
8% DV