Appetizer for 8
Pad Thai Spring Rolls
Rice noodles, tofu, carrots, herbs, and tangy tamarind sauce fill soft wrappers for chilled, no-cook spring rolls.
$0.93per serving $
55 minstart to table
8servings
VietnameseVegetarianDairy-freeBudgetAppetizersSnacksBack to schoolSpring
Ingredients
- 14 oz extra-firm tofu
- 8 oz white or brown rice noodles
- 9 white or brown rice spring roll papers
- 2 cups thinly sliced carrots
- 1 handful fresh cilantro
- 3 tbsp tamarind concentrate
- 3 tbsp tamari or soy sauce
- 3 1/2 tbsp coconut sugar or maple syrup
- 1/2 lime
- 1 1/2 tsp chili garlic sauce
- peanut sauce / almond sauce / cashew sauce
- sriracha
Steps
- Soak the rice noodles in hot water for 8 minutes, then drain and cool them.
- Whisk the tamarind, tamari, sugar, lime juice, chili garlic sauce, and 2 tablespoons water in a bowl.
- Crumble the tofu and toss it with the noodles, carrots, cilantro, and sauce.
- Dip each rice paper in warm water for 10 seconds, then fill and roll it tightly with the mixture.
- Chill the rolls for 15 minutes, then serve them with peanut sauce and sriracha.
Main ingredient on sale this week? See what to make with tofu on sale.
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