Rainbow Tofu Spring Rolls with Peanut Chili Crisp Sauce
Great meal for light lunch or easy summer dinner! Recipe crafted by Sara Tane (@saratane).
⅓ cup crunchy peanut butter
¼ cup warm water
3 tablespoons soy sauce
2 tablespoons Sichuan Chili Crisp, plus more to taste
1 lime, zested and juiced
1 tablespoon rice vinegar
1 teaspoon brown sugar
1 (15 ounce) block extra firm tofu, drained, patted dry, and cut into ½-inch cubes
1 tablespoon neutral oil
8 rice paper wraps
Fresh mint leaves
½ medium cucumber, peeled and julienned
½ medium carrot, peeled and julienned
¼ small head red cabbage, thinly sliced
Make the peanut chili crisp sauce. In a small bowl, whisk all ingredients until combined. Add more water if the sauce is too loose or more peanut butter if it’s too runny. Adjust the heat with more chili crisp, if desired. Season with salt.
Heat oil a large cast iron skillet over medium high heat. Season cubed tofu with kosher salt and add to pan. Let cook, undisturbed, until lightly golden brown, 5 minutes. Toss around tofu with a spatula until all sides are golden brown. Take the skillet off the heat and add ½ of the peanut sauce, using a spatula to evenly coat the tofu in peanut sauce.
Prepare the rice paper wraps. Fill a large, shallow bowl with water and submerge the wraps underwater for 5 to 10 seconds. Arrange the tofu, carrot, cucumber, cabbage, and mint in the center of the wraps, drizzling with more chili crisp, if desired. Fold opposite ends of the softened rice paper in to partially cover the filling, like a burrito. Then fold the bottom into the center, as tight as you can without ripping the wraps, so that you can seal up the roll. Repeat with the remaining wraps and fillings.
Cut the wraps in half and serve immediately with the remaining half of peanut chili crisp sauce.