Cooked - Bang Bang Tofu Rice Paper Rolls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Bang Bang Tofu Rice Paper Rolls

1.0

1 block tofu, cut into strips

2 cloves garlic, grated

2 tbsp low-sodium tamari

2 tbsp sweet chili sauce

1 tbsp vegan oyster sauce

1 tbsp rice vinegar

1 tbsp sriracha (if you like spicy)

1 tsp maple syrup

Zest of 1 lime, optional

½ tsp cornstarch, for reserved marinade

1 English cucumber, julienned

2 carrots, julienned

Rice vinegar

Salt

Sugar

6-8 rice paper sheets

1-2 servings cooked vermicelli noodles (or sushi rice)

Scallions, cut green part into long strips

Cilantro

¼ cup vegan mayo

1 tbsp sweet chili sauce

2 tsp sriracha

1 tsp rice vinegar

In a pot of heavily salted water, boil tofu strips for 5 minutes.
Drain and pat dry.
Whisk together all the marinade ingredients except cornstarch.
Add tofu strips and coat.
Marinate for at least 10 minutes.
Heat neutral oil in a pan on medium heat.
Add tofu strips (reserving excess marinade) and cook for 3-4 minutes, flip and cook another 2-3.
Whisk the cornstarch into the marinade.
Lower the heat and pour the mixture over the tofu until it gets glossy.
Remove from heat.
Add cucumber and carrot to a bowl.
Splash on some rice vinegar and sprinkle salt and sugar (just eyeball this).
Mix and set aside until ready to roll.
Using a shallow bowl or plate, dip rice paper in cool water for 5-7 seconds.
Lay on parchment or clean dish towel.
Add 2-3 tofu strips, a handful of noodles, pickled veggies, scallion, and cilantro.
Roll like a burrito, tucking the sides as you go.
Repeat until you’re out of tofu (makes about 6 rolls).
Whisk together the mayo, sweet chili sauce, sriracha, and rice vinegar for the dipping sauce.
Dunk and enjoy!

Course🍤Appetizer

Diets🌱Vegan...

CategoryRice Paper Rolls

CuisineAsian

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 5 weeks ago

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