Spicy Sriracha Tofu Spring Rolls Recipe
Prep Time:
40 minutes
Cook Time:
15 minutes
Servings:
6 Servings
Ingredients
  • 8 ounces super firm tofu
  • 1 tablespoon + 1 teaspoon avocado oil, divided
  • 5 tablespoons soy sauce, divided
  • 4 tablespoons sriracha, divided
  • ¼ teaspoon seasoned sriracha powder
  • 2 ounces rice noodles
  • ½ cup peanut butter
  • 1 tablespoon maple syrup
  • 2 tablespoons lime juice
  • 2 carrots, cut into thin strips
  • 1 English cucumber, cut into thin strips
  • 4 kale leaves, destemmed
  • 12 rice paper wrappers
Directions
  1. Cut the tofu into long, thin strips, about ¼-inch thick.
  2. In a small bowl combine 1 teaspoon of avocado oil, 3 tablespoons of soy sauce, 2 tablespoons of sriracha, and the sriracha powder.
  3. Add the tofu strips and marinade to a shallow container and let sit for 30 minutes.
  4. Cook the rice noodles and drain according to package directions. Set aside.
  5. Add the remaining 1 tablespoon of avocado oil to a frying pan over medium heat.
  6. Add the tofu and cook for 15 minutes, stirring occasionally.
  7. To make the sauce, combine the remaining soy sauce, peanut butter, maple syrup, remaining sriracha, lime juice, and ¼ cup water.
  8. Pour warm water in a large frying pan big enough to accommodate the rice paper rounds.
  9. Dip the rice paper into the water for 5 seconds then place on a work surface.
  10. Assemble the spring roll by adding in a small amount of tofu strips, carrots, cucumber, kale, and rice noodles.
  11. Wrap rice paper over the filling then fold in the sides and continue rolling. Repeat until all spring rolls are wrapped.
  12. Serve the spicy sriracha tofu spring rolls with sauce.