VIETNAMESE SPRING ROLLS with crispy tofu

Ingredients

SPRING ROLLS

• 1 1/2 cups julienned vegetables (such as carrots, red pepper, and cucumber)
• 1 bunch fresh cilantro
• 1 bunch fresh mint
• 4 ounces vermicelli
• 8-10 whole spring roll rice papers

CHILI GARLIC DIPPING SAUCE

• 2 Tablespoons honey
• 1 Tablespoon sesame oil
• 1 Tablespoon fish sauce
• 1/2 Tablespoon sriracha
• 1/4 teaspoon ginger powder

CRISPY TOFU

• 8 ounces extra-firm tofu (drained and dried)
• 4 Tbsp sesame oil (divided)
• 3 Tbsp cornstarch
• 2 1/2 Tbsp chili garlic dipping sauce (made by you)
• 1 Tbsp reduced sodium soy sauce
• 1 Tbsp brown sugar or agave nectar

Instructions

1. Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
2. Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside.
3. Prep veggies julienne style and prepare chili sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed.
4. To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave (amounts as original recipe is written // adjust if altering batch size) and whisk to combine.
5. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
6. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail!
7. To the bottom third of the wrapper, add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
8. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).
9. Serve with sauce.
10. Leftovers store well individually wrapped in plastic wrap, though best when fresh.

Taken from: http://thefitchen.com/vegan-summer-rolls/, https://minimalistbaker.com/vietnamese-spring-rolls-with-crispy-tofu/