Teriyaki Tofu Summer Roll
  • 1 Block Medium-Firm Tofu
  • ¼ cup of soy sauce
  • 3 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 2 teaspoons dark sesame oil
  • ¼ teaspoon garlic powder
  • 1 teaspoon Sambal Oelek Chilli Paste
Summer Rolls
  • Prepared Tofu
  • 1 package vermicelli noodles
  • 1 package of 8½ inch spring roll wrappers
  • ¼ head of lettuce, sliced
  • 1-2 carrots, julienned
  • ½ english cucumber, julienned
  • 1 bunch mint leaves
  • 1 bunch thai basil leaves
  • 4 teaspoons Sambal Oelek chili paste
  • ½ cup smooth peanut butter
  • 2 teaspoons of honey
  • 2 tablespoons of low sodium soy sauce
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • 1 teaspoon lime juice
  • A clove of garlic, minced
  • 1 tablespoon of green onion, minced
  • 1 teaspoon sugar
  • ½ cup unsweetened almond milk
  1. Start by draining the block of tofu and then slicing the block in half.
  2. Slice the half-blocks of tofu further into ¼ inch slices.
  3. On a plate, lay out one or two paper towels, then arrange the tofu flatly on the paper towel.
  4. Once laid out, put another layer or two of paper towels over the tofu, and cover with a second plate to weigh them down.
  5. Allow to dry for about 30 minutes.
  6. While drying, combine the remaining 6 ingredients in a small bowl and stir until sugar dissolved and ingredients well incorporated.
  7. After the tofu has had an opportunity to dry a bit, transfer to a dish with sides.
  8. Spoon the marinade over the tofu until well covered.
  9. Refrigerate for 30-60 minutes.
  10. Once ready, pan fry in a tablespoon of oil until browned on both sides.
Summer Rolls
  1. Start by preparing the vermicelli per the package's instruction.
  2. Once ready, soak a springroll wrapper in hot water for 1-2 seconds.
  3. Transfer flat onto plate, place about a ¼ cup of vermicelli noodles in middle of wrapper
  4. Add a few carrot slices, a few cucumber slices, and a couple of mint and/or basil leaves per your own preference.
  5. Top with a slice of tofu.
  6. Fold sides of wrapper up over ingredients, fold bottom of wrapper over sides, then roll.
  1. Place the peanut butter in a small sauce pan and heat on medium until the peanut butter melts, stirring constantly.
  2. Reduce heat to low and add remaining ingredients.
  3. Stir until well combined.
  4. Simmer on low for 5 minutes then remove from heat.
  5. You can serve the dipping sauce warm with the Teriyaki Tofu Summer Rolls, or chill it first, depending on your preference.
Recipe by Today I Might... at http://www.todayimight.com/food/teriyaki-tofu-summer-roll/