The original version of this recipe was one of my very first blog posts when I started blogging, so naturally I decided to make it my first blog post on Modern Munch (with a few new edits!). I was super excited when I originally shared this recipe as it ended up being featured on thefeedfeed.com and that was a huge milestone for me. These updated salad rolls are light, fresh, and packed with flavour and make a great summer meal or appetizer. Makes 12 salad rolls.
Ingredients:
1 Brick Extra Firm Tofu
1/4 cup Tamari (or regular soy sauce)
1/4 cup Rice Vinegar
1 tbsp Lime Juice
1 tbsp Maple Syrup
1 tbsp Fresh Ginger
1 tsp Fresh Garlic
1 tsp Sriracha (or to taste)
2 tbsp All Natural Peanut Butter
12 Pieces Rice Paper Wrappers
2 Cups Cooked Vermicelli Noodles
1 Cup Hot water
Veggies/Herbs:
Cucumber
Carrots
Avocado
Lettuce
Cilantro
Method:
- Mix Tamari, rice vinegar, lime juice, maple syrup, ginger, garlic, and Sriracha together in a bowl. Taste the sauce, adjust to your taste for spicy level, add more Sriracha if necessary
- Drain and press tofu between a towel or paper towels to remove excess water. Cut tofu into planks width-wise about 1/4 inch thick (this should give you 12 pieces). Place tofu in a shallow dish or zip bag
- Add your sauce to the tofu and let marinade for at least 2 hours, or as long as possible. Make sure all pieces are covered
- When tofu is done marinating, preheat oven to 425°F
- Remove tofu from marinade (SAVE MARINADE) and place on a non stick baking sheet (or use parchment paper) and bake for 20 minutes. Flip after 20 minutes and bake for another 10 minutes on the opposite side, or until tofu has darkened and crisped up
- While tofu is cooking, use 1/3 cup of the marinade and mix with the peanut butter. You’ll need to whisk this one in a small bowl as the all natural peanut butter is quite thick, don’t worry it will mix together nicely just keep at it. Set aside in small dish, this is your dipping sauce
- Cook vermicelli according to instructions on package
- Pour hot water into a shallow dish, use this to dip the rice paper wrappers
- Once tofu is done, assemble your salad rolls. You can do this in any order, I start with tofu on the bottom then add my noodles and top with veggies and then roll
Tips:
Follow directions on the rice paper wrappers for how to roll. It helps to use a wooden surface such as a cutting board for your rolling to prevent sticking.
