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Marinated Tofu Fresh Spring Rolls with Peanut Sauce
Ingredients
  • 1 block extra-firm tofu, drained and pressed (wrap in paper towel for about 30 minutes to get out any extra moisture)
  • ¼ cup dark soy sauce or mushroom soy sauce
  • 1 tsp sugar
  • ½ tsp chili flakes
  • ½ tsp garlic powder
  • ¼ tsp salt
  • olive oil for the pan
  • 1 package cooked rice noodles (I used vermicelli)
  • 10 to 12 leaves of lettuce
  • about 20 sprigs of chive
  • about 20 mint leaves
  • about 20 sprigs/stems of cilantro
  • ½ a cucumber, cut into strips
  • 10 rice paper wraps
  • (FOR THE PEANUT SAUCE)
  • ½ cup natural peanut butter (nothing but peanuts)
  • ⅓ cup hoisin sauce
  • 1 tsp sriracha sauce
  • ⅓ cup water (+ more to thin if you like it a bit thinner)
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