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Teriyaki Tofu Spring Rolls with Sriracha Peanut Sauce
Ingredients
  • 1 14-ounce block extra-firm tofu
  • ¼ cup + 1 tablespoon organic soy sauce, divided
  • 1½ tablespoons coconut sugar
  • 1 tablespoon tapioca starch or cornstarch
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic, minced (about 2 cloves)
  • ½ teaspoon sesame oil
  • ¼ teaspoon ground ginger
  • Cooking spray or oil
  • 10 spring roll wraps
  • 2 cups romaine lettuce, roughly chopped
  • 1 bell pepper, thinly sliced
  • 1 small mango, peeled and thinly sliced
  • 1 large carrot, thinly sliced
  • ½ cucumber, thinly sliced
  • 1 avocado, thinly sliced
  • 2 tablespoons natural peanut butter
  • 2 teaspoons Sriracha sauce
  • Juice of ½ lime
  • 2 tablespoons water
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