Vegan Spring Rolls with Crispy Tofu and Peanut Sauce

sunglowkitchen.com

Akristae

subheading: For the spring rolls:

12 rice paper wrappers

1 ½ cups cooked thin noodles we like glass noodles

4 cups thinly sliced/shredded veggies (such as bell pepper, carrot, cucumber, lettuce)

½ cup fresh coriander, mint, or basil

subheading: For the tofu:

1 (14-oz) block tofu, extra-firm

1 tablespoon soy sauce (or tamari if GF)

2 tablespoon nutritional yeast

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon salt

1 heaping tablespoon corn starch

subheading: For the peanut sauce:

3 tablespoon peanut butter

2 tablespoon soy sauce (or tamari if GF)

1 tablespoon lime or lemon juice (or more to taste)

1 tablespoon honey or maple (or more to taste)

1 tablespoon sesame oil

1 teaspoon minced garlic

1 teaspoon minced ginger

½ teaspoon salt

¼ teaspoon cayenne pepper (optional)

2 tablespoon water (or more for desired consistency)

Directions at sunglowkitchen.com

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