Set aside with prepared veggies and vermicelli noodles. Roll up halfway, fold sides in, then finish rolling.
Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos).
Fresh spring roll recipe tofu. To store fresh spring rolls for later: Move to a cutting board and spread out into a circle. Place the wrapper in a diamond position and add about 1 tablespoon of filling on the bottom.
Start sauteing the tofu while you prep the other ingredients. Remove from skillet and brush peanut sauce in a thick layer on one side. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
To make the peanut sauce, whisk the peanut butter, hoisin sauce, sriracha sauce and water together. Sear tofu for 4 minutes or until golden brown, then carefully flip with a fork or spatula for even cooking. Repeat until all ingredients are used.
Calories per serving of fresh tofu spring roll (not fried) 47 calories of wonton wrappers (includes egg roll wrappers), (0.50 wrapper, eggroll (7 square)) 12 calories of rice noodles, (0.06 cup) 5 calories of tofu, firm, (0.03 cup) To assemble spring rolls, pour very hot water into a shallow dish or skillet. Add water if you like it thinner.
Once hot, add avocado oil and tofu (reserving any leftover coconut aminos for dipping). A little bit of multitasking cuts down on the meal prep time by 10 minutes. Carefully peel off one spring roll wrapper.
Arrange lettuce, rice noodles, cooked marinated tofu, chive, mint leaves, cilantro, and cucumber and wrap, tucking in the sides then rolling up to make a sealed spring roll. Prep the vegetables, tofu, and noodles. Spring roll salad with peanut glazed tofu all the flavors of vietnamese salad rolls, without the fuss of dealing with finicky rice wraps.
Cover with damp paper towels and cover tightly with plastic wrap. Cook for 3 minutes, then transfer skillet to the preheated 400. Layer whole ( uncut) spring rolls between damp paper towels (dripping wet and then wrung out) in a large baking dish, not touching.
1 large carrot cut or peeled into thin strips 1/2 avocado cut into thin strips 1/2 english cucumber cut into thin strips 8 romaine lettuce leaves 1 small bunch saifun bean threads.