NUTRITION

SERVINGS

INGREDIENTS

10 oz firm tofu

3 whole rice paper wraps

0.75 cup shelled edamame

0.5 tbsp creamy peanut butter

1 tsp tamari

1 tsp rice vinegar

0.5 cup shredded carrots

0.5 cup sliced cucumber

0.25 cup fresh cilantro

0.25 cup fresh mint

0.25 tsp garlic powder

0.25 tsp sea salt

0 tsp avocado oil

PREPARATION

• 1

  Press the firm tofu between paper towels to remove excess moisture, then slice into long, uniform strips.

• 2

  Dust the tofu strips evenly with garlic powder and sea salt.

• 3

  Heat the avocado oil in a non-stick skillet over medium-high heat and sear the tofu until each side is golden brown and slightly firm.

• 4

  In a small mixing bowl, whisk together the creamy peanut butter, tamari, and rice vinegar until the sauce is smooth and emulsified.

• 5

  Fill a shallow dish with warm water and submerge one rice paper wrap for about 10 seconds until it becomes soft and pliable.

• 6

  Lay the wrap flat on a clean surface and place a portion of the tofu, carrots, cucumber, cilantro, and mint in the lower third of the paper.

• 7

  Fold the bottom edge over the filling, tuck in the sides, and roll tightly toward the top; repeat with the remaining wraps.

• 8

  Serve the fresh summer rolls immediately with the peanut dipping sauce and the shelled edamame on the side.