NUTRITION

SERVINGS

INGREDIENTS

9 oz firm tofu

0.5 cup shelled edamame

2 sheets rice paper

2 tbsp powdered peanut butter

1 tbsp tamari

1 tbsp rice vinegar

1 tsp sriracha

1 cup carrots

1 cup cucumber

0.25 cup mint

0.25 cup cilantro

4 leaves butter lettuce

0.25 tsp garlic powder

1 tsp water

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium heat and sear the tofu strips until they are golden and firm on all sides.

• 3

  In a small bowl, whisk together the powdered peanut butter, tamari, rice vinegar, sriracha, garlic powder, and water until the sauce is smooth and velvety.

• 4

  Prepare the vegetables by shredding the carrots and slicing the cucumber into thin matchsticks.

• 5

  Fill a wide, shallow bowl with warm water and dip one rice paper sheet for about 5 seconds until it becomes pliable.

• 6

  Lay the damp rice paper on a clean surface and place a leaf of butter lettuce in the center.

• 7

  Layer a portion of the seared tofu, edamame, carrots, cucumber, mint, and cilantro on top of the lettuce leaf.

• 8

  Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly to seal the summer roll.

• 9

  Repeat the process for the remaining three sheets and serve immediately with the peanut dipping sauce.