YOUR SOLIN GENERATED RECIPE
Tofu Rice Paper Rolls with Peanut Dipping Sauce
Pan-seared tofu strips and crisp vegetables wrapped in delicate rice paper, served with a creamy, velvety peanut dipping sauce.
INGREDIENTS
6 oz Extra firm tofu
1 sheet Rice paper sheets
0.5 tbsp Creamy peanut butter
0.25 cup Non-fat Greek yogurt
1 tbsp Tamari
1 tsp Sriracha
0.5 cup Carrots
0.5 cup Cucumber
0.25 cup Fresh cilantro
0 tsp Sesame oil
0.25 tsp Garlic powder
0.25 tsp Ginger powder
PREPARATION
Press the extra firm tofu between paper towels to remove excess moisture and slice into long, thin strips.
Heat the sesame oil in a non-stick skillet over medium-high heat and sear the tofu strips until they are golden brown and crispy on all sides.
Season the tofu with garlic powder and ginger powder during the last minute of cooking, then remove from heat.
In a small mixing bowl, whisk together the creamy peanut butter, non-fat Greek yogurt, tamari, and sriracha until the sauce is completely smooth.
Prepare a large shallow dish with warm water; dip one rice paper sheet into the water for about 5 seconds until it becomes pliable.
Lay the softened rice paper flat on a clean cutting board and place a portion of the seared tofu, shredded carrots, julienned cucumber, and cilantro in the center.
Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly to seal.
Repeat the process for the remaining rolls and serve immediately with the peanut dipping sauce on the side.