Crispy Baked Tofu and Noodle Spring Rolls with Spicy Tamarind Sauce

Method

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Wrap the tofu in a clean kitchen towel and place something heavy on top, like a cast-iron pan, to press out the liquid. Let it sit for 15 minutes, then cut into 1/2-inch thick rectangular strips.
3. Arrange the tofu strips on the prepared baking sheet, leaving space between each piece so they can firm up. Bake for 28-30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes; for firmer, bake for 30-35 minutes. Set aside.
4. Meanwhile, prepare the carrots and cilantro. Cook the rice noodles according to the package instructions, then drain and set aside.
5. To make the sauce, combine the tamarind, tamari (or soy sauce), coconut sugar (or maple syrup), lime juice, and chili garlic sauce in a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low and cook for 3-4 minutes, stirring frequently.
6. Taste the sauce and adjust the seasonings: add more tamari for saltiness, chili garlic for heat, coconut sugar or maple syrup for sweetness, or lime juice for acidity. The sauce should be quite flavorful with a balance of salty, sweet, and sour – don't be shy! Remove from heat and set aside.
7. Heat a large skillet over medium heat. Once hot, add the baked tofu along with 1 teaspoon each of chili garlic sauce and tamari (or soy sauce), plus 1 tablespoon of the pad thai sauce. Sauté, stirring frequently, for 1-2 minutes. Remove from the pan and set aside.
8. Add the cooked noodles to the still-hot pan over medium heat and pour in the remaining pad thai sauce. Use tongs to toss the noodles and coat them evenly with the sauce. Cook for 1-2 minutes, then remove from heat and set aside.
9. Set up a station for assembling the spring rolls: a shallow bowl or plate for the rice paper, a kettle or pot of boiling water, and a clean work surface like a large cutting board.
10. Pour hot water into the shallow bowl and let it cool for 1-2 minutes. Dip one rice paper at a time into the water and let it soften for 45 seconds to 1 minute. You'll know it's ready when it becomes pliable and swirls around in the water.
11. Lift the rice paper, let the excess water drip off, and transfer it to your work surface. Place some noodles, tofu, carrots, and cilantro in the center. Roll over once, tuck in the sides, and continue rolling all the way up. Place the roll seam-side down on a serving plate or baking sheet and cover with a damp, room-temperature towel to keep fresh.
12. Repeat with the remaining ingredients until all spring rolls are made – about 8 in total.
13. Serve the spring rolls as is, with extra chili garlic sauce or Sriracha on the side. They also pair wonderfully with peanut, almond, or cashew butter sauce.
14. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days.