Crispy Tofu Spring Rolls with Almond Dipping Sauce

Method

1. Cook the rice noodles according to package directions (usually soak in boiling water for about 10 minutes), then drain and set aside.
2. Meanwhile, heat a large skillet over medium heat. Cut the pressed tofu into small rectangles. Toss the tofu pieces with the cornstarch until evenly coated. Add about 3 tablespoons of sesame oil to the hot skillet and fry the tofu, turning occasionally, until golden and crispy on all sides, about 5 minutes. Remove from the skillet and set aside.
3. Prepare the vegetables: julienne the carrots, red pepper, and cucumber. Pick the cilantro and mint leaves.
4. Make the almond butter dipping sauce: in a small bowl, whisk together the almond butter, soy sauce, brown sugar (or agave), lime juice, and chili garlic sauce. Add hot water a little at a time, whisking until you reach a pourable consistency. Taste and adjust seasoning if desired.
5. Prepare the tofu glaze: in a separate small bowl, combine about 2.5 tablespoons of the prepared dipping sauce with 1 tablespoon each of soy sauce, sesame oil, and brown sugar (or agave). Whisk to blend.
6. Return the tofu to the skillet over medium heat. Pour the glaze over the tofu and stir gently to coat. Cook for a few minutes, stirring frequently, until the sauce is absorbed and the tofu is shiny and glazed. Remove from heat.
7. To assemble the spring rolls, fill a shallow dish or skillet with very hot water. Dip one rice paper into the water for 10-15 seconds until softened. Transfer to a damp cutting board or clean damp towel and gently spread it into a circle.
8. On the bottom third of the rice paper, place a small handful of noodles, then top with some julienned vegetables, a few cilantro and mint leaves, and 2-3 pieces of glazed tofu. Fold the bottom edge over the filling, tuck in the sides tightly, and roll up firmly to seal.
9. Place the finished spring roll seam-side down on a serving platter and cover with a damp towel to keep it fresh. Repeat with the remaining rice papers and filling until all ingredients are used (you should get 8-10 rolls).
10. Serve the spring rolls with the remaining almond butter dipping sauce and sriracha or your favorite hot sauce on the side. These are best enjoyed fresh, but leftovers can be stored individually wrapped in plastic wrap.