Fresh Vegetable Crunchy Rolls with Sriracha & Soy Sauce Tofu {served with a spicy-sweet peanut sauce!} - Gluten Free & Vegan

Ingredients

Fresh Vegetable Crunchy Rolls with Sriracha & Soy Sauce Tofu

• ½ red pepper, julienned
• 1 large carrot, julienned
• ⅓ -1/2 long English cucumber, julienned
• 3 green onions, thinly sliced on a diagonal
• small handful of baby spinach, gently bunched up and sliced thinly
• ½-1 full recipe of Baked Sriracha & Soy Sauce Tofu (optional: double the marinade), chilled and cut into thin strips
• sesame seeds
• 5-10 rice papers (I used 22 cm papers)
• Peanut Sauce:
  • 2 tbsp soy sauce (or Bragg's Liquid Aminos - GF)
  • 3 tbsp peanut butter
  • 1 tbsp sriracha
  • 1 tbsp chili garlic sauce (can substitute with 1 more tbsp sriracha)
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar (or maple syrup)
  • 1 tbsp sesame seeds
  • 2-3 tbsp water to thin

Baked sriracha and soy tofu

INGREDIENTS

• 1 block extra-firm tofu
• 1/2 tsp olive oil
• 2 tbsp light soy sauce
• 1 1/2 tbsp sriracha

Yield: 2-4 servings

Supplies: Chef’s knife, mixing bowl, tongs, parchment paper, cookie sheet.

Instructions

1. Preheat oven to 425F.
2. Slice your tofu into your desired shape. I usually go with quarter-sized squares - I'd recommend sticking close to that size and ensure that you slice it no thicker than ½ inch.
3. Add the tofu to your mixing bowl and add the olive oil, sriracha, and soy sauce. Gently mix to combine.
4. Spread evenly on a cookie sheet and bake for 10 minutes.
5. After 10 minutes, remove your baking sheet from the oven and flip each piece of tofu. Drizzle the remaining marinade over the tofu and bake for another 10-12 minutes.
6. One the tofu is crispy on the outside, remove from the oven.