This is a variation of the rice paper sushi rolls with crispy tofu, kelp noodles & spicy peanut sauce for when you want to do less work or are just in the mood for a bowl of deliciousness. Any leftover tofu can be used for in a sandwich, in the next night’s meal, on top of a salad or on its own. They are hard to stop eating. 🙂
- 1/2 block firm tofu, drained and cut into thick strips
- 2 tbs fresh cilantro, minced
- 1 inch piece ginger, minced
- 1-2 garlic cloves, minced
- 1 green onion, sliced (both white and green parts)
- handful of baby spinach, chopped
- 1 carrot, peeled and julienned / cut into thin strips
- ¾ cup cabbage, cut into thin strips
- optional topping: almond slices, sesame seeds
- sesame oil
- 1 tbs soy Sauce
- 1 tbs Rice Vinegar
- 1 tsp Coconut Palm Sugar
- 1 tsp sesame seeds
- 1 tbs lime juice
- Once you’ve prepared all of the vegetables, heat a small amount of sesame oil in a wok or non-stick skillet on medium-low. Add in the ginger, garlic and green onion and sauté for about 30 seconds. Add in the carrot, cabbage, cilantro, baby spinach and the soy sauce, rice vinegar, coconut palm sugar, sesame seeds, almond slices and lime juice. Saute for about 5-6 minutes, or until everything starts to get soft (Not too soft though – you still want the cabbage and carrot to be sturdy). Remove mixture from wok and place to the side while you prepare the tofu.
- Look below for tofu instructions.
After you’ve squeezed out the excess moisture of the tofu and cut it into thick strips, coat all sides of the tofu in the Tofu Coating mixture.
Directions for Tofu
- Heat a bit more sesame oil (1-2 tbs) in the wok to medium-low heat and add in the coated tofu on a single layer. You may have to cook in batches. Rotate the tofu after ever 45 seconds to 1 minute until all the sides are crispy. Remove from heat and place on a paper towel to remove excess oil.