Name: Vietnamese Spring Rolls with Crispy Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 (spring rolls)
Ingredients: 1 1/2 cups julienned vegetables ((such as carrots, red pepper, and cucumber)); 1 bunch fresh cilantro; 1 bunch fresh mint; 4 ounces vermicelli or rice noodles ((the thinner the better)); 8-10 whole spring roll rice papers; 1/3 cup salted creamy almond butter; 1 Tbsp reduced sodium soy sauce ((tamari if gluten-free)); 1-2 Tbsp brown sugar, agave, or honey if not vegan ((depending on preferred sweetness)); 1 Tbsp fresh lime juice; 1/2 tsp chili garlic sauce; Hot water ((to thin)); 8 ounces extra-firm tofu ((drained and thoroughly dried/pressed)); 4 Tbsp sesame oil ((divided)); 3 Tbsp cornstarch; 2 1/2 Tbsp almond butter dipping sauce; 1 Tbsp reduced sodium soy sauce; 1 Tbsp brown sugar or agave nectar