Fresh spring rolls with spicy tofu and honey peanut sauce

These fresh spring rolls are so tasty you'll forget you're doing your body a whole lot of good by eating them. For real.

Fresh spring rolls

With spicy tofu and honey peanut sauce

  • 1 pack mung bean vermicelli
  • 3 carrots, julienned
  • ½ seedless cucumber, julienned
  • 1 bunch cilantro
  • 1 red bell pepper, julienned
  • Green onion, sliced lengthwise
  • ½ block extra firm tofu, sliced
  • 15 spring roll wrappers
  • ½ cup tamari
  • ¼ cup seasoned rice vinegar
  • 1 teaspoon fresh garlic, minced
  • 2 tablespoons hot oil
  • For peanut sauce
  • ½ cup honey
  • ½ cup crunchy peanut butter
  • 6 tablespoons tamari
  • 4 tablespoons seasoned rice vinegar
  • 2 tablespoons olive oil
  • 1-tablespoon sesame oil
  • ½ tablespoon Mulberry Street hot oil
  • 4 teaspoons garlic, minced
  • 2 tablespoons fresh ginger, minced

Place tofu, tamari, rice vinegar, garlic and hot oil in a shallow bowl. Cover, place in the refrigerator and marinate for an hour.

Combine all the ingredients for the peanut sauce in a high-powered blender. Blend until smooth. Set aside.

Bring water to a boil in a medium sized saucepan. Add your vermicelli. Cook for 5 minutes stirring frequently. Drain, then set aside.

Heat a heavy skillet on med. High with 1-tablespoon olive oil.  Carefully place marinated tofu in the pan. Brown the tofu on each side. Set aside.

Fill a large bowl with warm water.  Place your tofu wrapper in the water for 6 seconds.  Immediately set your wrapper on a cutting board and make your rolls, one by one.  Put a small amount of cilantro, red pepper, cucumber, carrots, green onion, 1 slice of tofu and small bundle of vermicelli noodles in the middle of your spring roll wrapper. Carefully wrap your roll like you would wrap a tight burrito.  Dip your fresh spring roll into your honey peanut sauce...

Enjoy, friends!