Tofu Vegetable Spring Rolls with Apricot-Soy Dipping Sauce
INGREDIENTS
1 block of extra-firm tofu, drained
sesame oil
olive oil
2 tablespoons arrowroot powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
rice paper
sliced avocado
sliced vegetables such as bell pepper, carrot, cucumber, red cabbage, romaine lettuce
fresh herbs such as cilantro, mint, and basil
2 tablespoons apricot preserves
1.5-2 tablespoons tamari or soy sauce
2 teaspoons rice wine vinegar
1 teaspoon water
chopped scallion
1/8 teaspoon garlic powder
pinch of red chili flakes
garnish with gomasio, furikake, and/or sesame seeds
METHOD
Preheat oven to 400 degrees F convection or 425 degrees F regular and line a baking sheet with parchment paper.
Press tofu using these instructions.
Then, cut tofu block in half crosswise and then into long strips (refer to this video for cutting instructions).
Transfer tofu to baking sheet. In a small bowl, whisk together 2 teaspoons of sesame oil and 1 teaspoon of olive oil. Add a pinch of salt and whisk.
On a small plate, add 2 tablespoons of arrowroot powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir together.
Use a silicone brush to brush oil mixture on tofu. Then, drench each tofu strip in the arrowroot mixture and return to baking sheet. Bake tofu in the oven until golden, about 20 minutes.
While tofu bakes, prepare dipping sauce. In a bowl, combine apricot preserves, soy sauce, rice wine vinegar, water, garlic powder, red chili flakes, and scallion. Whisk. Taste and adjust for seasoning.
Brush a large plate with oil.
Fill a large shallow bowl with hot water. Completely submerge rice paper in water until pliable, about 15 seconds. Transfer rice paper to oiled plate.
Layer avocado, veggies, and tofu on the bottom third of the paper. Fold over once, tuck in edges, and continue rolling like a burrito. Place on a plate seam-side down and repeat.
Garnish spring rolls with furikake (seaweed and sesame blend) and serve with dipping sauce. Enjoy!
