@mariannas_pantry: Crispy tofu spring rolls are one of my FAVORITE ways to eat tofu. Ingredients 1 cup cabbage, finely diced 1 cup shredded carrots 2 green onions, diced 16 oz extra firm tofu, pressed of excess liquid and shredded 2 tsp sesame oil 3 tbsp low sodium soy sauce 2 tbsp coconut aminos 1 tbsp rice vinegar 1 tsp garlic powder Rice paper wraps Optional: sesame seeds Instructions 1. Press your tofu by wrapping it in a towel and placing something heavy on top, I use books, let it sit for and hour. This gets all the excess water out. 2. Next chop cabbage and green onions and shred the carrots and tofu. 3. Heat sesame oil over medium heat in a nonstick pan then add tofu and veggies. Then add soy sauce, coconut aminos, rice vinegar, garlic powder, and salt. Mix everything together so it’s well combined and cook for 5-6 minutes. 4. Prepare your rice paper wraps: fill a bowl with hot water. Place rice paper wrap in the water then add to a damp cutting board. Add the tofu mixture to the center. 5. Fold opposite ends of the softened rice paper in. Then fold the bottom into the center so that it meets the edges and seals and roll. Place the wrap in a second sheet of rice paper and repeat (this holds the filling together better while it cooks). Dip both sides in sesame seeds then repeat until you’ve used all your filling. 6. In the same pan you used to cook tofu, spray with olive oil cooking spray and place on medium/high heat. Add spring rolls to the pan and cook on each side for 2-3 minutes. Let cool and enjoy! #tofu #springrolls #healthyrecipes

Marianna Moore

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Region: US

Tuesday 25 June 2024 19:42:46 GMT