Roasted Tofu Veggie Rice Paper Wraps with Peanut Ginger Sauce

Ingredients

Ingredients

• 14 oz firm tofu
• 8 sheets rice paper sheets
• 4 oz rice noodles
• 2 medium carrots
• 1 medium cucumber
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 1 tbsp rice vinegar
• 1/4 cup natural peanut butter
• 1 tsp fresh ginger, grated
• 1 clove garlic clove, minced
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 tsp sriracha
• 2-3 tbsp water

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Press tofu between paper towels for 10 minutes to remove excess water, then cut into 1/4-inch thick slices.
3. Toss tofu slices with 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of salt; spread on baking sheet and roast for 20 minutes, flipping halfway, until golden.
4. Cook rice noodles according to package instructions, about 3-5 minutes, then drain and rinse under cold water; set aside.
5. Shave carrots into thin ribbons using a vegetable peeler and slice cucumber into thin matchsticks.
6. Prepare the peanut ginger sauce by whisking together peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, grated ginger, garlic, maple syrup, sriracha, and water until smooth; adjust consistency with more water if needed.
7. To assemble, dip one rice paper sheet in warm water for 10-15 seconds until pliable, then lay flat on a damp towel.
8. Place in the center a small handful of rice noodles, roasted tofu slices, shaved carrots, and cucumber slices.
9. Fold the bottom over the filling, tuck in the sides, and roll tightly like a burrito; repeat with remaining sheets.
10. Serve wraps immediately with peanut ginger sauce on the side for dipping.