How incredible it is that this thin rice paper roll is loaded with crunchy raw veggies, soft noodles, and crispy tofu. As a bonus, this recipe also includes an easy 5-ingredient peanut sauce for dipping. You can grab whatever veggies you have in your fridge, and then you're ready to rock and roll!!!
Prep Time: 30 min
Cook Time: 10 min
1 block of firm tofu
2 bundles of soba noodles
1/3 cup red cabbage, shredded
1/3 cup carrots, thinly sliced
1/3 cup cilantro
1 red bell pepper, matchsticks
1 avocado, sliced
12 rice papers
For dipping sauce
1/3 cup creamy peanut butter
3 tbsp tamari sauce
2 tbsp brown rice vinegar
2 tbsp agave syrup
1 tsp minced ginger
Start by pressing tofu. While waiting for the tofu, cut veggies and prepare the peanut dipping sauce.
Prepare soba noodles as instructed on package (boil ~10 minutes). Rinse with cold water, drain, and set aside.
Here is an example of a tofu block after pressing for about 40 minutes.
Cut pressed tofu into 1/4 inch wide strips. The longer you press, the firmer the inside, which makes it easier to cut into thin shapes.
In medium heat, drizzle oil and pan-fry tofu until it has a golden crisp. You can add salt & pepper for taste. The tofu can rip the rice paper if it's too hot, so let the fried tofu cool down first.
Dip the entire piece of rice paper in the room temperature water and pull it out right away. Do not leave it sitting in the water.
Lay the rice paper flat, add the noodles, tofu, and veggies, and start rolling. Hold the fillings in place as you make a tight roll.