Ingredients

The following ingredients have 11 Servings
  • 2 cups vegetables ((carrots, daikon or red radish // julienned))
  • 3/4 cup unseasoned rice vinegar
  • 1 cup water
  • 4-5 Tbsp sweetener ((i.e. agave nectar, sugar, or honey if not vegan))
  • 1/2 tsp sea salt
  • 1 medium lime ((juiced))
  • 1 block extra-firm tofu
  • 1 Tbsp tamari ((or soy sauce if not GF))
  • 12 spring roll rice papers
  • 1 large bundle cilantro ((large stems removed // or sub basil or mint))
  • Sriracha or chili garlic sauce ((optional))
  • Leftover vinegar sauce OR peanut butter or almond butter sauce

Instruction

  • Preheat oven to 400 degrees F (204 C) and wrap tofu in a clean, absorbent towel and set something heavy on top to press. Once preheated, slice tofu into medium-sized rectangles (see photo) and place on a parchment-lined (or lightly greased) baking sheet.
  • Bake for 25-30 minutes, or until golden brown on all sides. Generously brush with soy sauce and set aside.
  • While the tofu is baking, prepare pickling sauce by combining rice vinegar, water, sugar, salt, and lime juice in a jar and shaking to combine. Taste and adjust seasonings as needed, adding more sweetener of choice for sweetness, or vinegar or lime juice for tanginess. Transfer to fridge to chill.
  • Next, prep vegetables by julienning or thinly slicing radish, carrot and any other desired fillings (jalapeño is a common Banh Mi addition). Add to vinegar mixture to quick pickle in the fridge.
  • Prepare station for making spring rolls by getting a surface to lay rice papers on, and heat 2-3 cups (amount as original recipe is written // increase as needed if making larger batch) water to boiling, then turn off heat.
  • Drain pickled veggies at this time and reserve liquid for dipping. If opting for a nut butter sauce, prepare at this time (recipe links above).
  • To prepare a spring roll, dip rice paper in hot water for 15-20 seconds, or until soft and pliable and transfer to a damp working surface (such as a cutting board). Then add 3-4 pieces tofu, pickled vegetables, 1-2 tsp sriracha or chili garlic sauce, and a large handful of cilantro. Fold over once, tuck in edges, and continue rolling over.
  • Lay seam side down on a serving platter or baking sheet and cover with a slightly damp towel to keep moist. Continue until all spring roll fillings are used up - about 10-12 rolls (amount as original recipe is written // adjust if altering batch size).
  • Serve with leftover vinegar sauce OR my favorite almond butter or peanut butter sauce (recipes above). Leftovers store well covered in the fridge for up to 2 days, though best when fresh.