Fresh Rolls & Peanut Sauce

Yield: 4 servings

Prep Time: 20 min

Cook Time: 10 min

Ingredients:

For the fresh rolls:

1 package rice paper sheets
1 package firm tofu
1 large carrot
1 cucumber
1 cup broccoli sprouts

For the peanut sauce:

1 cup smooth peanut butter
¼ cup low-sodium soy sauce
2 teaspoons red chili paste
2 Tablespoons dark brown sugar
2 limes, juiced
½ cup hot water
¼ cup chopped peanuts to garnish

Directions:

For the fresh rolls:

Begin by first peeling and slicing the carrot into thin strips. Then peel, seed and slice the cucumber.

Remove the tofu from the package and place it on a dish towel or paper towel to drain any excess liquid.

Cut the tofu into ¼" pieces and then dry fry them in a skillet over medium heat (use a non-stick pan, but do not use any oil!).

Cook the tofu for 6 minutes, then flip it and cook an additional 4 minutes.

Prepare an assembly station with the sliced carrot, sliced cucumber, cooked tofu and broccoli sprouts.

Fill a large bowl with hot water and place a wet paper towel on the cooking surface where you will prepare the fresh rolls.

Dip a sheet of rice paper into the hot water for 10 seconds, or until it becomes soft but does not break.

Place the softened rice paper onto the wet paper towel and then add several slices of carrot, cucumber, broccoli sprouts and two pieces of the cooked tofu.

Roll the ingredients up (the rice paper will stick to itself creating a seal).

Cut in half and serve with peanut dipping sauce.

For the peanut sauce:

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender.

Puree the ingredients together until the mixture is smooth.

Keep the motor running while you drizzle in the hot water to thin out the sauce (you may not need all of it).

Garnish with chopped peanuts.