Crispy Tofu Spring Rolls

Makes 8 servings – Vegetarian/Appetizer – 1 hour 30 minutes

1 tsp. Sriracha
1 tbsp. HVH Honey
1 tbsp. Peanut Butter
1 tbsp. Hoisin
1/2 tsp. Ponzu
1/2 Lime, juiced
1 pkg. Rice Vermicelli
8 Rice Wrappers
1 c. Carrots, cut into small matchsticks
1 c. Cabbage, shredded
8 Thai Basil Leaves
1/2 c. Edamame, shelled

1 pkg. Extra Firm Tofu
1 tbsp. HVH Honey
1 tbsp. Sriracha
2 tbsp. Low-Sodium Teriyaki Sauce
2 tbsp. Olive Oil
2 tsp. Mirin
1 tsp. Adobo Seasoning (with pepper)
1 tbsp. Cornstarch
Coarse Salt to taste (after baking)

Drain the tofu (you can put something heavy on it after draining it initially to get more liquid out) and cut into 1/2″ cubes. Put the tofu into a large ziploc bag.

In a small bowl, whisk together the honey, sriracha, teriyaki, olive oil, adobo seasoning and mirin. Pour the mixture over the tofu and marinate for 30 minutes (no more than 2 hours or the flavor will be too strong). While the tofu marinates, preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Take the marinated tofu out of the bag (leaving any excess liquid) and put into a large bowl. With a fine wire mesh strainer, sift the cornstarch over the tofu and gently toss until well coated.

Place the tofu on the baking sheet and bake for 45-55 minutes, (flipping the tofu every 10-15 minutes) or until the tofu is lightly browned and crispy. Remove from the oven and sprinkle some coarse salt on top.

Cook the rice noodles according to package. Drain and mix the noodles with honey, peanut butter, ponzu, lime, hoisin and sriracha.

Soak the rice wrapper in water until soft (about 20 seconds). Assemble the rolls starting with basil and cabbage, following by noodles, carrots, edamame and tofu. Tightly/carefully roll until closed. Repeat this process until done and serve.

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