Ingredients
Units
Scale
For the Lemongrass Tofu
- 2 blocks of O Organics® super firm tofu
- 3 cloves of O Organics® garlic, chopped (approximately 1 tsp)
- 1 lemongrass, finely chopped (approximately 2 tbsp)
- 1 tsp chopped O Organics® ginger
- 2 tbsp vegetarian oyster sauce
- 2 tbsp plant-based fish sauce
- 1 tbsp mushroom soy sauce or soy sauce
- 3 tbsp agave nectar or raw sugar
- 1/2 tsp black pepper
- 3 tbsp cooking oil
For the Purple Cabbage & Carrot Pickle
- 2 cups shredded purple cabbage
- 1 cup O Organics® shredded carrots
- Fresh juice from 1 juicy lemon
- 1 tbsp agave nectar or raw sugar
- Pinch of salt
For the Vermicelli
- 4 to 6 rice vermicelli sheets or 3 oz rice vermicelli
- 1 green onion, chopped
- 3 tbsp cooking oil
- Pinch of salt
For the Rolls
- 12 to 16 rice paper
- 5 oz O Organics® spring mix
- 1 English cucumber, cut into half lengthwise, then sliced diagonally 3” long
- Handful cilantro
- Handful mint
- Handful basil
Peanut Dipping Sauce
- 4 tbsp O Organics® Old Fashioned Creamy Peanut Butter
- 3 tbsp agave nectar
- 1 tbsp soy sauce
Plant-based Fish Sauce Dip
- 3 tbsp plant-based fish sauce or yondu
- 3 tbsp agave nectar
- 5 tbsp fresh lemon juice
- 1 to 4 Thai chili, chopped
Instructions
- Drain the tofu and wrap it with some paper towels; let it sit for 5 to 10 minutes to get rid of excess water.
- Meanwhile, combine the rest of the ingredients below in a large mixing bowl and set aside.
Unwrap the tofu and cut into 1/2” thick long match sticks and add into the sauce mixture. Let them marinate for 20 minutes, and meanwhile, prepare the purple cabbage & carrot pickle, and other vegetables. - Combine all the ingredients for the purple cabbage & carrot pickle in a mixing bowl. Set aside.
- Cook vermicelli by following the directions of the package you’re using and set it aside. Combine the green onion, cooking oil, and salt for the vermicelli in a small saucepan and simmer for 10 minutes over medium-low heat. Let it cool and spoon it over on top of the prepared vermicelli.
- Heat a grill over medium-high heat; brush with some cooking oil to coat. Place the marinated tofu and cook until all the sides are seared evenly, about 1 to 2 minutes on each side. Remove from heat, and set aside.
- You can serve this as a family-style of make-your-own-roll or pre-roll it. I like to do a make-your-own because it’s the best when it’s freshly rolled than pre-rolled.
- Fill a large bowl or a rice paper dipper with warm water. Dip one rice paper at a time for 1 second to soften. Lay the rice paper flat and fill up with spring mix, cucumber, cilantro, mint, basil, the vermicelli, the tofu, and the pickle leaving about 2” uncovered on each side. Take from the bottom, fold over the filling, and then fold the two sides. Roll the whole thing up tightly, using your fingers to keep the fillings pushed towards the middle of the roll.
Enjoy with peanut sauce, plant-based fish sauce dip, or your favorite rice roll dipping sauce!
Notes
To Pan-fry; heat a large skillet over medium-high heat; add the cooking oil and swirl to coat. Add the marinated tofu and cook until all the sides are seared evenly, about 2 to 3 minutes on each side. Remove from heat, and set aside.
- Prep Time: 30 mins
- Cook Time: 20 mins
