Pad Thai Spring Rolls | Minimalist Baker Recipes. 10 ingredients seems excessive, but I'm sure a store bought pad thai sauce will work just fine.
Ingredients
SPRING ROLLS
- 14 ounces extra-firm tofu
- 8 ounces white or brown rice noodles
- 8-10 white or brown rice spring roll papers (I love Banh Trang brand)
- 2 cups thinly sliced carrots
- 1 large handful fresh cilantro
SAUCE
- 3 Tbsp tamarind concentrate (I love this brand)
- 3 Tbsp tamari or soy sauce (plus more for tofu)
- 3-4 Tbsp coconut sugar or maple syrup (or sub brown sugar or honey if not vegan)
- 1/2 medium lime (juiced // 1/2 lime yields ~1 Tbsp or 15 ml)
- 1-2 tsp chili garlic sauce (I love this brand // plus more for tofu)
FOR SERVING optional
- Peanut Sauce / Almond Sauce / Cashew Sauce
- Sriracha
Instructions
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- Wrap tofu in a clean towel. Set something heavy on top - such as a cast iron pan - to press out liquid for 15 minutes. Then cut into 1/2-inch wide rectangular strips.
- Arrange tofu on the baking sheet, giving each piece some space so it can firm up. Bake for 28-30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes. For firmer, bake for 30-35 minutes. Set aside.