Sesame Tofu & Spring Rolls Recipe

Spring rolls:
10 Rice paper wrappers
1c Mung bean sprouts
2c Clover sprouts
1/2c Jicama, matchsticks
1c Cilantro, chopped
1 Avocado, sliced
1.5c Broccoli Slaw

Prepare a bowl of hot (but touchable) water large enough to accommodate the rice paper circle.

Lay down a piece of plastic wrap as wide as the rice paper.

Carefully dunk 1 rice paper, soak for 30 sec, or until pliable. With both hands grab gently and place flat on the plastic wrap.

Place veggies in middle of rice paper, laying the matchstick pieces horizontally. Leave 2 inches on each side, folding in one at a time. Wrap the bottom up so its covering ingredients. (3 sides are now wrapped) Gently push the ingredients into the paper toward you, while rolling to complete the spring roll. (Think burrito) The roll should be at the top of the plastic wrap at this point. Roll the plastic wrap around the spring roll and twist/fold in the sides of plastic wrap to keep from drying out. This part is tricky until you figure out how to work with the rice paper. It gets easy, I promise! Leave in plastic, and cut in half when ready to serve.

Sesame Tofu:
1 brick extra firm tofu
Teriyaki sauce
Adding a tsp of orange juice is really good too!
Sesame seeds

Oven temp: 405. Drain water from tofu. Dry off with paper towels. Cut into 1 inch thickness, then into triangles. Dredge in the teriyaki, place on a baking sheet lined with parchment. Top with sesame seeds.

Bake 10 min on each side. Serve atop iceberg lettuce for easy eating.

Peanut Sauce:

1c peanut butter
1/2 c coconut milk
2 tsp Siracha
1/2 c sweet chili sauce
1/2 c crushed peanuts, unsalted
1 tsp shoyu

Gently heat the peanut butter about 1 min in microwave. Add other ingredients and whisk till creamy.