Crispy Tofu Spring Rolls With Peanut Dipping Sauce by Neatcrumbs

Ingredients

• 1 block (14 oz) firm tofu, drained
• 1/4 cup coconut aminos
• 2 tbsp sriracha
• 3 tsp everything bagel seasoning (or sub garlic powder, chili powder, and salt)
• 2 medium carrots, julienned
• 1 cucumber, julienned
• 1 bell pepper, thinly sliced
• 3 green onions, sliced into strips
• 1 jalapeño, thinly sliced
• 1/4 cup fresh cilantro and/or mint leaves
• 8 rice paper sheets
• 2 tbsp peanut butter
• 1.5 tbsp coconut aminos
• 1.5 tbsp rice vinegar
• 2 tsp sriracha

Instructions

1. Press and drain excess water from the tofu, then cut into 1/2-inch strips.
2. Toss tofu strips with 1/4 cup coconut aminos, 2 tbsp sriracha, and 3 tsp everything seasoning until evenly coated.
3. Air fry tofu at 400°F for 20 minutes, flipping halfway through, until crispy and caramelized.
4. While tofu cooks, julienne the carrots, cucumber, bell pepper, green onion, and jalapeño into thin strips; set aside with cilantro and/or mint.
5. Make the dipping sauce by whisking together peanut butter, 1.5 tbsp coconut aminos, rice vinegar, and 2 tsp sriracha until smooth. Add 1–2 tsp warm water to loosen if needed.
6. Wet one rice paper sheet under running water for about 20 seconds until pliable, then lay flat on a clean surface.
7. Layer tofu and veggies in the center of the rice paper. Fold the edge closest to you over the filling, tuck in both sides, then roll tightly to close. Repeat with remaining sheets.
8. Serve immediately with peanut dipping sauce on the side.