Sunday, July 7, 2013

Thai Tofu Spring Rolls

These are so much better than the original spring rolls I made a few weeks ago.  Peanut butter and tomato might sound like a weird combo, but it's so creamy and yummy!

You can find the rice wraps on the oriental/international food isle at the grocery store.  

1/2 package of extra firm tofu (or more if you want to make more)
1 can of diced tomatoes
1/4 cup peanut butter
1/8 cup chopped green onions
Fresh grated ginger
Spring roll wraps

Chop up the green onion and let it cook in the skillet on medium heat until fragrant.  Place the tofu on a clean hand towel and press the excess moisture out of it.  Cut the tofu into cubes and put it in the skillet.  Let it cook for abut 5 min or so until it is brown. Flip tofu and cook until the other side is nice and brown too.  Add a tablespoon or so of fresh, grated ginger. (more if you REALLY like ginger, I do!) Puree the canned tomatoes and and them plus the peanut butter to the mixture.  Cook until it is all a nice, creamy blend.

Soak one rice wrap at a time in a bowl of warm water and then spread it on a plate.  Tear up some lettuce and put it on the wrap first, then add the tofu mixture.  Fold up and eat or store it in the fridge for later ... but why would you want to do that?? 

This recipe makes 3-4 wraps if you only use half a package of tofu.  You could always add more tomato and peanut butter to make it go further.  I bet peanuts would be good mixed in with it too!