Anyone else out there have a cat that just screams and screams and screams?
As you might have guessed, I do.
She’s not always a screaming baby, but when Paul and I get home from vacation she certainly is. And sure, it’s “meowing”, but this high-pitched, constant whining is nothing like the cute mews from cartoons. It’s the worst.
She screams when we get home, when we make dinner, when we unpack, when we use the washroom annnnd don’t even try to do the dishes.
And now my screaming baby is gone! I drove her from Montreal to Ottawa on Sunday to stay with Paul’s sister for a couple of months while we live in Italy.
Animal parents are soooooo weird. But at least we know who we are….slightly insane.
Packing is going well, and I’m pretty much all set to leave my little Montreal kitchen with not a clue of what to look forward to in my Sicilian kitchen. Hopefully there will be a bowl, and if not…well, who knows what kind of recipes will be popping up on here! Lots of fresh market food to say the least.
I wanted to share these rolls with you immediately. I don’t think Paul and I will be enjoying too much food like this while we live abroad, and these rolls are hands down our favorite.
Favorite nut butter dipping sauce.
Favorite tofu rolls.
Favorite spring rolls, in general.
F A V O R I T E.
I’m clearly serious about these.
They have fresh, thinly sliced vegetables, fresh mint, crispy tofu, and a badass almond butter sauce.
Hello, beautiful.
Props to my husband who is the master at rolling spring rolls.
Enjoy!
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Crispy Almond Butter Tofu Spring Rolls
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: about 8-10 rolls
Ingredients
Almond Butter Dipping Sauce
1/3 cup creamy almond butter
1 tbsp soy sauce (or Tamari)
2 tbsp brown sugar
1 tbsp hoisin sauce
1 tbsp fresh lime juice
1/2 tsp chili garlic sauce
1/2 tsp cayenne pepper (optional)
Hot water to thin
Crispy Tofu
8 ounces extra firm tofu, drained and thoroughly dried
3 tbsp sesame oil, divided
3 tbsp cornstarch
2 1/2 tbsp almond butter dipping sauce
1 tbsp soy sauce
1 tbsp brown sugar
Spring Rolls
1/2 cup grated carrots
1/2 cup julienned red pepper
1/2 cup julienned cucumber
1 bunch fresh mint
4 ounces vermicelli rice noodles
8-10 Rice Spring Roll Papers
Instructions
Prepare almond butter dipping sauce by whisking together all ingredients (minus the hot water). Add hot water to thin until a pourable sauce is achieved. Adjust flavors as needed.
Prepare vermicelli in boiling water (read instructions on package), then drain and set aside.
Press the tofu in paper towel until it is completely dry. Cut into small rectangles and toss in cornstarch, tapping off any extra. Heat a large skillet over medium heat and add 2 tbsp of sesame oil, add in tofu and fry, flipping on all sides to ensure even browning (about 5 minutes). Set aside.
Whisk together 2 1/2 tbsp of the almond butter sauce, 1 tbsp soy sauce, 1 tbsp sesame oil and 1 tbsp of brown sugar to combine and add the sauce to the tofu in the skillet. Turn up the heat to medium and stir to coat everything together. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently. Set aside.
Chop and grate vegetables and pick mint leaves off of springs. Set aside.
To assemble the rolls, soak the rice paper for 10-15 seconds in very hot water (you don’t want them too soft). Place rice paper on a dry dish towel (or whatever "rolling station" you're using) and load with vermicelli noodles, carrots, red pepper, cucumber, 2 crispy tofu rectangles, and mint. Roll and fold in sides as you go.
Once you are done you can slice the rolls in half or just leave them, and serve with a little bowl of your almond butter sauce.
Notes
-Recipe adapted from Minimalist Baker
-Leftovers can be stored in the fridge wrapped in plastic wrap for up to three days.
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