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Pad Thai Spring Rolls


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.

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
  1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.

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