Vietnamese-Inspired Tofu & Cabbage Salad Rolls with Peanut-Free Sauce

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped cucumber
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• Rice paper wrappers
• For the sauce: 2 tablespoons tahini, 1 tablespoon lime juice, 1 tablespoon water, 1/2 teaspoon maple syrup, pinch of red pepper flakes

Instructions

1. Marinate tofu in soy sauce, rice vinegar, and sesame oil for at least 15 minutes.
2. Pan-fry or bake tofu until golden brown and crispy.
3. In a bowl, combine cabbage, carrots, cucumber, mint, and cilantro.
4. Prepare the sauce by whisking together tahini, lime juice, water, maple syrup, and red pepper flakes.
5. Soak rice paper wrappers in warm water until softened.
6. Lay the wrapper flat and add a portion of the cabbage mixture, tofu, and roll up tightly.
7. Serve with the peanut-free sauce for dipping.