Equipment
- stove
Ingredients
- 8 rice papers
- 1 avocado, sliced
- 1 cup red cabbage, shredded
- 1 Persian cucumber, sliced
- 6 oz high protein super firm tofu, cut into 1/2” strips
- 2 carrots, peeled and julienned
- 1 red bell pepper, sliced
- 1 tbsp sesame seeds
- ½ cup cilantro
Peanut Sauce Ingredients
- ½ cup powdered peanut butter
- 1 tbsp sriracha
- 1 tbsp coconut aminos,
or soy sauce 2 tbsp rice vinegar
- 2 tbsp maple syrup
- ½ lime, juiced
- 1 tsp sesame seeds
Method
- Start by heating a large non-stick or cast iron skillet over medium low heat. Add the tiniest bit of oil to coat the pan if desired (optional). Arrange your tofu sticks in an even layer and rotate every 3-4 minutes until they're golden on each side. Prep your other veggies while they're cooking.
- Next, dip one rice paper at a time into a wide, shallow bowl of warm water. Only dip for a few seconds and immediately place on a clean, flat surface. Arrange your fillings in the middle of the wrap, starting with the avocado, tofu, peppers, and cucumber slices, and finishing with the fluffier ingredients like the carrots, cabbage and cilantro, and finally a sprinkle of sesame seeds.
- Carefully and tightly roll up your wraps burrito style and set aside, making sure not to touch the rolls to each other as they will stick and cause tearing. Repeat with remaining wraps and ingredients.
- Next, prepare your peanut sauce by combining all the ingredients and seasoning to taste.
- Serve the wraps chilled, immediately, with peanut sauce for dipping.
Nutrition
Serving 1servingCalories 169kcalCarbohydrates 24gProtein 7gFat 6gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 2mgSodium 272mgPotassium 317mgFiber 4gSugar 6gVitamin A 3282IUVitamin C 32mgCalcium 56mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
