- 250 g firm tofu
- 2 tbsp corn starch
- 1 tsp paprika powder
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- pinch of sea salt, white pepper
- coconut oil for cooking
- 1 medium red pepper, julienned
- 1 medium yellow pepper, julienned
- 1/2 c red cabbage, thinly sliced
- 1/2 cucumber, sliced
- 1/3 c radish, sliced
- 1/2 avocado, sliced (coated with sesame seeds)
- 1/3 c strawberries, sliced
- handful of fresh mint, roughly chopped
- handful of fresh coriander, roughly chopped (didn't use)
- 1/2 avocado
- 1/3 c dairy-free milk
- 2 tbsp Greek yogurt
- 2-3 tbsp fresh lime juice
- 1/3 tsp garlic powder
- pinch of sea salt, white pepper
- 1/3 c peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup (or brown sugar)
- 1/2 tsp ginger powder
- 1/4 c water
- pinch of white pepper, chili
Drain the tofu. Wrap the tofu in a paper towel. Place a cutting board or heavy thing on it. Keep for about 15-20 minutes, until the water is removed. Cut into an oblong.
In a small bowl, combine corn starch and spices. Coat tofu pieces.
In a skillet, heat the oil over medium heat. Add the tofu. Cook until both sides are lightly golden, about 3-4 min. each side. Remove from the skillet and set aside.
Add lukewarm water to a low, round dish.
Dip the rice paper for a few seconds. Drain and put on the table surface.
Take some peppers, tofu, cabbage, mint, coriander in the center. Take strawberries, cucumber, radish or avocado in the top of the paper.
Pull up the bottom over the ingredients. Fold in the sides and roll that strawberries, cucumber, radishes or avocado remain on the top.
Place on a parchment paper or plate. Serve immediately, with dipping sauces.
Combine all sauce ingredients in a small bowl.