Thai Inspired Crispy Tofu and Noodles

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Sub-title: A Delicious, Protein-Packed Vegetarian Meal That’s Sure to Satisfy!
Description: This budget-friendly, high-protein, and quick-to-make meal features fermented tofu, crunchy vegetables, and fragrant noodles, all cooked in a flavorful sauce inspired by authentic Thai cuisine.

Ingredients (Serves 4):
For the sauce:
– 1/4 cup gluten-free tamari or soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon rice vinegar
– 1 teaspoon fish sauce (optional)
– 1/2 teaspoon grated fresh ginger
– 1 garlic clove, minced
– 1 small red chili pepper, seeded and thinly sliced
– 1/4 cup water

For the filling:
– 1 block extra-firm tofu, drained and cut into cubes
– 1 green bell pepper, cored and thinly sliced
– 1 carrot, peeled and julienned
– 1/2 cup frozen snap peas, thawed and trimmed
– 1/4 cup unsalted cashews (for nutrition only), roughly chopped
– 1 tablespoon cornstarch
– 1 tablespoon vegan Worcestershire sauce
– 1 tablespoon maple syrup

For the noodles:
– 1 package gluten-free rice paper wrappers
– Bean sprouts (optional)
– Cilantro leaves (coriander)
– Sliced jalapeños or serrano chiles (optional)
– Lime wedges

Instructions:

Step 1: Make the sauce. Combine the tamari, brown sugar, vinegar, fish sauce, ginger, garlic, and red chili pepper in a medium bowl. Whisk until well combined. Set aside.

Step 2: Prepare the filling. Place the tofu, bell pepper, carrot, snap peas, onion powder, and turmeric in a large mixing bowl. Gently toss everything together to coat evenly.

Step 3: Heat a wok or large skillet over medium heat. Add the canola oil and swirl to coat the bottom. Once hot, add the cashew mixture and spread evenly. Cook for about 3-5 minutes, stirring constantly, until the nuts are lightly browned. Remove from the heat and set aside.

Step 4: Fill the spring roll wrappers. Place one wrapper in front of you with a corner pointing toward you. Spoon about 2 tablespoons of the filling onto the center of the wrapper, leaving about a half-inch border around the edges. Fold the sides of the wrapper towards the filling, creating a triangle shape. Press the edges firmly to seal. Continue filling and rolling the remaining wrappers.

Step 5: Cook the spring rolls. Working in batches if necessary, carefully place the filled spring rolls in the heated wok or skillet. Cook for about 3-5 minutes per side, until golden brown. Remove from the heat and set aside.

Step 6: Serve. Divide the cooked spring rolls among four plates. Pour the prepared sauce over each serving. Garnish with bean sprouts, cilantro, sliced chiles, and lime wedges. Enjoy your delicious, protein-packed Thai-inspired dinner!