- 8 ounces extra-firm tofu, drained
- 1 1/2 ounces uncooked rice vermicelli noodles
- 5 teaspoons rice vinegar, divided
- 2 tablespoons lower-sodium soy sauce, divided
- 2 tablespoons dark sesame oil
- 1 1/2 tablespoons hoisin sauce, divided
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 1 cup very thinly sliced napa (Chinese) cabbage
- 3/4 cup matchstick-cut carrot
- 1/2 cup presliced shiitake mushroom caps
- 2 tablespoons fresh mint leaves
- 8 (8-inch) round rice paper sheets
- 8 large basil leaves
- 4 green onions, each cut into 2 (4-inch) slices
- 1 1/2 tablespoons chunky peanut butter
- 1 tablespoon water
- calories 287
- fat 13.5 g
- satfat 1.8 g
- monofat 6.6 g
- polyfat 4.2 g
- protein 11 g
- carbohydrate 33 g
- fiber 2 g
- cholesterol 0.0 mg
- iron 2 mg
- sodium 498 mg
- calcium 132 mg
How to Make It
Cut tofu crosswise into 4 slices. Place tofu on several layers of paper towels. Cover with additional paper towels. Let stand 10 minutes, pressing down occasionally. Cut each slice in half to form 8 (3-inch) strips.
Cook noodles according to package directions. Drain and rinse with cold water; drain.
Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, oil, 1 1/2 teaspoons hoisin sauce, and sambal oelek in a medium bowl, stirring with a whisk. Stir in cabbage, carrot, mushrooms, and mint; toss gently to coat.
Add hot water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft. Place a dry kitchen towel on a work surface. Place rice paper sheet on towel. Place 1 basil leaf on bottom third of sheet, leaving a 2-inch border; top with 1 tofu slice, about 3 tablespoons cabbage mixture, about 2 tablespoons noodles, and 1 onion slice. Fold bottom of sheet over filling. Fold sides of sheet over filling; starting with filled side, roll up, jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining wrappers, basil, tofu, cabbage mixture, noodles, and onion.
Combine remaining 2 teaspoons vinegar, remaining 1 tablespoon soy sauce, remaining 1 tablespoon hoisin, peanut butter, and 1 tablespoon water in a small bowl, stirring with a whisk. Serve with summer rolls.
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