Ingredienser

12 to 14 oz firm tofu (pressed for atleast 10 mins to remove excess moisture.)

2 tbsp soy sauce (or use tamari for glutenfree)

1/2 tsp garlic powder

1/4 tsp ginger powder

1/4 cup peanut butter

6 to 7 dates (pitted)

2 to 2.5 tbsp lime juice

2 tbsp soy sauce

2 tbsp minced ginger

6 oz vermicelli or maifun rice noodles (cooked according to instruction on the package)

2 to 3 cups chopped lettuce

Julienned or thinly sliced carrots

Peeled and sliced cucumber

1 cup mint leaves

1 cup packed cilantro

Gör så här

Slice everything as needed. Prepare the noodles according to instruction on the package, rinse in cold water and set aside.

Bake the tofu: Slice the pressed tofu into thin slices. Place in a shallow bowl (or directly in a baking dish). Drizzle the soy sauce all over. Sprinkle the garlic and ginger powder, flip around to coat and let sit for 10 mins. Place in a baking dish. Bake at 350 degrees F for 20 to 25 mins. (Variation: use 1 Tbsp vegan hoisin sauce and 1 tbsp soy sauce). Slice when cool into desired bite size pieces based on how you plan to serve.

Blend everything under peanut sauce with 1/2 cup of water. Taste and adjust salt, sweet (add some maple syrup or sugar if needed), tang (adjust lime).

Assemble in a bowl or wrap with good portions of the lettuce, noodles, mint, cilantro, cucumber, carrots and baked tofu. Drizzle the sauce generously and also serve some on the side. Or if you are up for up, make fresh rolls with spring roll wrappers! Dip the rolls in Peanut Sauce and enjoy