Vietnamese Spring Rolls with Crispy Tofu

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Ingredients

1 1/2 cups julienned vegetables ((such as carrots, red pepper, and cucumber))
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice noodles ((the thinner the better))
8-10 whole spring roll rice papers
1/3 cup salted creamy almond butter
1 Tbsp reduced sodium soy sauce ((tamari if gluten-free))
1-2 Tbsp brown sugar, agave, or honey if not vegan ((depending on preferred sweetness))
1 Tbsp fresh lime juice
1/2 tsp chili garlic sauce
Hot water ((to thin))
8 ounces extra-firm tofu ((drained and thoroughly dried/pressed))
4 Tbsp sesame oil ((divided))
3 Tbsp cornstarch
2 1/2 Tbsp almond butter dipping sauce
1 Tbsp reduced sodium soy sauce ((tamari if gluten-free))
1 Tbsp brown sugar or agave nectar

1 spring roll per serving

As published by Minimalist Baker.

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