I can truly attest to being obsessed with this dish for about two weeks straight this fall. Peanut sauce and I … let’s just say we tight. This recipe was adapted from an Oh She Glows recipe for summer rolls with spicy peanut lime sauce. I wanted to make her rolls, but couldn’t find wrappers in my grocery store. I bought rice noodles instead & adapted from there. The sauce is all hers :)
1 block firm or extra-firm tofu
1/2 English cucumber
1 red bell pepper
Rice noodles (I followed the package instructions to make two servings)
For the sauce:
1-2 garlic cloves
2 tbsp sesame oil
1/4 cup peanut butter
1/2-1 tbsp peeled & roughly chopped fresh ginger
3 tbsp fresh lime juice
2 tbsp low sodium tamari
2 tsp sugar
1-3 tsp water, to thin out as needed
Press the tofu while you prepare the vegetables, noodles and sauce. Slice the vegetables into long, thin strips. (You can also use carrot, green onion, lettuce, cilantro – whatever suits your tastes!) Cook noodles according to package instructions, and set aside. I serve the noodles cold with this dish.
For the sauce, process all ingredients in a processor until smooth, or mince and whisk by hand. Adjust to taste.
Slice pressed tofu into long thin strips, and add to bowl with vegetables and noodles. Cover with as much peanut sauce as you like & enjoy!
Source: Adapted from Oh She Glows