Pan-Seared Firm Tofu Spring Rolls with Rice Noodles
A pan-seared Vietnamese spring rolls with braised firm tofu, bean sprouts and cilantro, finished with star anise, fish sauce and chili, served over rice noodles.
Ingredients
Instructions
Press the tofu between paper towels to remove excess moisture, then cube it, season, and braise over medium-high heat until well browned, about 8 minutes.
Add the bean sprouts, cooking until softened, about 6 minutes.
Stir in the star anise, fish sauce and chili for a final minute.
Cook the rice noodles separately according to package directions.
Let the tofu simmer for about 18 minutes so the flavors meld.
Toss through the cilantro just before serving.
Serve hot over the rice noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.