Slow-Roasted Firm Tofu Spring Rolls
A slow-roasted Vietnamese spring rolls with baked firm tofu, carrots, scallions and lime, finished with hoisin sauce, star anise and lemongrass, served over rice noodles.
Ingredients
Instructions
Press the tofu between paper towels to remove excess moisture, then cube it, season, and bake over medium-high heat until well browned, about 9 minutes.
Add the carrots and scallions, cooking until softened, about 8 minutes.
Stir in the hoisin sauce, star anise, lemongrass and chili for 4 minutes.
Cook the rice noodles separately according to package directions.
Let the tofu simmer for about 5 minutes so the flavors meld.
Squeeze the lime over 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.