JROY NUTRITION

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  • Jessica Roy, Registered Dietitian

Vietnamese Tofu Rice Wraps & Peanut Sauce



Ingredients


vietnamese rice sheets

1/4C warm water

celery sticks, quartered lengthwise and halfved

8oz extra firm tofu, drained

carrot sticks

Black bean noodles, cooked & strained


3tbsp corn starch (or white flour)

3tbsp sesame oil


Sauce

1/4tsp cayenne pepper

1/3C natural peanut butter

pinch chili flakes

1/4tsp paprika

1 tbsp garlic, minced

3tbsp tamarai (or soy sauce)


Directions

1. cut tofu into small rectangles

2. Heat sesame oil on medium heat on stove top

3. Fry tofu in sesame oil and turn to cook all sides until crispy

4. Put rice sheet rounds on a plate with warm water until they are transparent in color

5. Transfer to a cutting board and fill with cooked tofu, carrots, celery, and pasta lengthwise

6. Roll filling like you would a wrap, closing both ends. Make sure the wrap is tightly packed so it doesn't fall apart when you eat it.


For the dipping sauce...

Combine second list of ingredients and whisk with a fork until combined.


Voila! an easy vegan & gluten free recipe for a protein punch!

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