Spicy Tamarind Rice Paper Rolls with Grilled Lemongrass Tofu

Instructions

1. 1

   Drain and press the tofu to remove excess water. Cut into 1-inch thick slices.

   ~5 min
2. 2

   Finely chop the lemongrass, garlic, and Thai chilies.

   ~3 min
3. 3

   In a mixing bowl, combine lime juice, tamarind paste, soy sauce, brown sugar, chopped lemongrass, garlic, and chilies. Whisk until well combined. This is your marinade.

   ~2 min
4. 4

   Add the tofu slices to the marinade, ensuring they are fully coated. Let marinate for at least 15 minutes.

   ~15 min
5. 5

   Preheat your grill to medium-high heat. Grill the marinated tofu for 4-5 minutes per side, or until nicely charred and cooked through.

   ~10 min
6. 6

   While the tofu is grilling, prepare your rice paper wrappers according to package instructions (usually by dipping them briefly in warm water).

   ~5 min
7. 7

   Lay a softened rice paper wrapper on a clean surface. Arrange a piece of grilled tofu, some mint leaves, cilantro, shredded carrots, julienned cucumber, and red bell pepper in the center.

   ~2 min
8. 8

   Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll up tightly to form a spring roll.

   ~1 min
9. 9

   Repeat with the remaining wrappers and filling. Serve immediately.