Vegan Cha Gio Tofu Bowls { Rice Wrap Bowls }
 
 
Ingredients
Rice Wrap Bowl:
  • 1 package firm tofu
  • 2 tbsp tamari sauce
  • 2 tbsp rice wine vinegar
  • 1/4 head large butter lettuce leaves, rinsed, pat dry
  • 4 large dried rice paper wrappers
  • 1 bunch vermicelli (thin rice stick) noodles
  • 3 carrots, grated
  • 1 red bell pepper, slivered
  • 1/4 - 1/2 cucumber, slivered
  • 2 cups bean sprouts, rinsed and drained
  • 1 -2 avocado, sliced
  • 1 package sweet pea shoots
  • 3 green onions (scallions), chopped diagonally
  • 1/2 cup roasted peanuts, chopped
  • optional:
  • mango slices
  • cilantro, garnish
  • mint leaves, garnish
  • black sesame seeds, garnish
  • wedge of lime
Spicy Peanut Sauce
  • 2 tbsp smooth peanut butter
  • 1 1/2 tsp tomato paste
  • 1/4 cup hoisin sauce
  • 1 tsp sugar
  • 1/3 cup water
  • 1 tbsp canola oil
  • 1 1/2 tsp minced garlic
  • 1 tsp red pepper chili flakes
Instructions
Rice Wrap Bowl
  1. Chop your tofu into cubes and add to a small bowl. Measure the tamari sauce and rice vinegar over the tofu. Refrigerate and marinate while you prepare your bowl, gently turning over now and then to get the marinade coating on all of the tofu pieces.
  2. Prepare all of your vegetables and set aside.
  3. Boil water and cook vermicelli (thin rice stick) noodles as instructed, only a minute or two and they will be done. Drain and rinse with cold water and set aside.
  4. Meanwhile, line your bowls with butter lettuce. Add hot, not boiling water to a large bowl. Immerse one rice paper wrapper and keep plunging and submerging it with your fingers until it softens. Don't let it get too soft or it will begin to fall apart when you lift it out. Once softened, after about 45 second to 1 minute, line the butter lettuce leaves with the rice wrap. Repeat for your other bowls.
  5. Add some vermicelli (thin rice stick) noodles to each bowl. Top with the marinated tofu, carrots, bell pepper and cucumber, avocado, bean sprouts and sweet pea shoots, arranging them in a bowl together. Top with green onions and roasted peanuts and any other garnish you wish.
  6. Serve with Spicy Peanut Sauce
Spicy Peanut Sauce
  1. In a small bowl, add each ingredient in order, whisking well after each addition. Refrigerate any left over.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/03/17/deconstructed-vegan-tofu-cha-gio-bowls-spring-roll-bowls/