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Teriyaki Tofu Spring Rolls with Sriracha Peanut Sauce

Emilie Eats
  • 45 minutes
  • Serves 3 to 4

INGREDIENTS

1

Avocado

1

Bell pepper

1

Carrot, large

1/2

Cucumber

1 tsp

Garlic

1/4 tsp

Ginger, ground

1/2

Lime, Juice of

1

Mango, small

2 cups

Romaine lettuce

1

block Tofu, extra-firm

2 tbsp

Peanut butter, natural

5/16 cup

Soy sauce, organic

2 tsp

Sriracha sauce

1 1/2 tbsp

Coconut sugar

1 tbsp

Tapioca starch or cornstarch

1

Cooking spray or oil

1 tbsp

Rice vinegar

1/2 tsp

Sesame oil

10

Spring roll wraps

2 tbsp

Water