Spiced Tofu and Date Spring Rolls

Dear reader,

Here’s a great bite for your next date night. These Spiced Tofu and Date Spring Rolls is an appetizer that is just as fun to eat as it is to make – balancing spicy and sweet, with a little nutty crunch, paired with a creamy peanut sauce. Happy rolling.

To compliment these delicious, Asian-inspired aromatics, complete the meal with a bowl of Pho Noodle Soup.

Until next time,

Bridget

Spiced Tofu and Date Spring Rolls

A perfect *date* night snack, packed full of delicious Medjool dates. Red curry paste is the counterpart, perfectly balancing those sweet, chewy dates with spicy aromatics. Rolled up tight with crisp cool lettuce, fresh basil, and roasted nuts. Flavorful bites for the best date nights.

Servings 4 people

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Spring Roll Compilation 10 minutes mins

Total Time 35 minutes mins

Equipment

• Large Skillet
• Wooden Spoon

Ingredients

For the Spring Rolls:

• 2 tablespoons avocado oil, or any neutral oil
• 1-2 teaspoons salt, season to taste
• 1 large shallot, finely diced
• 1 inch chunk of ginger, finely diced
• 3 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1 block extra firm organic tofu, patted dry and broken into small chunks think 'ground beef' consistency
• 4 ounces Medjool Dates, pitted, roughly chopped (about ½ cup)
• 2 romaine hearts- 1 heart with leaves separated, cut into 3-4 inch square pieces, and the other heart chopped into thin, 3-4 inch slices (in length)
• ¼ cup fresh basil leaves
• ½ cup toasted almonds, roughly chopped
• 8-10 sheets of rice paper

For the Peanut Sauce:

• ¼ cup peanut butter, salted and crunchy, as desired
• 3-4 tablespoons lime juice
• 1 tablespoon soy sauce or tamari or sub with 1 tablespoon of red miso paste
• 1 teaspoon chopped habanero pepper, stem and seeds removed, or 1 teaspoon chili paste/sambal
• 1 teaspoon local honey or agave
• 2-3 tablespoons water, to thin

Instructions

• Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8–10 minutes. Let cool; coarsely chop.
• Place dates in a small bowl and pour over hot water to cover; set aside.
• In a large skillet, saute on medium-high heat the olive oil, salt and tofu for 4-5 minutes, until the tofu begins to turn golden brown.
• Add shallots, garlic, ginger, red pepper flakes and red curry paste. Saute for an 1-2 minutes, until fragrant.
• Add softened dates, drained, and and continue to stir until liquid is evaporated, about 1 minute. 
• Remove the spring roll filling from heat, taste and season with salt as needed.
• While the filling cools, combine all of the peanut sauce ingredients in a mason jar or any sealable container. Shake it up, until the sauce is smooth and creamy, then set aside until ready to serve.
• To roll: Place one rice paper in water and let it rest for about 10 seconds-until the sheet is pliable but not floppy. Carefully lay it flat on a flat slightly damp surface.
• Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a leaf or two of romaine, followed by a small handful of chopped romaine, then add a large spoonful of tofu-date filling and top with 1-2 basil leaves. Sprinkle generously with toasted almonds.
• Fold the lower edge up over the fillings, rolling upward until the filling is completely enclosed. Fold over the short sides (burrito style). Then, roll it up! Repeat with the remaining ingredients.
• Serve the spring rolls (party style) with the peanut sauce on the side. The dates to complete the perfect date 🙂

Course: Appetizer, Main Course, Snack

Cuisine: Asain, Thai

Keyword: Spring Rolls