8eachbrown rice paperor more, depending on how full you fill them
5ozcarrotgrated, see notes
1/2cupcilantro
1cupbroccoli
2eachgreen onion
Peanut Dipping Sauce
1Tbspnatural peanut butter
1TbspBragg Liquid Aminos
1 1/2Tbsprice wine vinegar
1tspfresh gingerminced
1tspbottled minced garlic
Pad Thai Sauce
3TbspBragg Liquid Aminos
1Tbsplime juice
2Tbsppure maple syrup
2tspchili garlic sauce
Instructions
Press tofu in a tofu press or under something heavy. (Place on thick layer of paper towels, top with another thick layer of paper towels and place something heavy, like a cast iron pan, on top.) Allow to press 15 minutes.
Preheat oven to 400. Slice tofu into 8 equal sticks, about 1/2 inch by 1/2 inch by 4 inch. Place sticks on a parchment lined baking sheet. Bake at 400 30 minutes.
While tofu is baking, chop cilantro and slice green onions. Chop broccoli into tiny florets. Set aside.
Prepare pad thai sauce by adding all ingredients to a small saucepan. Bring to a boil. Boil 4 minutes. Remove from heat and set aside.
Make Peanut Sauce by combining all ingredients in a blender.
When tofu is done, heat medium skillet until hot. Add tofu, 1 teaspoon bragg, 1 teaspoon chili garlic sauce, and 1 Tablespoon pad thai sauce. Heat 1-2 minutes per side, or until crispy.
While tofu is cooking, prepare brown rice noodles according to package directions. Drain.
Prepare one brown rice paper wrapper according to package directions. Add tofu, carrots, cilantro, green onions, broccoli and noodles to center of wrapper. Drizzle with pad thai sauce. Fold one side into center. Fold each side into center. Roll up and set aside. Repeat with remaining wrappers and ingredients.
Serve with peanut dipping sauce.
Notes
We used pre-shredded carrots for testing purposes.