Low-Carb Vegetarian Spring Rolls — Just as SAVORY!

YUM, YUM, YUM 🤤

INGREDIENTS

TOFU MARINADE

• 1 block of tofu

• ½ cup soy sauce

• 1 tbsp Thai Spice Blend – Les Savoureux

• 1 tbsp maple syrup of your choice

• 1 garlic & ginger flavor cube

PEANUT SAUCE

• ½ cup peanut butter

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp toasted sesame oil

• 1 tbsp Thai Spice Blend – Les Savoureux

• 1 tbsp sweetener of your choice

• 1 flavor cube each: garlic and ginger

• ¼ cup water

• Juice of ½ lime

FOR THE SPRING ROLLS

• Napa cabbage leaves

• Cucumber, julienned

• Red bell pepper, julienned

• Konjac noodles

• Marinated tofu

• Fresh mint

PREPARATION

Mix all the peanut sauce ingredients together and set aside.

Combine all the marinade ingredients and let the tofu marinate in the refrigerator for at least 2 hours.

Once marinated, transfer the tofu and marinade to a skillet and cook until the tofu is nicely grilled and all the liquid has evaporated.

Place the cabbage leaves in boiling water for a few minutes to soften them.
Drain and pat dry thoroughly.

Fill the leaves with your favorite toppings and serve with the peanut sauce.

Enjoy! 😋