ingredients
112.3ounce packagefirm, light tub-style tofu (fresh bean curd), drained1/3cup reduced-sodium soy sauce4teaspoons olive oil2teaspoons black and/or white sesame seeds2teaspoons ground coriander1teaspoon ground ginger1teaspoon Asian chili sauce (Sriracha sauce)2tablespoons rice wine vinegar1/2teaspoon sugar2 1/2cups packaged shredded cabbage with carrot (coleslaw mix)1/4cup snipped fresh cilantroNonstick cooking spray8round rice papersFresh cilantro leaves (optional)
directions
1.Cut tofu lengthwise into 1/2-inch slices. Drain on paper towels, changing towels as necessary.2.For marinade, in a small bowl combine soy sauce, oil, sesame seeds, coriander, ginger, and chili sauce. Reserve half of the mixture for dipping sauce. Place tofu slices in a 2-quart rectangular baking dish. Pour the remaining soy mixture over tofu, turning slices to coat evenly. Marinate at room temperature for 10 minutes.3.In a medium bowl whisk together rice wine vinegar and sugar. Add coleslaw mix and snipped cilantro; toss to coat.4.Lightly coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Transfer tofu slices to skillet. Cook about 4 minutes or until heated through and brown, turning once. Remove from skillet. Cut tofu lengthwise into 1/2-inch strips.5.Fill an extra-large skillet about half full with water. Bring just to simmering; remove from heat. Place a rice paper in the water; let stand for 10 to 15 seconds to soften. Carefully transfer to a clean round dinner plate.6.If desired, sprinkle a few cilantro leaves on rice paper. Place 3 or 4 tofu strips and 1/4 cup of the slaw about 1/2 inch from the bottom edge of rice paper. Fold the bottom edge up and over the filling. Fold in sides; roll up rice paper. Repeat with the remaining rice papers and filling. If desired, cover loosely with damp paper towels and chill for up to 8 hours.7.To serve, cut each spring roll in half. If desired, garnish with additional cilantro leaves. Serve with the reserved dipping sauce.
