- 1 (12 ounce) package extra-firm tofu, cut into small cubes
- cooking spray (such as Pam®)
- 4 cloves garlic, diced
- 1/4 onion, diced
- 1/2 cup chopped green onions
- 1/2 small head red cabbage, chopped
- 2 eggs, beaten
- 1/4 cup peanut butter
- 2 tablespoons chili sesame oil, or to taste
- 1 tablespoon lime juice (optional)
- 1 teaspoon soy sauce to taste
- 1 teaspoon chili-garlic sauce
- 1 teaspoon tamarind paste, or to taste
- 1 teaspoon grated lime zest (optional)
- 20 egg roll wrappers
- 2 teaspoons peanut butter, divided
- Place tofu on several layers of paper towels. Cover with more paper towels. Let drain, pressing down occasionally, about 30 minutes.
- Heat a nonstick skillet over medium heat; spray with cooking spray. Add garlic; cook and stir until fragrant, about 1 minute. Transfer to a large bowl. Cook and stir onion and green onions until softened, about 5 minutes. Stir into garlic in the bowl. Cook red cabbage until slightly tender, about 3 minutes. Add to garlic and onion mixture. Cook eggs, stirring frequently, until scrambled, about 3 minutes. Stir into bowl.
- Stir 1/4 cup peanut butter, chili sesame oil, lime juice, soy sauce, chili-garlic sauce, tamarind paste, and lime zest into bowl; toss until vegetable and egg mixture is evenly coated.
- Preheat oven to 400 degrees F (200 degrees C).
- Spoon a small amount of filling into the middle of an egg roll wrapper. Fold over bottom and sides to enclose filling. Roll wrapper upwards to a form a neat roll shape. Use a pea-sized dot of peanut butter on the flap to seal. Repeat with remaining filling and wrappers.
- Arrange rolls on a baking sheet. Lightly spray all sides with cooking spray.
- Bake in the preheated oven until edges are slightly browned, 15 to 20 minutes.
04/03/2018
recipepes.com
Pad Thai Egg Rolls, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
