- 1 (14-ounce; 400g) block firm (non-silken) tofu, cut into matchsticks approximately 2 inches long and 1/2 inch square
- 3 tablespoons (45ml)
- 1 large carrot, peeled and cut into a fine julienne
- 4 ounces pea greens
- 2 cups mixed picked fresh herbs, such as cilantro, mint, and Thai basil
- Chopped toasted peanuts
- Finely sliced Thai bird or serrano chili peppers
- 20 dried spring roll rice paper wrappers
- Place tofu in a large colander and set in the sink. Pour 1 quart boiling water over tofu and let rest for 1 minute. Transfer to a paper towel–lined tray and press dry. Heat vegetable oil in a large nonstick or cast iron skillet over medium-low heat until shimmering. Add tofu and cook, turning occasionally, until golden brown and crisp on all surfaces, about 10 minutes total. Transfer to a paper towel–lined plate to drain.
- Transfer drained tofu to a large bowl and add 5 tablespoons peanut-tamarind sauce. Toss to coat tofu.
- Transfer tofu, carrots, greens, herbs, peanuts, peppers, and remaining dipping sauce to serving platters. Serve with rice paper wrappers and a bowl of warm water. To eat, dip a rice paper wrapper in warm water until moist on all surfaces, then transfer to your plate. Place a small amount of desired fillings in the center. Roll the front edge of the wrapper over the filling away from you, then fold the right side over toward the center. Continue rolling until a tight roll with one open end has formed. Dip spring roll in dipping sauce as you eat.
- 1/2 cup shelled peanuts (3 ounces; 85g)
- 1 tablespoon palm or light brown sugar (1/2 ounce; 15g)
- 3 medium cloves garlic
- 2 tablespoons (30ml) light soy sauce
- 2 tablespoons (30ml) vegan Thai red
- 1 tablespoon (15ml) tamarid
- 2 tablespoons (30ml) vegetable oil
- Dry chili flakes, to taste (optional)
- If You Have a Mortar and Pestle (Recommended): Toast peanuts on a rimmed baking sheet in a 375°F oven or toaster oven until deep golden brown, about 5 minutes. Transfer to a plate to cool. Combine sugar and garlic in the mortar and pound with the pestle into a smooth paste. Add peanuts and pound to form a chunky paste. Add soy sauce, curry paste, and tamarind concentrate and firmly stir with a circular motion until a homogeneous chunky mixture is formed. Add vegetable oil and stir to combine. Add water to thin to a pourable but still thick consistency. Adjust heat with chili flakes, if desired.
- If You Have a Food Processor: Toast peanuts on a rimmed baking sheet in a 375°F oven or toaster oven until deep golden brown, about 5 minutes. Transfer to a plate to cool. Combine peanuts, sugar, and garlic in the bowl of a food processor and pulse until a chunky paste is formed. Add soy sauce, curry paste, tamarind concentrate, and oil and process until a chunky homogeneous mixture is formed. Pulse in water, 1 tablespoon at a time, until sauce reaches a pourable but thick consistency. Adjust heat with chili flakes, if desired.
- Sauce can be stored in a sealed container in the refrigerator for several weeks.