INGREDIENTS

Spicy Peanut Sauce

• 2 garlic cloves (pressed or grated)
• 1 Tbsp grated ginger (or ginger paste)
• ½ cup peanut butter 
• 3 Tbsp low sodium soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp brown sugar
• 2 tsp chili garlic sauce
• 1 Tbsp lime juice
• 1 tsp sesame oil
• 4+ Tbsp warm water

Directions:

1. Mince the garlic and grate the ginger.
2. Combine with peanut butter, soy sauce, rice vinegar, brown sugar, chili garlic sauce, lime juice and sesame oil and mix well.
3. Add warm water until desired consistency is achieved. (Slightly thick is ideal for this recipe as it will thin out with the heat when added to the deconstructed egg roll ingredients). 
4. Set sauce to the side. 

Deconstructed Egg Roll with Tofu crumbles

• 2 cloves garlic (grated or minced)
• 1 Tbsp olive oil
• 2 Tbsp soy sauce
• 2 tsp fresh grated ginger (or ginger paste)
• 12-14 oz block extra firm tofu
• 1 (16 oz.) bag coleslaw mix
• 2 Tbsp chopped green onions (for garnish)

Preparation: 

1. Mince the garlic, grate the ginger, and chop green onions.
2. Drain the water from the tofu container. Pat tofu with a clean towel until dry. Use your fingers to break tofu into crumbles. 

Directions:

1. Add oil and garlic to cooking pan and cook in medium heat until fragrant. (about 1 minute).
2. Add soy sauce, ginger and tofu crumbles and cook, breaking up large chunks and stirring until liquid has evaporated and crumbles are lightly crispy.

3. Add coleslaw bag mix and stir until it begins to soften (about 2-3 minutes).
4. Stir in spicy peanut sauce.
5. Service with brown rice and garnish with green onions!

Notes: 

1. Chop and grate all ginger and garlic for the egg roll and peanut sauce at the same time.
2. Firm tofu is also fine, but it contains more moisture and will need to be cooked just a little longer. 
3. For less spice, leave the chili garlic sauce out!
4. For quicker meal prep:
   1. Use premade soy crumbles like this.
   2. Use premade peanut sauce like this and add spicy garlic sauce (like sriracha) for spice.