Grilled Asparagus Tofu Spring Rolls with Ginger Lime Dipping Sauce recipes

Ingredients

• 6 tablespoons (90 ml) tamari
• 3 tablespoons (45 ml) vegetable oil (such as sunflower)
• zest of 1 medium lime
• juice of 2 medium limes
• 3 medium cloves garlic, pressed or minced
• 1 ½ teaspoons finely grated fresh ginger
• ½ teaspoon finely grated fresh turmeric (or ¼ teaspoon ground)
• 1 teaspoon chile garlic sauce (or Sriracha)
• 2 tablespoons (30 ml) rice vinegar
• 2 tablespoons (30 ml) maple syrup
• oil
• 12 ounces (340 g) extra-firm tofu, cut into strips
• 1 pound (455 g) asparagus, ends snapped
• ¼ medium jicama, peeled and sliced into matchsticks
• 1 small watermelon radish, peeled and sliced into matchsticks
• 2 large carrots, scrubbed and peeled into ribbons
• 3 scallions, washed and slivered on the diagonal
• 1 small bunch mint leaves, washed and dried
• a large handful pea sprouts or other sprouts, washed and dried
• 2 medium, ripe but firm avocados, seeded, peeled, and sliced
• ~20 rice paper wrappers

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