I'm a big fan of egg rolls so I figured I’d make a side dish out of the filling recipe, with a few adjustments, and add peanut sauce.
1 block of extra firm tofu (drained and pressed)
4 cups of shredded cabbage
2 cup of shredded carrots
1 bunch of green onions, chopped
4 cloves of garlic, minced
4 tablespoons of soy sauce
1 teaspoon of garlic powder
2 teaspoon of pure maple syrup
2 cups of cooked brown rice
Salt and pepper to taste
1/3 cup of natural peanut butter
1/4 teaspoon of Chinese five spice
2 teaspoons of finely chopped garlic
1 tablespoon of low sodium tamari (or soy sauce or liquid aminos)
1/3 cup of hot water (adjust to your desired consistency,)
1-2 tablespoons of pure maple syrup or agave
1 tablespoon fresh lime juice
2 teaspoons of chili garlic (optional–if you like it spicy)
Press and drain tofu and crumble into a large nonstick skillet or wok. Add remaining ingredients (minus the cooked brown rice) to the pan and stir until well combined. Cook for about 15 minutes (or until carrots are tender), stirring occasionally. Add in brown rice and cook for 2-3 minutes until rice is warmed. Adjust soy sauce if needed. Remove from heat to let cool.
For the peanut sauce, blend everything thoroughly in a high speed blender. Adjust to your taste, adding sweetener or soy sauce, etc. to your liking.