tofu spring rolls

30-minute Vietnamese-inspired spring rolls with fast crispy tofu and a savory-sweet almond butter dipping sauce. Flavorful, crisp, delectable, and so fresh and perfect for spring and summer.

Vietnamese Spring Rolls with Crispy Tofu

julienned vegetables ((such

cilantro

mint

vermicelli or rice noodles ((the thinner the better))

spring roll rice papers

almond butter

soy sauce ((tamari if gluten-free))

lime juice

tsp chili garlic sauce

water ((to thin))

extra-firm tofu ((drained and thoroughly dried/pressed))

Tbsp sesame oil ((divided))

cornstarch

Tbsp almond butter dipping sauce

Tbsp brown sugar or agave nectar

Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.

Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside.

Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).

To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave (amounts as original recipe is written // adjust if altering batch size)  and whisk to combine.

Add tofu back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles.

To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.

Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail!

To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.

Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).

Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.

Leftovers store well individually wrapped in plastic wrap, though best when fresh.

When the weather starts heating up, we like to serve these fresh tofu spring rolls with avocado and mango. They&#39;re quick (ready in just 30 minutes), easy, and the only cooking required is some water heated in a tea kettle.

Tofu Spring Rolls with Mango and Avocado

rice noodles

firm tofu (drained)

mango

English cucumber

avocado

basil

rice paper spring roll wrappers

Cook rice noodles according to package OR place in dish, pour boiling water to cover, and allow to soften for 15 minutes. Drain thoroughly.

In the meantime, cut tofu, mango, cucumber, and avocado into thin slices.

Chop herbs.

Fill a wide, shallow dish with warm water to soak rice wrappers in.

Assemble rolls one at a time. Start by soaking the rice wrapper in warm water until softened (this will only take a few seconds). Place a slice or two of tofu, mango, cucumber, and avocado in the middle of the wrapper, about ⅓ of the way from the bottom. Top with a small handful of rice noodles. Sprinkle with a large pinch of basil and cilantro. Roll the spring roll as you would a burrito.

Fresh Tofu Spring Rolls filled with salt &amp; pepper tofu, fresh vegetables, vermicelli noodles, Thai basil, cilantro, and served with a peanut dipping sauce!

Vegan Fresh Tofu Spring Rolls

tofu

salt

white pepper (use less if you prefer less spicy tofu)

sesame oil

rice paper sheets

vermicelli

lettuce

red pepper (thinly sliced)

carrot

Thai basil (optional, about 24 leaves

Cilantro (optional, about 24 sprigs

butter

water

soy sauce

maple syrup

sriracha (optional, for spice)

peanuts (optional, as garnish)

First, slice the block of tofu in half and press it between two towels or two paper towels. Let the tofu sit for 10 minutes to soak up any excess moisture.

While the tofu is being pressed, bring a pot of water to a boil and add in the vermicelli noodles. Cook for 3-5 minutes until tender. Strain, rinse under cold water, and set aside in a small bowl.

Remove the pressed tofu and slice each half into 6 slices. Then, add to a large bowl and add in the cornstarch, salt, and pepper. Mix together until the tofu is completely coated.

Add the sesame oil to a cast-iron or non-stick pan and heat. Once the oil is hot, add in the tofu and cook each side for 3-5 minutes until crispy. Once cooked, set the tofu aside in a single layer on a plate.

Cook the Tofu &amp; Vermicelli Noodles

Chop the veggies and prep the herbs and place them in individual bowls. Then, fill a large bowl with lukewarm water to wet the rice paper sheets

Get a wood board ready and brush water on the surface so it is damp. It is a good idea to dampen the board every 2-3 rolls to keep it moist.

Dip each sheet of rice paper in the bowl of lukewarm water to moisten the surface for a few seconds. Then, lay the sheet of rice paper onto the wood board. Place a handful of lettuce close to the bottom edge of the rice paper (leaving about 1&quot; from the border) and top it with chopped vegetables, vermicelli noodles, and cilantro.

Next, arrange one tofu slice about 2 inches above the stacked vegetables on the rice paper and place the Thai basil directly on top. (View video or process shots in blog post for reference)

Take the lower edge of the rice paper with the toppings and roll it up until you reach the tofu. Then, fold in the left and right sides of the rice paper so it covers the tofu. Continue rolling the spring roll and press together the end to seal.

Repeat this process with each fresh tofu roll.

Making the fresh rolls

Once the fresh rolls are done, make the peanut dipping sauce by adding the unsalted peanut butter, water, soy sauce, lime juice, maple syrup, and optional sriracha to a blender or food process. Then, blend until smooth and creamy. Pour into a small serving dish and top with peanuts. Enjoy!

Peanut Dipping Sauce

https://content.jwplatform.com/videos/ipWkPNQw.mp4

The ingredients that go into vegan tofu fresh rolls and how to roll up spring rolls the best way! These fresh tofu spring rolls are filled with vermicelli noodles, salt and pepper tofu, carrots, red peppers, lettuce, and served with a peanut dipping sauce.

How to Make Tofu Spring Rolls

These spring rolls make a great snack, appetizer, or light meal. They&#x27;re vegan and gluten free, and to make it peanut free you can substitute almond butter or sun butter.

Peanut Tofu Spring Rolls

block extra firm or super firm tofu

peanut butter

garlic, crushed

tbsp hoisin

tbsp rice vinegar

sriracha chili sauce

salt,

tsp oil

shallot

rice paper wraps (have extra to spare)

basil leaves

cilantro leaves

mint leaves

dry rice vermicelli,

cucumber, peeled and julienned

carrot, peeled and julienned

red cabbage, thinly sliced

If using extra firm tofu, slice the tofu...

If using extra firm tofu, slice the tofu into 6 slices widthwise and wrap in a lint free tea towel. Place something heavy on top and let drain for 10-20 minutes. Cut the sliced tofu into cubes. If using super firm tofu skip the pressing step.

Mix together 1/2 cup peanut butter with hot...

Mix together 1/2 cup peanut butter with hot water until it's smooth. Add the garlic, soy sauce, hoisin, lime juice, rice vinegar, and sriracha. Taste and add salt or adjus seasonings as needed. If the sauce is too thin add more peanut butter, if it's too thick add more water.

Heat a large skillet over medium and add...

Heat a large skillet over medium and add the oil, the cubed tofu, and a pinch of salt. Pan fry until the tofu is a light golden color on 3-4 sides, about 5 minutes. Wait to flip each side until it has browned for easy release from the pan.

Add the minced shallot and let cook another...

Add the minced shallot and let cook another 2-3 minutes alongside the tofu, until softened. Then add about half the prepared peanut sauce. Feel free o add more for a saucier tofu. Stir in the peanut sauce then turn off the heat.

Run both sides of the rice paper wrap...

Run both sides of the rice paper wrap under hot water then place on a dampened cutting board. Arrange the basil, cilantro, and mint in the center of the wrap then top with the carrot, cucumber, and cabbage. Add some rice vermicelli and peanut tofu.

Fold opposite ends of the softened rice paper...

Fold opposite ends of the softened rice paper in to partially cover the filling. Then fold the bottom into the center so that it meets the edges and seals and roll to wrap the spring roll. Repeat with the remaining wraps and filling.

Leave the wraps whole or cut in half...

Leave the wraps whole or cut in half and enjoy fresh with extra peanut sauce for dipping!

An easy recipe for tofu spring rolls with almond tahini dipping sauce.

Tofu Spring Rolls

tofu ((200 grams))

carrots (,

½ english cucumber (,

kale leaves (, stems removed)

rice noodles (, cooked (60 grams))

rice paper wrappers

tahini sauce

honey (,

almond butter (, optional, see note 3)

olive oil

lemon (, juice only,

water (, see note 4)

Tofu spring rolls: Cut tofu into long thin sticks and place them in a bowl/plate with soy sauce. Turn each stick over making sure it is dipped in the sauce on all sides. Set the bowl/plate aside.

Drain rice noodles if you haven’t done so and rinse under cold water. Set aside.

Heat about a tablespoon of oil in a skillet/frying pan and fry the tofu sticks on all sides, about 5-7 minutes. Take them out and let them cool down.

Pour warm water in a skillet/frying pan or cake pan. Dip a sheet of rice paper in it until is softened but not too soft (it will go softer on your worktop as well, see note 5) and place it onto a clean worktop or chopping board.

Place a few carrot sticks in the center altogether with fried tofu sticks. Top these with rice noodles and cucumber sticks. Wrap rice paper over this filling once and then fold sides of the paper towards center.

Add kale and finish rolling.

Repeat with the rest of the wrappers.

Tahini dipping sauce: Mix all the ingredients in a small bowl, taste and adjust the ingredients to your liking. For a thinner sauce add more water, for thick sauce, you can omit water completely or just ad a splash.

Enjoy right away!

Fresh, healthy, and easy to make, these spring rolls with crispy tofu will be your new favorite summer appetizer!

Spring Rolls with Crispy Tofu and Smokey Peanut Sauce

noodles

coriander, mint, or basil

(14-oz) block tofu, extra-firm

soy sauce (or tamari if GF)

yeast

tsp smoked paprika

tsp salt

corn starch

lime

Tbsp honey

Tbsp sesame oil

tsp minced garlic

tsp minced ginger

cayenne pepper (optional)

Tbsp water (or more for desired consistency)

Pre-heat oven to 180C (356F ). Press tofu by wrapping an absorbent towel around it, let something heavy sit on top for 10 minutes. Then slice into thick, long slices.

Transfer tofu into a bowl and add coconut aminos, oil, nutritional yeast, spices and stir to coat. Let it marinate for 5-10 minutes. Bake for 20 minutes or until golden. Let it cool down before rolling the spring rolls.

Boil the noodles according to the packaging instructions or until soft, rinse with cold water, then drain and set aside. Next slice the veggies.

Prepare the peanut butter sauceby adding all of the ingredients to a smal bowl. Use a whisk and mix well. Set aside.

To prepare the spring rolls: in a medium bowl, wide enough to fit the rice papers, add warm water. The ideal temperature is slightly above room temperature. Using hot water will damage the wraps, because they are really thin. Add a single rice paper to the water and let soften for 30-40 seconds. Be careful not to soak for too long, they shouldn&#39;t feel too soft.

Then, to the bottom third of the wrap, add thinly sliced veggies, tofu and herbs.

To roll, first start by folding the rice paper (the part that&#39;s closest to you) over the toppings. Then fold the left side over it, followed by the right side over the left.

Finally, roll forward and away from you until the roll reaches the seam. Repeat with freshly soaked rice paper until all wraps are done.

Cut the rolls in halves and dip into the peanut sauce. Enjoy!

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Top 6 tofu spring rolls recipes from across the web

The most viewed tofu spring rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese Spring Rolls with Crispy...

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The most viewed tofu spring rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine