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Crispy Tofu Summer Rolls with Fresh Veggies and Peanut Sauce Recipe

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3.9 from 6 reviews

These fresh and vibrant Summer Rolls are packed with crispy golden tofu, colorful vegetables, creamy avocado, and aromatic fresh herbs, all wrapped in delicate rice paper. Accompanied by a luscious peanut dipping sauce, this recipe offers a delicious and healthy handheld meal perfect for warm weather and light lunches.

Ingredients

Tofu Filling

  • 12 oz extra firm organic tofu
  • 1 tbsp coconut aminos (or gluten-free tamari or low sodium soy sauce)
  • 1 tsp pure maple syrup
  • ½ tsp red pepper chili flakes
  • 1 tbsp oil for frying

Vegetables and Wraps

  • 8-10 rice paper wrappers
  • 1 yellow bell pepper, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 cup shredded red cabbage
  • 1 avocado, sliced
  • 8 romaine lettuce leaves, cut in half
  • Assortment of fresh herbs: cilantro, mint, Thai basil (to taste)

Peanut Dipping Sauce

  • 2 tbsp creamy or crunchy peanut butter
  • 1.5 tbsp coconut aminos (or gluten-free tamari or low sodium soy sauce)
  • 1 tbsp pure maple syrup
  • 1 tsp toasted sesame oil
  • Juice of half a lime
  • 2-3 tbsp water, as needed to thin out the sauce

Instructions

  1. Prepare and Fry the Tofu: Heat 1 tablespoon of oil in a frying pan over medium heat. Cut the tofu into strips about ½ inch wide. Add the tofu strips to the hot pan and fry for several minutes on each side until golden brown. Then add the coconut aminos, maple syrup, and red pepper chili flakes and continue frying for another minute until the tofu becomes golden and crispy. Optionally, tofu can be air-fried as a stove-free alternative.
  2. Soften the Rice Paper Wrappers: Submerge one rice paper wrapper in warm water for about 10 seconds or until it softens slightly. Carefully transfer the softened wrapper to a clean plastic cutting board to prepare for filling.
  3. Assemble the Summer Rolls: On the softened rice paper, place a few slices of carrot, yellow bell pepper strips, one or two strips of fried tofu, a small handful of shredded red cabbage, a few slices of avocado, one or two romaine lettuce halves, and sprigs of fresh herbs of your choice. Arrange the fillings neatly to facilitate rolling.
  4. Roll the Summer Rolls: Begin rolling by lifting one end of the rice paper over the filling, carefully tucking it under. Fold the sides inwards on both ends, and continue rolling tightly until the roll is fully sealed. Repeat this process for the remaining ingredients, yielding 8 to 10 spring rolls. For serving, carefully slice each roll in half.
  5. Make the Peanut Dipping Sauce: In a medium bowl, combine the peanut butter, coconut aminos, maple syrup, toasted sesame oil, and lime juice. Gradually whisk in 2 to 3 tablespoons of water to reach a creamy, pourable consistency.
  6. Serve and Enjoy: Arrange the summer rolls on a plate alongside the peanut dipping sauce. Serve immediately to enjoy the fresh flavors and satisfying textures.

Notes

  • You can substitute coconut aminos with gluten-free tamari or low sodium soy sauce if not gluten-free.
  • For a stovetop-free option, air fry tofu instead of frying in oil.
  • Adjust the amount of water in the peanut sauce to your preferred consistency.
  • Use fresh, vibrant herbs like cilantro, mint, or Thai basil to enhance flavor.
  • Serve immediately after assembling to keep rice paper from becoming soggy.

Find it online: https://marthatasty.com/crispy-tofu-summer-rolls-with-fresh-veggies-and-peanut-sauce-recipe/