Crispy Tofu Summer Rolls with Peanut Dipping Sauce

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The PERFECT light and refreshing summer dinner you NEED in your life 😍 Lately, I have been obsessed with sushi and rolls so I decided to make some last night and OMG 🤤 The crispy tofu with @trybachans Japanese BBQ Sauce added SO much flavor 💦 And the peanut dipping sauce was the perfect pairing for these rolls 👌🏽 So easy to make and you can stuff it with whatever you want! 😋 This PLANT-BASED, healthy meal, will leave you feeling good and satisfied after 💁🏽‍♀️

Crispy Tofu Summer Rolls with Peanut Dipping Sauce

🔪 Prep Time: 20 minutes

🍳Cook Time: 10 minutes

🕒Total Time: 30 minutes

🍴Serving Size: Makes However Many You Want!


Ingredients:

  • Brown Rice Paper

  • Thin Noodles (I used Jade Pear Rice Ramen Noodles by @lotusfoods)

  • Very Firm Tofu (@traderjoes), thin sticks

  • Veggies (thinly sliced) - Yellow Squash, Carrot, Cucumber, & Avocado

  • Mint Leaves

  • Tapioca Flour (@bobsredmill) (or arrowroot/cornstarch)

  • Japanese BBQ Sauce (@trybachans) (or any Asian sauce)

Peanut Dipping Sauce:

  • 1/4 cup Creamy Peanut Butter (@traderjoes)

  • 2 tbsp Coconut Aminos (@traderjoes)

  • 1 tbsp Rice Vinegar (@kikkomanusa)

  • 1/2 tsp Garlic, minced

  • 1/2 tsp Ginger, minced

  • 2 tbsp Sriracha

  • 3 tbsp Vegetable Broth (or more to thin)

  • Toasted Sesame Seeds


Instructions:

  1. Cook your noodles according to package. Any thin noodles will work! I just used some rice Ramen noodles I had sitting in the pantry.

  2. To prep your tofu, wrap it in paper towels and press between heavy plates or pans to release excess water. Let it sit for at least 15 minutes.

  3. Meanwhile, prep all of your veggies. Cut then all as thin as you can and set aside.

  4. Once your tofu has pressed for long enough, cut into thin sticks. And some tapioca flour to a small plate and coat each stick evenly. Add to a pan with avocado oil and let them crisp up (~5-6 mins). Then drizzle in enough BBQ Sauce (or any Asian sauce) to coat each stick. Saute for 1-2 minutes. Set aside.

  5. Prep your sauce next so it's ready to go once your wraps are made. Make your sauce by mixing all the ingredients together in a bowl. Add more or less broth depending on the consistency you want.

  6. Now you're ready to build your rolls!

  7. Add some warm water to a large plate. Dip your rice paper (front and back) in water and then place in another plate. Add ~3 slices of everything to the middle - avocado, cucumber, squash, carrot, and tofu. Then add 2-3 mint leaves and a small amount of noodles. Be sure not to over-stuff your rolls - use your best judgement.

  8. Fold in the sides and tightly roll like a burrito. Cut in half and place in your serving plate.

  9. Continue to make as many rolls as you want.

  10. Then enjoy! Dunk in the peanut dipping sauce for a tasty, creamy pairing 🥜

  11. I was satisfied after 2 rolls and have plenty of leftovers 🤗


Notes & Tips:

  • Try to cut your veggies as thin as you can. Have fun with your stuffings! Use up whatever you have in the fridge. The avocado, cucumber and mint definitely does make for a more refreshing roll.

  • If you want to make a sauce from fresh for your tofu, try this Spicy Sesame Sauce recipe!

  • Store leftovers to make fresh rolls for later or add to a poke bowl!


Click here for the Video Tutorial

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ABOUT ME

My name is Ritisha Gupta aka Tisha's Veggie Eats! I'm 24 years old and currently live in Houston, TX. I am a full-time Digital Designer and a part-time food blogger. I started my food blog on Instagram as a way to showcase healthy living & share my delicious meals. Read more...

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