These are such delicious summer rolls filled with tofu - super filling, refreshing and amazing!

Fresh Summer Rolls With Seared Tofu [Vegan]

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Ingredients

For the thai tofu:

  • 1⁄2 cup chopped fresh basil
  • 1⁄2 cup chopped fresh cilantro
  • 1⁄2 cup low sodium soy sauce
  • 1⁄2 cup fresh lime juice
  • 1⁄4 cup chopped of fresh mint
  • 2 tablespoons brown sugar
  • 1 tablespoon peeled minced fresh ginger
  • 1 tablespoon olive oil
  • 2 teaspoons yellow curry powder (a blend of pepper, cumin, coriander, fennel, cloves, cardamom, ginger and turmeric)
  • 1⁄2 teaspoon crushed red pepper flakes
  • 4 cloves garlic, minced
  • 2 (10 1/2 ounce) packages firm tofu, drained

For the rolls:

  • Boston Lettuce, washed and leaves torn into big pieces
  • Rice Vermicelli, cooked and drizzled with rice wine vinegar, sugar and salt mixture
  • Roasted Peanuts, chopped
  • Julienned Carrot
  • Julienned Cucumber (seedless)
  • Fresh Mint, washed and leaves removed from stems
  • Cilantro, washed and broken into leafy stems
  • Basil, washed whole leaves
  • Rice Paper Wrappers

For the dipping sauce:

  • 1 1/4 cups granulated sugar
  • 1/2 cup rice wine vinegar
  • 1 lemon, zested and juiced
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 1 teaspoon crushed red pepper flakes
 
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Preparation

  1. Start early to marinate and sear the tofu. Assemble a work station with a tray large enough to hold the rice wrappers, a clean work surface like a cutting board, and bowls of ingredients in the order to be used.
  2. Whisk all the tofu ingredients except the tofu.  Cut the tofu blocks into 1/2-inch thick slices. Place tofu slices in a shallow dish and pour over the soy sauce mixture, turning to coat slices. Cover and marinate in refrigerator at least 2 hours, turning occasionally.
  3. Remove tofu slices from dish, reserving marinade. In a large nonstick skillet over medium high heat, add a tablespoon of olive oil and sauté the tofu slices 2 minutes on each side until lightly browned. Set aside.
  4. Assemble the spring rolls one at a time by submerging the wrapper in the tray of warm water and holding it down for almost a minute. You'll feel the wrapper change texture from stiff to pliable, and remove it as soon as you feel it loosen up.
  5. Place the wrapper carefully on the work surface holding it from the top and laying it down bottom to top, very carefully. Layer ingredients on the bottom/closest side of wrapper as follows: lettuce, noodles, peanuts, cucumbers, carrots, tofu, mint, basil and cilantro. 
  6. Peel the bottom of the wrapper up over the filling with thumb and two fingers, while using the other fingers to hold the filling in place. Press the wrapper over filling and squeeze to tighten the roll - poke any filling that protrudes out the side back into the center. Fold the sides up and continue to roll like a burrito, very gently.
  7. Cut in half and store in a container in the refrigerator until ready to serve. Place a damp paper towel in the container to keep moist. Serve with dipping sauce.
  8. To make the sauce, add all ingredients except the red pepper flakes to a saucepan over medium heat and bring to a boil. Stir continuously.
  9. Reduce to simmer and cook 5 minutes.
  10. Remove from heat and add crushed red pepper to taste.

Notes

The reserved tofu marinade can be simmered for a few minutes to use as a sauce for noodles. 

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