Tofu Summer Rolls
Tofu Summer Rolls are filled with fresh vegetables and tofu. They are served with an addictive peanut sauce! They are inspired by Vietnamese spring rolls and my own creativity.
Equipment
- 1 Air Fryer optional
Ingredients
Ingredients in Tofu Summer Rolls:
- 8 round rice paper/spring roll wrappers
- ½ block extra firm tofu - (About 6-7 ounces) sliced into 8 strips
- 1 tablespoon low sodium soy sauce or tamari
- ½ tablespoon sesame oil
- ½ tablespoon honey
- 1 pinch salt
- 1 pinch pepper
- 1 teaspoon garlic powder
- 2 cups thinly sliced carrot
- 2 cups thinly sliced purple cabbage
- 1 sliced avocado
- 1 cup fresh cilantro leaves
Ingredients in Peanut Dipping Sauce:
- 3 tablespoons creamy natural peanut butter
- ½ tablespoon sesame oil
- 1 tablespoon low sodium soy sauce or tamari
- ½ tablespoon rice wine vinegar
- 3 tablespoons cold water
- ¼ teaspoon ginger powder
- ¼ teaspoon garlic powder
- 1 teaspoon sesame seeds
- 1 pinch salt
- 1 pinch pepper
Instructions
- Preheat your air fryer to 375 degrees F. Use a paper towel to pat the tofu dry and drain the moisture. Cut the tofu into 8 strips. Put the tofu in a container with low sodium soy sauce or tamari, sesame oil, honey, salt, pepper, garlic powder. Gently combine until all the tofu is coated in the marinade. Transfer the tofu to the preheated air fryer.
- Cook the tofu in the air fryer at 375 degrees F for about 15-20 minutes, flipping halfway through. If you don’t have an air fryer, bake the tofu in an oven preheated to 400 degrees F for 30-35 minutes, or until crispy.
- While the tofu is cooking, make the peanut dipping sauce. Whisk creamy natural peanut butter, sesame oil, low sodium soy sauce or tamari, rice wine vinegar, cold water, ginger powder, garlic powder, sesame seeds, salt and pepper in a small bowl until smooth.
- Chop the other ingredients while the tofu is cooling. You want it to be cooled before assembling the summer rolls. When you are ready to assemble, lay out the ingredients for the summer rolls (cooked tofu, carrot, cabbage, avocado and cilantro).
- Pour warm water into a deep plate. To make the summer roll, dip the rice paper wrapper in the warm water for a few seconds just until the rice paper is pliable. Don't soak it for a long time. After dipping your rice paper in warm water, lay wrapper onto a cutting board.
- Fill each rice paper wrapper with a piece of tofu, a couple of slices of carrot, cabbage, avocado and a sprinkle of cilantro. Place all the ingredients just below the center of the wrapper. Fold the uncovered sides inward. Then, the bottom upward. Lastly, roll tightly. Repeat until you have made 8 rolls.
- Serve with the peanut dipping sauce and enjoy!
Notes
Nutrition facts are based on a serving of 2 rolls.
Nutrition Facts
Tofu Summer Rolls
Amount Per Serving
Calories 306
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 3mg1%
Sodium 617mg27%
Potassium 571mg16%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 9g10%
Protein 12g24%
Vitamin A 11469IU229%
Vitamin C 31mg38%
Calcium 92mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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