Crispy Tofu Summer Rolls
Crispy Tofu Summer Rolls
Summer rolls are possibly the most perfectly fresh and satisfying meal. You can pretty much stuff them them with anything you like! I find it’s best to add a mix; a bit of crunchy vegetables with chewy noodles and fresh herbs. I’ve added sticks of crunchy tofu to these for a bit more texture and plant protein. They’re best eaten fresh and served with this creamy peanut sauce.
Makes 8 rolls
Ingredients
8 Round Rice Paper Wrappers
14oz (397g) Extra Firm Tofu pressed
60g (about 1/3 a small package) Mung Bean or Rice Noodles
1/2 tsp (2.5g) Garlic Powder
Salt & Pepper to taste
2 tsp (10g) Cornstarch
Spray Oil
4 Collard Green Leaves (stem removed, blanched and cut in half)
1 cup (100g) shredded Red Cabbage
1 medium (60g) Carrot julienned
1 small (125g) Cucumber julienned
1 cup (35g) of Sprouts (Alfalfa, Clove, etc)
1 bunch fresh Cilantro
Optional: (adding multiple herbs gives it great dimension of flavor)
8 Thai Basil Leaves
8 Mint Leaves
Peanut Sauce
1/3 cup (80g) Peanut Butter
3-4 (45-60ml) Tbsps Water
1 Tbsp (15ml) Soy Sauce
1 1/2 Tbsps (23ml) Rice Vinegar
1 Tbsp (15ml) Toasted Sesame Oil
2 tsp (10ml) Vegan Honey or Maple Syrup
2 tsp (10g) Miso Paste
1 tsp (5g) grated Ginger
Salt & Pepper to taste
Note: If you enjoy spice then add 1 tsp (5g) of Sriracha or Chili Crisp
Note for Collard Greens
For the collard greens, you can use them raw but some prefer it blanched which softens the leaves. Bring a pot water to boil. Toss the collard leaves in for about 30 seconds or until the leaves turn bright green. Remove from the water, drain and remove the stems before using in the rolls.
Directions
1. Make the tofu by pressing it for about an hour with either a tofu press or by wrapping it in a clean kitchen towel with a heavy pot placed on top.
2. Once the tofu is pressed, cut the block in half width wise. Cut each half into 1/2” sticks. Place onto a lined baking sheet. Season the tofu with salt, pepper and garlic powder. Lightly dust with corn starch on all sides. Spray with oil and bake at 400 for 20 minutes or until golden brown.
3. While the tofu is baking prepare the filling. Cut the vegetables and cook the noodles according to package directions. I cut the noodles with scissors to make them more manageable. Set everything onto a large plate or platter to work from.
4. Make the sauce by combining all of the ingredients and mixing well. Set aside.
5.Make the veggie rolls by taking one rice wrapper at a time. Dunk the entire wrapper into wide but shallow bowl of warmish water. While holding the wrapper agitate it slightly. You are waiting until it turns translucent and becomes soft.
6. Lay out the softened wrapper onto a clean surface like a table or large cutting board.
7. Start by placing half of a collard green leaf towards the end closest to you. Leave about a 1/2 “ space from the bottom . Then add some noodles followed by the fresh herbs, carrot, red cabbage and cucumber. Add a little bit of sprouts and a couple pieces of the crispy tofu.
8. Pick up the edge of the rice paper closest to you and begin to roll it over the filling like you would a burrito. Tuck the sides of the wrapper in as you roll away from you making sure to roll it onto itself. The wrapper will stick to itself and seal the roll. Repeat the process until you’ve used up the wrappers and veggies. Feel free to mix up any combination of the fillings.
9. Serve right away with plenty of peanut sauce to dip in!
