Tofu Summer Rolls
Fresh tofu summer rolls are packed with crunchy vegetables, seasoned rice noodles and fresh herbs. Served with peanut sauce, they are a perfect appetizer or light lunch.
Servings 12 summer rolls
Calories 208kcal
Ingredients
Noodles
- 6 oz vermicelli noodles
- 1 tablespoon soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon sriracha
- 1/2 teaspoon sugar
Tofu
- 1 16- oz package firm or extra-firm tofu
- 2 tablespoons soy sauce
- ¼ cup cornstarch
- 2 tablespoons peanut oil or canola, vegetable, or olive oil
- 1 head bibb butter or Boston lettuce
- 1 cucumber peeled and cut into match sticks
- 1 large carrot peeled and cut into match sticks, or grated
- ½ cup fresh cilantro
- 24 leaves mint
- 24 leaves Thai basil
- 12 8.5 inch round rice paper wrappers
- peanut sauce for dipping
Instructions
Noodles
- Cook or soak vermicelli noodles according to the package instructions. Drain and rince with cool water until cooled.
- Meanwhile, in a large bowl, combine the soy sauce, rice vinegar, sriracha and sugar. Add the drained noodles to the mixture and toss to coat. Set aside.
Tofu
- Slice the tofu block in half horizontally, then slice vertically into 6 equal pieces to make 12 tofu sticks of equal size.
- Pour the soy sauce into a shallow bowl and add the tofu sticks, turning until all sides are coated.
- Add the cornstarch to another shallow bowl and add the tofu sticks in batches turning until completely coated.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium heat, and add the tofu sticks. Cook 2-3 minutes until browned, turn and and a second tablespoon of oil to continue to cook until all sides are browned, about 8-10 minutes. Set the tofu aside to cool to room temperature.
Assemble the rolls
- Lightly oil a large cutting board.
- Add warm (not hot) water to a pie dish or large shallow bowl, place a rice paper wrapper in the bowl and soak for about 10 seconds and remove to the prepared cutting board. (The wrapper will still be slightly stiff but it will keep softening as you work with it. If you let it sit too long in the water it will get slimy and sticky and impossible to work with.)
- On the bottom third of the rice paper wrapper (closest to you), place a stick of a some noodles, a lettuce leaf, a few carrot and cucumber pieces, a few leaves of cilantro, 1 or 2 mint leaves and 1 or 2 Thai Basil leaves. Roll up a little from the bottom, then fold the sides over the filling and continue rolling tightly until you have a fat cigar shape. Continue with the remaining rolls.
- Serve right away with peanut sauce.
Video
Notes
Storage: To store these rolls for 2-3 days in the refrigerator, wrap them individually in plastic wrap and store in an airtight container.
Nutrition
Calories: 208kcal | Carbohydrates: 36g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 501mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1091IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg