Description
Fresh and healthy tofu spring rolls made with vibrant vegetables and served with a rich peanut sauce.
Ingredients
Scale
- 1 block extra-firm tofu
- 1/4 cup soy sauce (I use reduced-sodium)
- 2 tbsp sesame oil
- 2 tbsp brown sugar (can sub. with maple syrup)
- 8 6-inch rice paper wraps
- 1 medium red bell pepper (sliced into thin sticks)
- 1/2 large cucumber (sliced into thin sticks)
- 1 cup carrot (shredded or sliced into thin sticks)
- 1 cup red cabbage (sliced into strips)
- 1/2 head romaine lettuce
- 1/2 cup mint leaves
- 1 batch Quick & Easy Peanut Sauce
Instructions
- Slice tofu into thin strips.
- Whisk together the tofu marinade ingredients, then add to a bowl with tofu. Cover and set aside while you prep remaining ingredients (veggies and peanut sauce).
- Heat a nonstick pan over medium-high heat and add tofu strips with marinade. Cook on each side for 2-3 minutes. Repeat for all tofu strips.
- Place a rice paper sheet in a shallow dish of cool water and let it soak for 30-60 seconds, until it softens. Remove from water, and place on a large plate or cutting board.
- Fill the wrap starting with a romaine leaf, then the cooked tofu, remaining veggies, and 2-3 mint leaves.
- Start to roll the rice paper wrap over from one end, fold in the sides and then finishing rolling the wrap. Repeat for remaining rice paper wraps.
- Serve with the peanut dipping sauce, and enjoy!
Notes
- Use reduced-sodium soy sauce for a healthier option.
- Feel free to customize the vegetables based on your preference.
- Make sure to wet the rice paper wraps just enough to make them pliable without tearing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls
- Calories: 180
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg