Tofu Summer Rolls
Serves 4
15 mins prep
20 mins cook
0 mins total
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.
Ingredients in Tofu Summer Rolls:
Ingredients in Peanut Dipping Sauce:
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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!