Vietnamese Tofu Summer Rolls with Peanut-Lime Sauce
Vietnamese Tofu Summer Rolls with Peanut-Lime Sauce serves: 4 (2 rolls and about 1/4 cup (or 60 ml) sauce per serving)
Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes
Ingredients:
For the Sriracha-Tamari Tofu:
- 3 Tbsp tamari
- 1 Tbsp sriracha (chili garlic hot sauce)
- 1 Tbsp neutral oil, such as safflower or avocado
- 1 Tbsp maple syrup
- One 14-oz (397 g) block extra-firm tofu, drained, pressed and cut into 1/4-in (6-mm) thick and 1/2-in (13-mm) wide slabs
For the Peanut-Lime Sauce:
- 1/2 cup (128 g) smooth peanut butter
- 1 tsp lime zest
- 1/4 cup (60 ml) lime juice (about 4 fresh limes)
- 2 Tbsp tamari
- 2 Tbsp maple syrup
- 2 Tbsp water
For the summer rolls:
- 2 medium carrots, shredded (about 1 cup [110 g])
- 1/2 large bell pepper (red or orange), thinly sliced (about 1/2 cup [55 g])
- 1 cup (98 g) thinly sliced snow peas (about 12 or 13 snow peas)
- 1 1/2 tsp rice vinegar, divided
- 8 brown rice paper wrappers (approximately 8-in [20-cm] diameter)
- 1 Hass avocado, thinly sliced
- 1 cup (16 g) fresh cilantro leaves
- 1 cup (92 g) thinly sliced fresh mint leaves
- Salt, to taste
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 375°F (190°C). Prepare a baking sheet with parchment paper or a silicone baking mat.
- To prepare tofu marinade: In a medium bowl, whisk together tamari, sriracha, oil and maple syrup. Add tofu and gently toss to coat. Spread tofu evenly on prepared baking sheet and cook 20 min, or until edges are slightly golden.
- To make the Peanut-Lime Sauce: In a medium bowl, whisk together peanut butter, lime zest, lime juice, tamari, maple syrup and water until completely smooth. Set aside.
- Place carrots, bell pepper and snow peas in 3 separate bowls. Add 1/2 tsp vinegar and a small pinch of salt to each bowl, tossing to coat.
- To assemble summer rolls: Fill a shallow glass baking dish or pie plate with warm water. Submerge 1 rice paper wrapper for approximately 10 sec, or until just pliable. Lay the softened rice paper wrapper on a cutting board and add about 2 Tbsp each of cilantro and mint leaves to the middle of the wrapper. Top with several pieces of tofu, about 2 Tbsp each of carrot and snow peas, 3–4 thin slices of bell pepper and 2 slices of avocado. Fold in top and bottom edges, then fold in the sides. Roll tightly to form a summer roll-type shape. Set aside and repeat with remaining ingredients until 8 rolls are formed. Enjoy immediately with Peanut-Lime Sauce.
Notes:
Storage tip: Summer rolls will keep in an airtight container in the refrigerator for up to 1 day.
Simplify this recipe: Use pre-shredded carrots.
Make it nut-free: Use sunflower butter in place of peanut butter.
Make it soy-free: Use coconut aminos in place of tamari. Use bite-size cauliflower florets in place of tofu.
Make it nightshade-free: Use thinly sliced raw zucchini or cucumber in place of bell pepper. Omit sriracha.
Make-ahead tip: Peanut-Lime Sauce can be made up to 2 days in advance.
Nutrition Information Per Serving:
Nutrition information per serving: 556 calories, 31.2 g total fat, 5.3 g saturated fat, 10.1 g polyunsaturated fat, 13.6 g monounsaturated fat, 0 mg cholesterol, 1884 mg sodium, 928 mg potassium, 53.4 g total carbohydrates, 8.9 g fiber, 18.3 g sugar, 23.7 g protein, 40% calcium, 39% iron
Â
