Crispy Tofu Salad Rolls with Peanut Sauce

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 6 rolls | Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes

---

These vegan Crispy Tofu Salad Rolls with Peanut Sauce are one of my favorite snacks to make! I even have them for lunch sometimes. They’re so fresh, crunchy, and full of flavor. Fun tip: the peanut sauce is actually a simplified version of my Pad Thai sauce!

Tofu Ingredients:

• 1/2 block (8oz) of extra firm tofu

• 1 cup of cornstarch

• 1 tsp garlic powder

• 1 tsp turmeric powder

• 1 tsp ginger powder

• 1/2 tsp black pepper

• Oil for frying

Salad Roll Ingredients:

• 6 rice paper wrappers (also sometimes called "Vietnamese rice pancakes for spring rolls")

• 1/2 red bell pepper

• 1/2 cucumber

• Fresh spinach or lettuce

• Fresh basil leaves

Peanut Sauce Ingredients:

• 2 tbsp natural peanut butter

• 1/2 tsp ginger powder

• 1 tsp soy sauce

• 1 squirt of sriracha to taste

• Water for thinning

• Crushed peanuts for topping

Directions:

Make the tofu:

• Start with the tofu. First, press your tofu to remove as much liquid as possible. Wrap in a kitchen towel, then place a weight on top (like a dinner plate). Let it sit for about 5 minutes.

• Meanwhile, combine the cornstarch and spices in a bowl.

• Additionally, heat the oil in a frying pan or sauce pan on low.

• Once the tofu is dried, slice into long strips, about 1/2 thick.

• Coat the tofu strips with the cornstarch mixture, then drop into the oil.

• Fry on low for about 8-10 minutes or until the tofu is golden brown.

• Remove from the oil and transfer to a drying rack or a plate covered in paper towels to cool.

• While the tofu is frying and cooling, you can prep your veggies. Slice the bell pepper and cucumber into strips, about 2-3 inches long and 1/4 inches thick (these are all very rough measurements, you can make them as thin or thick as you'd like).

Make the peanut sauce:

• Combine all the peanut sauce ingredients in a small dish. Mix with a fork.

• Add tiny splashes of water until you get to the desired consistency.

  • I like my peanut sauce really thick, so I don't add a lot of water, but this is totally up to you.

Make the rolls:

• Once your tofu is cool enough to handle, it's time to wrap the rolls.

• Follow the instructions on the package for the rice wrappers to soften them. Fill a large bowl with warm water, then place one wrapper in the bowl for about 15 seconds until it's pliable. Transfer the wrapper to a clean countertop and pat dry with a towel.

• Working quickly (the wrappers get sticky very quickly when they dry), fill the wrapper with some tofu, pepper, cucumber, greens, and basil.

• Wrap like a burrito. The edges will naturally stick together.

• Repeat the process with the rest of the wrappers.

  • Do not try and wet all the wrappers at once. They get sticky very quickly, so it's best to make these one roll at a time.

• Slice in half and serve with peanut sauce.

------------------------------------------------------------------------------------ Tips and Tricks:

• These directions may sound extensive, but it's actually a fun process! This is a great family-friendly recipe, and would even make a fun date night.

• You can play around with the fillings too. Try adding some kimchi, bean sprouts, corn, or anything else you can think of!

Nutrition & Servings: (calculated by MyFitnessPal)

• Servings: 1 roll (2 halves) - yields 6 rolls

• Calories: 196

• Total Fat: 7g

• Carbs: 29g

• Protein: 7g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if additional ingredients are added.