Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
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.
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