Tofu summer rolls are one of the go-to foods I order at Vietnamese restaurants. They are light, packed with veggies and herbs and make for a satisfying meal. The veggies give a nice snap, the tofu packs a ton of flavor, and the rice paper wrapper has a unique texture, which is welcome if just for the mouth-feel.
This tofu summer roll recipe is not strictly traditional, but it is delicious. It features seared tofu, juicy cucumbers, carrots, fresh jalapeños, bell pepper, basil and cilantro wrapped up in one mouthful.
Tasty Tofu Summer Rolls With A Peanuty Sauce
If you’re looking for a way to add healthy raw veggies into your diet, you’ll want to try making this for yourself. The creamy peanut-buttery sauce doesn’t hurt either. Preparing the rolls takes a little work but it’s worth it when you eat everything together. To do the groundwork you’ll have to make follow this Seared Tofu recipe, which is one of the most delicious ways to prepare tofu.
Next, cut the veggies into small thin strips. If you’re missing some of the veggies I recommend, use whatever ingredients you have in the fridge. Remember, that there’s always flexibility in every recipe to adapt to your preferences.
How To Make Summer Rolls
Once you’ve got the tofu seared, and the veggies cut, you’re ready to roll them altogether! Lay out all the filling ingredients onto a chopping board and have another chopping board ready to roll the wrappers. Additionally set up a shallow baking pan filled with water to moisten the rice paper wrappers.
Rolling the summer rolls takes a little practice, so the first few may turn out a less than perfect – but luckily, they’ll still taste amazing. To get the neatest roll, place the filling ingredients in the bottom 1/3 of the wrapper. Tuck the bottom of the wrapper towards the filling until snuggly enveloped. Next, fold in either side of the wrapper as close to the filling as possible, and then continue to roll the rest of the wrapper away from you.
The last crucial part of the recipe is the peanut butter dipping sauce. It’s creamy, spreadable and complements the summer rolls beautifully. If you’re allergic to peanuts, substitute with a nut butter of your choice.
Serve immediately as the rice wrappers can become too gummy when left to sit – which isn’t the texture we’re going for. Try pairing with Blistered Shishito Peppers for a light lunch. If you make this recipe make sure you share your comments below!
This summer roll recipe features seared tofu, cucumbers, carrots, jalapeños, bell pepper, basil and cilantro in one tasty mouthful.
Pan Seared Tofu
- 1 Block Firm Tofu
- Garlic Powder
- Celery Salt
- Onion Powder
- Smoked Paprika
- Juice of 1 Lemon
Summer Roll Filling
- 1 English Cucumbers
- 2 Carots
- 2 Fresh Jalapeños
- 1 Bell Pepper (Any Color)
- Bunch of Fresh Cilantro
- Bunch of Fresh Basil Leaves
Peanut Dipping Sauce
- 1/3 Cup Salted Peanut Butter (Smooth or Creamy)
- 1 Tablespoon Agave
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Reduced Sodium Soy Sauce
- 1 Teaspoon Sriracha Sauce
- Hot Water To Thin
PAN SEARED TOFU
- Drain and wrap the tofu block in paper towels. Squeeze extra moisture out by placing something heavy on top. Let the tofu sit for at least half an hour.
Once the tofu has been pressed, slice into thin "fillets" around 1/4" thick. A block will usually yield 12.
- Place a large pan on the stove. Add some olive oil and set to medium heat.
- Lay out the tofu fillets on a chopping board and sprinkle with the spice blend in the exact order listed above - starting with garlic powder and ending with smoked paprika.
- Gently flip the fillets over and repeat the seasoning process.
- Once the tofu is seasoned, place in the heated pan. Cook on medium-high, for as long as needed until the tofu becomes golden brown.
- Just before the tofu is ready to take off heat, evenly squeeze the juice of one lemon over the browned fillets.
- Cook for a minute or two longer so that the lemon juice cooks off and the tofu looks crispy.
- When cool, slice the fillets in half. Set aside until ready to roll.
SUMMER ROLL FILLING
- Peel cucumbers and cut into thin strips.
- Peel and julienne carrots.
- Julienne jalapeños, removing the seeds.
- Slice bell pepper into thin matchsticks, removing the seeds.
- Wash and dry basil leaves and cilantro. You can choose to chop up the herbs or leave them whole for wrapping.
PEANUT DIPPING SAUCE
- In a bowl, combine the peanut butter, agave, soy sauce, apple cider vinegar and sriracha sauce. Mix with a spoon.
- Add hot water, one tablespoon at a time, to thin out the sauce until it becomes smooth.
- Pour into small ramekins and set aside until you're ready to eat.
ASSEMBLING TOFU SUMMER ROLLS
- Prepare a shallow baking pan with water. You'll use this to moisten the wrappers so they're soft enough to roll.
- Have all your filling ingredients close at hand.
- Set up a chopping board as a surface to roll the wrappers.
- Get your first rice paper wrapper and dip in the water for around 10 seconds - paying attention to not soak it too long as it will become gummy.
- Place it flat on the chopping board. Starting in the lower 1/3 of the wrapper, lay 2 slices of tofu down, then layer with cucumbers, jalapeños, bell pepper, carrots, basil and cilantro.
- To roll the wrapper up, tuck the bottom of the wrapper towards the filling until snuggly enveloped. Next, fold in either side of the wrapper as close to the filling as possible, and then continue to roll the rest of the wrapper away from you,
- Place seam-side down on a plate and keep fresh with a warm, slightly damp paper towel as you continue to roll the other wrappers.
- When finished, plate with the dipping sauce and serve immediately as summer rolls are at their best when fresh.
If you're allergic to peanuts, substitute the peanut butter with your preferred nut butter.
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Serving Size1 Summer Roll
Amount Per Serving Calories 80Total Fat 1.5gSodium 30mgCarbohydrates 9.5gProtein 4.5g
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