Tofu Spring Rolls
Yield: 4 Servings
Recipe and Photos by Happy Broccoli
These Tofu Spring Rolls are your go-to when you want something crunchy, herby, and absolutely satisfying. Packed with vibrant veggies and sliced Extra Firm tofu, they’re like a farmer’s market in a rice wrapper—dunked in a savory-sweet peanut sauce. Quick to prep, fun to assemble, and even better to share. Let’s roll!
Ingredients
For the Spring Rolls:
1 (8-ounce) block of Hodo Miso Tofu
16 rice paper wrappers
8 large butter lettuce leaves
1 English cucumber, cut into thin, long strips
2 cups shredded carrots
2 cups shredded purple cabbage
1 cup fresh cilantro leave
For the Peanut Sauce:
¾ cup creamy peanut butter
¼ cup rice vinegar
⅓ cup coconut aminos
¼ teaspoon red pepper flakes (optional)
2 to 4 tablespoons water
Instructions
Prepare the Tofu:
Cut the miso tofu into thin slices, approximately ½ inch wide and 2 inches tall.
Prepare the Peanut Sauce:
In a medium bowl, combine the peanut butter, rice vinegar, coconut aminos, and red pepper flakes (if using).
Whisk until smooth.
Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
Assemble the Spring Rolls:
Fill a large, shallow dish with warm water.
Dip one rice paper wrapper into the warm water for about 10-15 seconds until it becomes pliable but not overly soft.
Lay the softened wrapper on a clean, flat surface.
On top of the rice paper, add 1-2 strips of miso tofu, and then a small handful of cucumber, shredded carrots, shredded purple cabbage. Top with a few leaves of cilantro.
Fold the sides of the rice paper over the filling, then roll from the bottom up, similar to rolling a burrito, ensuring the filling is snugly enclosed.
Repeat with the remaining ingredients.
Serve:
Arrange the assembled spring rolls on a serving platter.
Serve with the peanut sauce on the side for dipping.
Tofu Spring Roll
These Tofu Spring Rolls are your go-to when you want something crunchy, herby, and absolutely satisfying. Packed with vibrant veggies and sliced Extra Firm tofu, they’re like a farmer’s market in a rice wrapper—dunked in a savory-sweet peanut sauce. Quick to prep, fun to assemble, and even better to share. Let’s roll!
Ingredients
- 1 (8-ounce) block of Hodo Miso Tofu
- 16 rice paper wrappers
- 8 large butter lettuce leaves
- 1 English cucumber, cut into thin, long strips
- 2 cups shredded carrots
- 2 cups shredded purple cabbage
- 1 cup fresh cilantro leave
- ¾ cup creamy peanut butter
- ¼ cup rice vinegar
- ⅓ cup coconut aminos
- ¼ teaspoon red pepper flakes (optional)
- 2 to 4 tablespoons water
Instructions
- Cut the miso tofu into thin slices, approximately ½ inch wide and 2 inches tall
- In a medium bowl, combine the peanut butter, rice vinegar, coconut aminos, and red pepper flakes (if using).
- Whisk until smooth.
- Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
- Fill a large, shallow dish with warm water.
- Dip one rice paper wrapper into the warm water for about 10-15 seconds until it becomes pliable but not overly soft.
- Lay the softened wrapper on a clean, flat surface.
- On top of the rice paper, add 1-2 strips of miso tofu, and then a small handful of cucumber, shredded carrots, shredded purple cabbage. Top with a few leaves of cilantro.
- Fold the sides of the rice paper over the filling, then roll from the bottom up, similar to rolling a burrito, ensuring the filling is snugly enclosed.
- Repeat with the remaining ingredients.
- Arrange the assembled spring rolls on a serving platter.
- Serve with the peanut sauce on the side for dipping.
