tofu spring rolls with homemade peanut sauce
tofu spring rolls with homemade peanut sauce
This homemade version of Thai spring rolls is a great foundational recipe — use it with tofu, chicken, or shrimp.
This recipe is part of the Weeknight Dinners menu for next week. The three other dishes on the menu include a grilled halloumi and watermelon salad, a greek bowl with basil lemon rice and grilled halloumi, and spicy eggplant and crispy tofu over rice. Crispy tofu and brown rice are used twice to cut down cooking time and reduce food waste. There’s still time to join the cooking club if you’d like access to next week’s menu. You’ll also get a batch cook guide so you can prep ahead and a shopping list so you can get in and out of the store in no time. What are you waiting for? Join the cooking club now!
INGREDIENTS
2 spring roll papers
1 oz vermicelli noodles
1/2 cup carrot, thinly sliced
1/2 cup persian cucumber, thinly sliced
1/2 cup red bell pepper, thinly sliced
6 to 8 leaves thai basil
6 to 8 leaves mint
FOR THE CRISPY TOFU
6 oz tofu, firm or extra firm, cut into 1/2 in slices, lengthwise
1 tsp extra virgin olive oil
1/8 tsp onion powder
1/8 tsp garlic powder
kosher salt
pepper
FOR THE PEANUT SAUCE
1 Tbsp peanut butter
1 Tbsp rice wine vinegar
1 tsp maple syrup
1 tsp sambal
INSTRUCTIONS
TO MAKE THE CRISPY TOFU
Pat tofu dry with a paper towel; season both sides evenly with onion powder, garlic powder, salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add tofu to the pan in an even layer. Cook approximately 3 to 5 minutes then flip and cook for another 3 to 5 minutes.
TO MAKE THE PEANUT SAUCE
Whisk together peanut butter, rice wine vinegar, maple syrup, sambal, and a splash of hot water (about 1 Tbsp) in a small bowl; taste and adjust as needed.
TO MAKE THE SPRING ROLLS
Reconstitute vermicelli noodles in hot water; drain and set aside.
Reconstitute wrappers, one at a time, and fill with noodles, tofu, carrot, cucumber, red bell pepper, and a few pieces of basil. Fold in one side (parallel with the filling) to cover part of the filling; fold in the two sides, partially covering the filling. Wrap/roll the spring roll to enclose the filling. Repeat to make a second spring roll; serve with spicy peanut sauce.
Notes
If you’d like smaller spring rolls you can divide the filling between more wrappers.
Regular basil can be used in place of Thai basil.
| CALORIES | CARBS | PROTEIN | FAT |
|---|---|---|---|
| 488 | 59g | 24g | 17g |
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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.