Alina’s Asian Tofu Summer Rolls with Peanut Dipping Sauce (VEGAN)


Traditionally made with shrimp, marinated tofu in these summer rolls adds whole new flavor. And they’re vegan! These crowd-pleasers make fantastic appetizers or a meal in itself.


– rice paper spring roll wrappers (You can usually find these in the Asian section of a supermarket, or any Asian foods store)
– 1/2 of a large pack of dry rice vermicelli
– 1 14-16oz container of extra firm tofu
– 1 package bean sprouts
– 1 large cucumber
– several handfuls of shredded carrot
– 1 bunch fresh mint
– 1 bunch fresh cilantro
– 2 cloves garlic, minced
– low-sodium soy sauce
– water

– 4 tbsp Hoisin sauce
– 2 tbsp honey
– 3 tbsp Thai sweet chili sauce
– 2 tbsp rice vinegar
– 1/3 cup low-sodium soy sauce
– 2 tsp of your favorite Asian chili sauce
– 2 tsp ground ginger

– 3/4 cup crunchy peanut butter
– 1/3 cup hot water
– 3 tbsp Hoisin sauce
– 4 tsp low-sodium soy sauce
– 2 tsp chili sauce
– drizzle of sesame oil

Image1. Rinse and pat tofu dry. Slice into 1/2 inch strips. Heat 1 cup of water and 1 tbsp of soy sauce in a pan. Add the minced garlic and tofu. Simmer until all the water is evaporated (about 15 minutes). Meanwhile, mix together the marinade.

2. Pour a layer of the marinade into a large dish. Place the tofu on top, and cover with the rest of the marinade. Set aside while you prep the other ingredients. We used this time to chop up our veggies, cook the noodles, and make the dip — so they probably marinated for about 20-25 minutes.


Image3. Boil the rice noodles in a pot of water until tender. This should only take about 2-3 minutes. Strain and rinse with cold water.

Image4. Fill a large pot or bowl with a few inches of warm water. One by one, immerse the spring roll wrappers in the water for several seconds. Carefully move to a plate — they will be delicate and flimsy!



5. Place two pieces of tofu in the center of the wrapper. Then follow with a chunk of noodles, a sprig of cilantro, and a few pieces of mint. Place a couple slivers of cucumber and carrot on either side.

6. Fold the bottom over, tuck in both sides, and continue rolling (like a burrito). Place seam-side down on a cookie sheet or plate, and cover with a damp cloth as you go (This prevents them from drying out). Keep rolling until you run out of ingredients — you should be able to make about 20-24 rolls.

Image7. To make the dipping sauce, heat the peanut butter in the microwave for 30 seconds before adding in the remaining ingredients. You will then need to stir it quite a bit to get the water incorporated with the thick peanut butter.

ImageAnd there you have it! Yum! You can store these in the fridge, covered with damp cloth and plastic wrap, for a couple days. But they are best eaten fresh. 😉


2 thoughts on “Alina’s Asian Tofu Summer Rolls with Peanut Dipping Sauce (VEGAN)

  1. Wow!! It is very creative and seems so tasty! 🙂
    It can surely give you joy of cooking as well as eating!! 😀

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