Fresh Vegetable Crunchy Rolls with Sriracha and Soy Sauce Tofu
Try this Fresh Vegetable Crunchy Rolls with Sriracha and Soy Sauce Tofu recipe
Try this Fresh Vegetable Crunchy Rolls with Sriracha and Soy Sauce Tofu recipe
- sesame seeds
- 1 tbsp sesame oil
- 1 tbsp sriracha
- 1 tbsp sesame seeds
- 1/2 red pepper julienned
- 1 large carrot julienned
- 1/3 -1/2 long english cucumber julienned
- 3 green onions thinly sliced on a diagonal
- small handful of baby spinach gently bunched up and sliced thinly
- 1/2-1 full recipe of baked sriracha & soy sauce tofu (op chilled and cut into thin strips
- 5-10 rice papers (i used 22 cm papers)
- 2 tbsp soy sauce (or bragg's liquid aminos - gf)
- 3 tbsp peanut butter
- 1 tbsp chili garlic sauce (can substitute with 1 more tbs
- 1 tbsp brown sugar (or maple syrup)
- 2-3 tbsp water to thin
- Carbohydrate 1.99992150044026 g
- Cholesterol 0 mg
- Fat 6.92296853103707 g
- Fiber 0.875541011214193 g
- Protein 1.69979197531503 g
- Saturated Fat 1.05826546589174 g
- Serving Size 1 1 -7 (14g)
- Sodium 12.5133825062827 mg
- Sugar 1.12438048922607 g
- Trans Fat 0.287325532758746 g
- Calories 73 calories
Step-by-step
- While the tofu is baking you can begin to prepare all of your ingredients. Finely julienne the red pepper, carrot, and cucumber (you can use a julienne peeler for the carrot and cucumber as well) I aim for slices between 4-5 inches long (but this depends on the size of your rice paper, mine are about 8" (20 cm).) Thinly slice the spinach and green onion.
- Once the tofu has finished baking, place it in the fridge to chill. In the meantime you can mix up the Spicy-Sweet Peanut Sauce (recipe below.)
- Cut your chilled tofu into thin strips.
- Prep your area. Find a nice clean space of counter to work on and fill a large bowl or pie plate with HOT water. Grab your sesame seeds and all of your prepped veggies.
- Soak a single rice paper in the hot water until it's completely soft and flexible. This could take anywhere from a few seconds to more than 30 seconds depending on the brand/type of rice paper. I have best results soaking them for about 30 seconds.
- Gently shake the excess water from the rice paper, lay it straight out onto your work space.
- Let it sit for about 30 seconds to absorb any excess water, The papers won't stick together properly if they're really wet.
- Sprinkle some sesame seeds in the center of the wrap.
- Lay the julienned vegetables down in the middle of the wrap. Use approximately â…• of each ingredients per wrap (use a little more or a little less depening on how many wraps you want to make and how big you'd like them to be.) I like to fill mine with a little bit of spinach, lots of cucumber and carrot, a little red pepper, and lots of tofu topped with a sprinkle of green onion.
- Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.
- Lift the side of the rice paper that's closest to you, gently pull it forward (away from you) over the fillings. Hold the wrap firmly while you fold in each end of the wrap. Continue rolling to seal the seam. Refer to the GIF above for a demo.
- Combine all ingredients in a bowl and whisk vigorously OR combine all ingredients in food processor and pulse.
- Store extra sauce in the fridge. I like to keep mine in a glass salad dressing bottle. It may thicken up when refrigerated, I just run my bottle under hot running tap water until it softens back to a liquid.
- Makes approx. ½ cup of sauce.
Tofu does the heaviest lifting in these rolls, providing both structural heft and protein. Press extra-firm blocks for at least twenty minutes before baking to expel excess moisture. Waterlogged blocks prevent marinades from adhering and yield rubbery textures. Baked strips then require thorough chilling in the refrigerator before assembly. Cold proteins hold their shape much better against crisp julienned vegetables.
Substitutions demand careful consideration of moisture content and viscosity. Bragg's liquid aminos function as an exact one-to-one replacement for standard soy sauce. Peanut butter requires warm water added gradually to achieve a smooth dipping consistency without breaking the emulsion. Maple syrup swaps evenly for brown sugar, though it introduces a slightly more fluid baseline to the sauce mixture.
Rookie errors usually stem from poor hydration management of the wrapper. Hot tap water should measure roughly 110 degrees Fahrenheit for optimal softening. Submerge sheets for thirty seconds maximum, then transfer them to a dry cutting board. Letting soaked papers rest for another thirty seconds allows surface moisture to evaporate. Excess liquid prevents the edges from sealing shut during rolling.
Tight rolling requires disciplined pressure distribution. Overfilling the center causes the translucent starch sheets to tear along the edges. Maintain firm, even tension as you fold the bottom flap over the fillings. Tuck the sides inward tightly before completing the final forward rotation. Store leftover components separately to prevent the wrappers from getting soggy in the cold storage environment.
