Easy Vegan Crispy Tofu Spring Rolls With Peanut-Tamarind Dipping Sauce Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Mar. 06, 2019
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Crispy tofu inside vegan spring rolls. . J. Kenji López-Alt

Why This Recipe Works

  • Slow-cooking the tofu gets it extra crisp and ready to absorb flavor from the marinade.
  • A combination of hearty textures and fresh flavors makes this dish light but satisfying.

The real key to these great spring rolls is to balance the textures and flavors of the ingredients inside the soft, stretchy rice paper wrapper. For this version, I'm using tender pea shoots, along with carrots cut into a fine julienne, crispy marinated tofu, herbs, chilies, and toasted peanuts.

Recipe Details

Easy Vegan Crispy Tofu Spring Rolls With Peanut-Tamarind Dipping Sauce Recipe

Active 30 mins
Total 30 mins
Serves 4 servings

Ingredients

  • 1 (14-ounce; 400g) block firm (non-silken) tofu, cut into matchsticks approximately 2 inches long and 1/2 inch square

  • 3 tablespoons (45ml) vegetable oil

  • 1 recipe peanut-tamarind dipping sauce

  • 1 large carrot, peeled and cut into a fine julienne

  • 4 ounces pea greens

  • 2 cups mixed picked fresh herbs, such as cilantro, mint, and Thai basil

  • Chopped toasted peanuts

  • Finely sliced Thai bird or serrano chile peppers

  • 20 dried spring roll rice paper wrappers

Directions

  1. Place tofu in a large colander and set in the sink. Pour 1 quart boiling water over tofu and let rest for 1 minute. Transfer to a paper towel–lined tray and press dry. Heat vegetable oil in a large nonstick or cast iron skillet over medium-low heat until shimmering. Add tofu and cook, turning occasionally, until golden brown and crisp on all surfaces, about 10 minutes total. Transfer to a paper towel–lined plate to drain.

  2. Transfer drained tofu to a large bowl and add 5 tablespoons peanut-tamarind sauce. Toss to coat tofu.

  3. Transfer tofu, carrots, greens, herbs, peanuts, peppers, and remaining dipping sauce to serving platters. Serve with rice paper wrappers and a bowl of warm water. To eat, dip a rice paper wrapper in warm water until moist on all surfaces, then transfer to your plate. Place a small amount of desired fillings in the center. Roll the front edge of the wrapper over the filling away from you, then fold the right side over toward the center. Continue rolling until a tight roll with one open end has formed. Dip spring roll in dipping sauce as you eat.

This Recipe Appears In

Nutrition Facts (per serving)
590 Calories
35g Fat
52g Carbs
25g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 590
% Daily Value*
Total Fat 35g 45%
Saturated Fat 5g 24%
Cholesterol 1mg 0%
Sodium 326mg 14%
Total Carbohydrate 52g 19%
Dietary Fiber 7g 26%
Total Sugars 6g
Protein 25g
Vitamin C 8mg 39%
Calcium 363mg 28%
Iron 4mg 24%
Potassium 746mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)