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Crispy tofu summer rolls in white bowl with peanut sauce.

Crispy Tofu Summer Rolls with Spicy Peanut Sauce

Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 10 minutes
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I love this Crispy Tofu Summer Rolls recipe because it is a deliciously healthy snack loaded with flavor, crunch and all the colors of the rainbow! 

Ingredients
 

Crispy Tofu Ingredients:

  • 12 ounces extra firm tofu
  • 3 Tbsp. corn starch
  • 1/3 cups oil for frying, coconut oil, olive oil, avocado oil, etc.

Summer Roll Ingredients:

  • 12 sheets rice paper
  • 1 avocado, very thinly sliced
  • crispy tofu, from above
  • 1 red bell pepper, thinly sliced
  • 1 cup purple cabbage, thinly sliced
  • 1 cup shredded carrots
  • 1 cup cilantro loosely packed
  • 1 lime, cut into wedges
  • 2 Tbsp. peanuts
  • Black sesame seeds, optional

Peanut Sauce Ingredients:

  • 1/2 cup peanut butter
  • 1/4 cup soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sesame oil
  • 2 Tbsp honey
  • 1 tsp red pepper flakes
  • 1 tsp ground ginger
  • 1/3 cup water*

Instructions
 

Crispy Tofu Instructions: 

  • Prep Tofu: Drain the tofu and cut into 1/2" cubes. Put the cubed tofu between multiple laters of paper towels to remove as much moisture as possible. Press down on the tofu and pat dry as much as possible. Put a large skillet over medium/high heat and coat the bottom with oil. It is important to heat the oil before coating the tofu. 
  • Coat Tofu: Pat down the tofu one last time with a paper towel and put the cubed tofu in a Ziplock bag with the cornstarch. Seal the bag and gently shake it to coat the tofu with cornstarch. If you do not have a Ziplock bag, put the tofu and cornstarch in a bowl and gently toss the tofu with your hands to coat it. NOTE: Make sure to coat the tofu with the cornstarch immediately before frying to ensure the crispiest tofu.
  • Fry Tofu: When the oil is hot enough, place the cubed tofu in the pan (there should be a little sizzle). Use a spatula to move around the tofu every minute or so to ensure all sides become crispy. Cook the tofu for about 5-7 minutes or until slightly golden and all sides are crispy. Remove the tofu from the pan and place on paper towels to remove excess oil.

Summer Roll Instructions:

  • Prep Rice Paper: Fill a pie dish or a similar container with warm water. Soak the rice paper, one sheet at a time, in the warm water until softened and ready to roll (about 15-30 seconds depending on brand and water temperature). 
  • Add Ingredients: Lay the softened rice paper on a cutting board or clean counter. Add a few thin slices of avocado, 3-4 cubes of tofu, red bell pepper slices, purple cabbage, shredded carrot, cilantro, squeeze of lime juice, peanuts and sesame seeds (optional). 
  • Roll: Start by folding the left and ride sides inwards towards each other. Next fold the bottom up towards the middle to look like an envelope. Lastly, gently but firmly, tuck and roll the ingredients up like a burrito (see visual instructions below). Serve immediately with peanut sauce! 
  • Instructions to roll a summer roll.

Peanut Sauce Instructions:

  • Combine: Put all ingredients in a bowl. Whisk until well combined and the sauce is smooth.
  • Enjoy: Enjoy immediately or store in a sealed container in the fridge.**

Notes

*The thickness of the sauce and amount of water needed to thin out the sauce depends greatly on the kind of peanut butter used. For example, natural peanut butters are thinner than traditional peanut butters. Thicker peanut butter = more water. Thinner peanut butter = less water. Add water slowly until the desired consistency is reached. 
**The sauce will thicken in the fridge due to the cool temperature. Simply pop it in the microwave for 15-20 seconds at a time (stirring in between) until the sauce becomes the desired consistency.

Nutrition

Serving: 2rolls | Calories: 397kcal | Carbohydrates: 32g | Protein: 12g | Fat: 26g | Cholesterol: 2mg | Sodium: 641mg | Fiber: 5g | Sugar: 9g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.