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Tofu Spring Rolls with Peanut Dipping Sauce
40 minServes 4Nutri-Score A€€
A
40 min
40 minTofu Spring Rolls with Peanut Dipping Sauce
what you need
Ingredients
firm tofu (drained and cut into 1/2 inch strips)Fresh400 g
coconut aminos (for the tofu marinade)Pantry60 ml- sriracha (for the tofu marinade)Pantry30 ml
everything seasoning (or garlic powder, chilli powder and salt)Spices9 g
carrot (cut into thin strips)Produce2 pieces
cucumber (cut into thin strips)Produce1 piece
bell pepper (cut into thin strips)Produce1 piece- green onion (sliced into strips)Produce3 pieces
- jalapeño (cut into thin strips)Produce1 piece
- cilantro (fresh leaves)Produce15 g
- mint (fresh leaves)Produce15 g
- rice paper sheetsPantry8 pieces
- peanut butter (for the dipping sauce)Pantry30 g
- coconut aminos (for the dipping sauce)Pantry22 ml
- rice vinegar (for the dipping sauce)Pantry22 ml
- sriracha (for the dipping sauce)Pantry10 ml
per serving
Nutrition
276kcal
- Carbs
- 30 g
- Proteins
- 14 g
- Fat
- 11 g
what you’ll use
Tools
Air fryer
Mixing bowl
knife
cutting board
step by step
Method
- Step 1
Marinate the tofu
- Drain the excess water from the tofu and cut it into strips.
- Toss the tofu with the coconut aminos, sriracha and everything seasoning.
- Step 2
Air fry the tofu
- Air fry the tofu at 200 °C (400 °F), flipping halfway through.
- Step 3
Prep the vegetables
- Chop the carrot, cucumber, bell pepper, green onion and jalapeño into thin strips.
- Pick the cilantro and mint leaves and set everything aside.
- Step 4
Make the dipping sauce
- Combine the peanut butter, coconut aminos, rice vinegar and sriracha in a bowl and mix until smooth.
- Step 5
Assemble the spring rolls
- Wet a rice paper sheet under running water for about 20 seconds.
- Place the tofu, vegetables and herbs on the sheet, fold the edge closest to you over the filling, fold in the corners and roll up tightly.
- Step 6
Serve
- Serve the spring rolls with the peanut dipping sauce.