Tofu Springrolls with Peanut Sauce
If you are not a fan of tofu, but want to learn how to turn the texture of tofu into chicken... this recipe is for you. My friend Angelica told me she had an addiction to tofu spring rolls from her local Vietnamese restaurant, so I told her stop paying $10 for an order of two spring rolls and make it herself at home. This exact recipe is going to change your life. If you try this, tag me ! LOVE SEEING YOUR FOODIE PHOTOS (: . PS— Freezing your tofu ahead of time is ESSENTIAL to getting a FIRMER and CHEWIER texture . Do not @ ME and say your tofu didn’t come out like mine did if you didn’t freeze it …. lol .
What you’ll need:
Servings: 4
Packaged block of firm tofu
1 tsp soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp garlic powder
1/2 tsp white pepper
1/4 tsp cumin
spring roll wrapper/rice paper
rice noodles or vermicelli noodles
lettuce
cucumbers
bean sprouts
shrimp (optional)
fresh herbs- mint, basil,
3 tsps peanut butter
2 tsp sriracha
2 tsp hoisin sauce
1/4 cup hot water
crushed peanuts (optional)
Instructions:
**24-48hrs before starting recipe:
*Place entire tofu package in the freezer and let freeze until completely rock-hard-solid. At least 8 hours.
*Remove frozen tofu package from freezer and let defrost overnight in refrigerator or let defrost on the counter until completely thawed out and ready to use for recipe.
*This process is essential and it also creates a more absorbent tofu— perfect for sucking up marinades and seasonings. The water in tofu expands when it’s frozen— therefore creating and completely different consistency; similar to chicken nuggies !
Once tofu is completely thawed out, remove tofu block from packaging and squeeze gently in between hands to remove excess water. (Its okay if there’s still a little moisture/water left in the block).
Cut tofu into 16 equal pieces and transfer into a mixing bowl- season with soy sauce, sesame oil, oyster sauce, garlic powder, white pepper, and cumin. Toss to combine.
Transfer seasoned tofu pieces into air fryer in one even single layer and airfry at 400F for about 20 minutes. Make sure you toss or flip the tofu pieces halfway through cook time. (You can also bake in preheated oven at 400F for 30 minutes, flip halfway through cook time).
Prepare peanut sauce while tofu is cooking- Add peanut butter, sriracha, and hoisin sauce into a medium sized mixing bowl. Slowly pour in a tsp at a time of hot water and whisk vigorously . Keep adding a tsp of hot water at a time until sauce is to desired consistency. Transfer to a dipping bowl and top with crushed peanuts.
if using dried noodles, boil in hot water per package instructions.
Once tofu is golden and crisp, remove from airfryer and slice in half longways— Preference
Assemble spring rolls by dipping rice paper into warm water for about 5 seconds, making sure entire rice paper is submerged. Rice paper should still have hold—it will soften on its own while adding fillings.
Place damp rice paper on a flat surface and fill with lettuce, thin sliced cucumbers, noodles, bean sprouts, and tofu. Roll spring roll rice paper halfway and then add in shrimp and fresh herbs—Continue to roll and tuck until all contents are securely wrapped up. Repeat until all tofu is gone.
*I boiled my shrimp in plain water for about 5 minutes. Shrimp is optional in this recipe, but gives it that restaurant type look.
Enjoy right way with peanut dipping sauce!
TIP- If preparing spring rolls ahead of time, tightly wrap each spring roll individually in cling wrap until ready to serve. These individually wrapped spring rolls are good for up to 24hrs packed in an airtight container in refrigerator. If rolls are a little hard, wet a paper towel with water and wet down outside of rice paper wrapper— this should rehydrate your rolls.
