Crispy Tofu Spring Roll
When a person bites into a spring roll, what should the texture be? Never mind the flavor, as that changes with every unique recipe. But the texture? Crispy. Crunchy. There should be delectable pieces that crunch on their tongue as they enjoy every bite. But what if a crispy tofu spring roll gave that entire experience? And, they were easy to make and also supported healthy eating habits? It’s possible! Try these amazing and easy-to-make crispy tofu spring rolls and be sure to check out the other recipes on the network.
Easy Recipe for Eating Healthy
This crispy tofu spring roll recipe is very easy to make. So easy, in fact, that anybody in the family will want to make it quite often. And, it’s the perfect appetizer or meal that can be considered a late-night snack as well. It’s not a dish that a home cook will have to spend hours preparing. Also, these spring rolls are perfect for summer weather and anyone can even serve these for parties. Most people won’t even know they are eating something healthy for them.
Delicious Spring Roll Dipping Sauce
This spring roll recipe doesn’t just call for the same dipping sauce. You know, the one with a vinegar base that everyone is used to seeing and tasting. The recipe creator opted for a fresh, new taste. One that is unexpected. The spring roll sauce is easy to make and it tastes great! And, will surely be a hit! No matter whether you’re making these for a few people around the dinner table or a company potluck lunch. This sauce uses almond butter as the base ingredient. Because almonds are a little easier to digest, the chef used a nut-based sauce instead.
Almond Butter Dipping Sauce
1/3 cup salted creamy almond butter
1 Tbsp reduced-sodium soy sauce (GF if gluten-free)
1-2 Tbsp brown sugar, agave, or honey if not vegan (depending on preferred sweetness)
1 Tbsp fresh lime juice
1/2 tsp chili garlic sauce
Hot water to thin
The ingredients for this spring roll are very common. Also, they are easy to grow in your veggie box using organic gardening. Therefore, you can make the recipe for crispy tofu spring rolls even healthier by doing so. You can find Information on gardening organically in small spaces, healthy recipes, and more right here at Home Arrives. So check in often to see what’s going on. Find out what new things we have for you. In conclusion, now it’s your turn to get inspired and celebrate with something delicious for when your new modular home arrives.
Make your own crispy tofu spring rolls with these few ingredients and easy steps. And best of all, they’re healthy, Enjoy!
Crispy Tofu Spring Roll Recipe
30-minute Asian-inspired spring rolls with fast crispy tofu and a savory-sweet almond butter dipping sauce. Flavorful, crisp, delectable, and so fresh and perfect for spring and summer.
- 1/2 cup each julienne carrots, red pepper, and cucumber
- 1 bunch of fresh cilantro
- 1 bunch of fresh mint
- 4 ounces vermicelli or rice noodles (the thinner the better)
- 8-10 Rice Spring Roll Papers
- 8 ounces extra-firm tofu, drained and thoroughly dried/pressed
- 4 Tbsp sesame oil, divided
- 3 Tbsp cornstarch
- 2.5 Tbsp almond butter dipping sauce
- 1 Tbsp reduced-sodium soy sauce
- 1 Tbsp brown sugar or agave nectar
Directions for Crispy Tofu Spring Rolls
- Prepare rice noodles in boiling hot water for about 10 minutes, drain and set aside.
- Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in 3 Tbsp sesame oil, flip on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside.
- Prep veggies and almond butter sauce by adding all ingredients except water to a small mixing bowl. Whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed.
- To add more flavor to the tofu, add an additional Tablespoon each of soy sauce, sesame oil, and brown sugar and whisk to combine.
- Add tofu back to the skillet over medium heat and add “sauce/glaze,” stir. Cook for several minutes until all of the sauce is absorbed and the tofu looks glazed. Set aside with prepared veggies and vermicelli noodles.
- Pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
- Transfer to a damp cutting board or a damp towel and gently spread out edges into a circle.
- To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumbers, fresh herbs, and 2-3 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until the seam is sealed.
- Place seam-side down on a serving platter and cover with a damp warm towel.
- Serve with almond butter sauce, sriracha, or hot sauce.
*Inspired by the lovely Heidi at Foodie Crush
Serving size: 1 roll with dipping sauce Calories: 274 Fat: 12g Saturated fat: 1.5gCarbohydrates: 25g Sugar: 3.6g Sodium: 172mg Fiber: 1.5g Protein: 6.5g
Article by Krysha T