Every year when January rolls around, everyone promises to themselves that they are going to eat healthy for that year. If that’s the case for you, then I have just the healthy dish recipe for you! It'll look just as beautiful as it tastes! Tofu spring rolls are what you need this year, and don’t let the name put you off! It is super tasty, I promise.
I really hope that I can stick to my New Year's resolution and will keep eating healthier for more than just one month, LOL!
The name of the dish might be spring rolls but you can consume it all year around, and even use different kinds of filling to spice it up.
I wanted to add tofu to my spring rolls so they will have some protein in them and will also be more filling. I pressed the tofu and marinated it for more texture and flavor. Pressing the tofu is very important and simple to do. When pressing the tofu, you make room for the marinade to stick to the tofu and add flavor to it, you probably know already that tofu on its own is very bland. That’s why I press the tofu, to actually get some flavor out of it!
After marinating the tofu, I roll it in arrowroot flour. You can use cornstarch as well if you cannot find arrowroot flour. The outside coat for the tofu will create the crunch when you cook it later in a pan with a little oil. I learned about this crunchy marinated tofu idea from this blog post and I like it very much!
The base for the rolls is edible rice paper. I used round sheets, you can find them in many sizes and shapes. The size will affect the roll’s final size and the amount of filling you can add. In order to be able to roll the rice paper, you need to soak each sheet in water for a few seconds. This will soften the papers. Be sure not to leave all the papers together in the water because they will stick to each other and it will be hard to separate them and roll. Work with only one sheet at the time. I use a plate with water, and note that you do not need a lot of water so a shallow plate with a little water is enough.
Besides tofu, the filling for the rolls is fresh vegetables and seeds. The tofu spring rolls can (and should be eaten) with a yummy dip! It's the best healthy snack or starter dish.
The vegetables I used for the filling "salad" are cabbage, carrots and peppers – all of which will add a nice crunch. You can choose any vegetables that you like, just make sure to use more dry vegetables so the rolls won't be too soggy. I added first the sesame seeds and nigella seeds so you can see them from outside.
To assemble the rolls, start with one wet rice paper, sprinkle the seeds and add tofu in the side that is closest to you. on it arrange the filling vegetables in a line and close both of the sides on the filling. Roll the paper to close the roll.
The dip for these yummy spring rolls is just low-salt soy sauce. You can use any store bought dip you like as well.
I hope you enjoy these crunchy, flavorful spring rolls, here is the recipe:
Tofu Spring Rolls
- 15 edible rice papers
- 1 carrot, cut thinly
- 1 red bell pepper, cut to strips
- ¼ red cabbage, cut thinly
- 2 tablespoon sesame seeds
- 2 tablespoon nigella seeds
- 1 firm tofu block, I used 300 grams which are 10.5 oz.
- A bit of water to soak the rice papers
- Low sodium soy sauce for dip
For tofu marinating:
- 4 tablespoon low sodium soy sauce
- 2 teaspoon sesame oil
- 2 cloves of garlic, minced
- 1 teaspoon grated fresh ginger
- ½ chili pepper cut (less or more by your taste)
For tofu cooking:
- 4 tablespoon arrowroot flour
- 3 tablespoon coconut oil
- Start by pressing the tofu, place the tofu on a cooling rack on top of a bowl. On the tofu, place the cutting board with a heavy object on it, like books. Let the tofu press for 30 minutes.
- Remove the objects from the tofu and cut it to strips. Wipe the tofu pieces with kitchen paper towel.
- In a small bowl, mix the tofu marinating ingredients.
- Place the tofu strips in a wide pan and pour the marinade on it.
- Let the tofu sit in the marinade for 30 minutes.
- Roll the tofu strips in the arrowroot flour.
- Heat a pan on high with the coconut oil.
- Once the oil is hot, add the tofu and cook for a few minutes on each side until it gets a nice crunch on all sides.
- Remove tofu from the pan and place on a plate.
- Prepare a plate with a bit of water and another plate which you will roll the rolls on.
- Dip one rice paper for a few seconds in the water and move it to the empty plate.
- Sprinkle sesame and nigella seeds, place tofu and on it vegetables in a line.
- Close the 2 sides of the paper on the filling and roll.
- Continue steps 11-13 for all the rolls.
- Eat up and enjoy!
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