Tofu Spring Rolls
Crunchy, flavorful spring rolls filled with tofu and vegetables. Delicious healthy dish for any occasion.
Ingredients
- 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
Instructions
- 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!