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Tofu Thai Rice Paper Rolls

These delightful rolls feature creamy tofu, crunchy vegetables, and aromatic herbs wrapped in delicate rice paper, perfect for a light meal or snack.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 rolls
Course: Appetizer, Lunch, Snack
Cuisine: Asian, Thai
Calories: 275
Ingredients Method Notes

Ingredients
  

For the dressing
  • 6 tbsp rice vinegar Adds a tangy flavor that balances the sweetness.
  • 3 tbsp soy sauce Offers a rich, savory base, enhancing the umami taste.
  • 3 tbsp lime juice Provides a fresh, zesty kick to brighten the rolls.
  • 1 tbsp agave A touch of sweetness that complements the savory notes.
For the tofu
  • 1/2 block firm tofu Creamy and protein-rich, it absorbs flavors beautifully.
  • 2 tbsp soy sauce Essential for marinating the tofu to infuse it with flavor.
  • 1 tsp oil for cooking Aids in achieving a golden crust on the tofu.
For the rolls
  • 50 g raw rice noodles Soft and slightly chewy, these add texture.
  • 1/2 cup shredded coconut Sweet and nutty, perfect for a tropical flavor.
  • 2 medium carrots Juicy and crunchy, they add a vibrant crunch.
  • a little sprig fresh coriander Aromatic, providing a fresh lift.
  • 1/4 cup crushed toasted peanuts Adds a delightful crunch with a nutty flavor.
  • 2 tbsp sesame seeds Tiny powerhouses of nutrition that enhance the texture.
  • 8-10 pieces whole rice papers The star of the dish, providing a delicate wrapper.
For the dipping sauce
  • 3 tbsp natural peanut butter Creamy and rich, it makes the perfect dipping sauce.
  • 1 tbsp soy sauce Intensifying the flavor profile of the peanut sauce.
  • 2 tbsp orange juice A sweet and citrusy note to the dip.
  • 1 tbsp lime juice A zesty contrast to the richness of the peanut butter.
  • 1 tsp agave An additional touch of sweetness to round out the flavors.
  • 2 tbsp water Adjusts the consistency of the sauce.
  • a small piece fresh ginger Adds warmth and a slight spiciness.

Method
 

Preparation
  1. To make the dressing, mix all ingredients—rice vinegar, soy sauce, lime juice, and agave—in a bowl and set aside.
  2. Press the tofu to extract excess moisture, cut into cubes, and marinate with soy sauce for 5 minutes.
  3. Heat a skillet over medium heat, add oil, and cook the marinated tofu for about 4 minutes until golden brown. Set aside to cool.
  4. Cook rice noodles in boiling water for about 5 minutes until soft. Drain and set aside.
  5. Toast shredded coconut in a pan for 1-2 minutes until golden, stirring continuously.
  6. Grate the carrots and combine them with the cooked tofu, rice noodles, toasted coconut, coriander, crushed peanuts, and sesame seeds in a mixing bowl.
Assembly
  1. Prepare the peanut dipping sauce by mixing all ingredients in a bowl, adjusting the water for consistency.
  2. Soak a rice paper in hot water for 30 seconds, then transfer it to a cutting board.
  3. Add a layer of filling on the lower third of the rice paper, wrap it tightly, and repeat until filling is used up.
  4. Serve the rolls whole or cut in half with the dipping sauce and additional soy sauce.

Notes

Ensure your water is hot but not boiling when soaking the rice papers to prevent them from becoming too soft. For extra crunch, consider adding sliced bell peppers or cucumber. These rolls are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.