1 bowl tofu Thai rice paper rolls

Are you looking for a fresh and healthy dish that’s full of flavor? Try these delicious Tofu Thai Rice Paper Rolls! They are light, crunchy, and packed with a variety of ingredients that will tantalize your taste buds. Plus, they’re easy to make and perfect for a snack or meal.

Why Make This Recipe

Making Tofu Thai Rice Paper Rolls at home is simple and fun. Not only do they taste amazing, but they are also a great way to eat fresh vegetables and plant-based protein. You can customize the filling to your liking and serve them with a tasty peanut dipping sauce. They are perfect for parties, meal prep, or a quick healthy bite.

How to Make Tofu Thai Rice Paper Rolls

Ingredients:

• 6 tbsp rice vinegar
• 3 tbsp soy sauce
• 3 tbsp lime juice
• 1 tbsp agave
• 1/2 block of firm tofu
• 2 tbsp soy sauce
• 1 tsp oil for cooking
• 50g raw rice noodles
• 1/2 cup shredded coconut
• 2 medium carrots
• A little sprig of fresh coriander
• 1/4 cup crushed toasted peanuts
• 2 tbsp sesame seeds
• 8-10 whole rice papers
• 3 tbsp natural peanut butter
• 1 tbsp soy sauce
• 2 tbsp orange juice
• 1 tbsp lime juice
• 1 tsp agave
• 2 tbsp of water
• A small piece of fresh ginger

Directions:

1. Prepare the dressing by mixing all the dressing ingredients in a bowl. Set aside.
2. Press the tofu to remove excess moisture. Cut it into small cubes and marinate with soy sauce for 5 minutes.
3. Heat a skillet over medium heat, add the oil, and cook the tofu until golden brown (about 4 minutes). Set aside.
4. Cook the rice noodles in boiling water for 5 minutes until soft. Drain and set aside.
5. Toast the shredded coconut in a pan over medium heat for 1-2 minutes until golden. Be careful not to burn it. Set aside.
6. Grate the carrots and combine them with tofu, rice noodles, toasted coconut, chopped coriander, crushed peanuts, and sesame seeds in a large bowl. Add the dressing and mix well.
7. For the peanut dipping sauce, mix all the sauce ingredients in a bowl and add water until you reach a thick but pourable consistency.
8. To prepare the rice paper, soak it in hot water for about 30 seconds until soft.
9. Place the softened rice paper on a flat surface. Add a layer of the filling at the bottom third of the paper. Roll it tightly and securely.
10. Repeat this until you’ve used all the filling (about 8 rolls).
11. Enjoy them as they are or with the peanut dipping sauce!

How to Serve Tofu Thai Rice Paper Rolls

Serve the rice paper rolls with the peanut dipping sauce on the side. You can cut them in half for easier eating. They also look great on a platter for sharing!

How to Store Tofu Thai Rice Paper Rolls

Store the rice paper rolls in an airtight container in the fridge. They are best eaten fresh, but you can keep them for up to two days. Make sure to keep the dipping sauce in a separate container.

Tips to Make Tofu Thai Rice Paper Rolls

• Press the tofu well to remove as much moisture as possible for better texture and flavor.
• Don’t oversoak the rice papers; they should be soft but still a bit firm to hold the filling.
• Experiment with different vegetables or add protein like shrimp or chicken for variation.

Variation

Feel free to change up the ingredients! You can use different types of protein or add more vegetables like bell peppers or cucumber to suit your taste.

FAQs

1. Can I make these rolls ahead of time?
Yes, you can prepare the rolls a few hours in advance and store them in the fridge. Just keep them covered to prevent drying out.

2. What if I can’t find rice paper?
You can substitute with lettuce leaves for a low-carb option, but the texture and flavor will be different.

3. Can I use another type of protein instead of tofu?
Absolutely! You can use chicken, shrimp, or even tempeh for a different taste and texture.

Enjoy making and eating your Tofu Thai Rice Paper Rolls! They are a healthy and delightful treat that everyone will love.

Tofu Thai Rice Paper Rolls

Fresh and crunchy rolls filled with tofu, flavorful vegetables, and served with a tasty peanut dipping sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Asian, Thai

Calories: 200

Ingredients Method Notes

Ingredients

  

For the Dressing

• 6 tbsp rice vinegar
• 3 tbsp soy sauce
• 3 tbsp lime juice
• 1 tbsp agave

For the Rolls

• 1/2 block firm tofu Press to remove excess moisture
• 2 tbsp soy sauce For marinating tofu
• 1 tsp oil For cooking tofu
• 50 g raw rice noodles Cook until soft
• 1/2 cup shredded coconut Toast until golden
• 2 medium carrots Grated
• A little sprig fresh coriander
• 1/4 cup crushed toasted peanuts
• 2 tbsp sesame seeds
• 8-10 whole rice papers For rolling

For the Peanut Dipping Sauce

• 3 tbsp natural peanut butter
• 1 tbsp soy sauce
• 2 tbsp orange juice
• 1 tbsp lime juice
• 1 tsp agave
• 2 tbsp water To adjust consistency
• A small piece fresh ginger

Method

 

Preparation

1. Prepare the dressing by mixing all the dressing ingredients in a bowl. Set aside.
2. Press the tofu to remove excess moisture and cut it into small cubes.
3. Marinate the tofu with soy sauce for 5 minutes.
4. Heat a skillet over medium heat, add oil, and cook the tofu until golden brown, about 4 minutes. Set aside.
5. Cook the rice noodles in boiling water for 5 minutes until soft, then drain and set aside.
6. Toast the shredded coconut in a pan over medium heat for 1-2 minutes until golden, being careful not to burn it. Set aside.
7. Grate the carrots and combine them with tofu, rice noodles, toasted coconut, chopped coriander, crushed peanuts, and sesame seeds in a large bowl. Add the dressing and mix well.

Assembly

1. For the peanut dipping sauce, mix all the sauce ingredients in a bowl and add water until you reach a thick but pourable consistency.
2. Soak the rice paper in hot water for about 30 seconds until soft.
3. Place the softened rice paper on a flat surface, add a layer of the filling at the bottom third, and roll it tightly and securely.
4. Repeat until you have used all the filling, making about 8 rolls.

Notes

Store the rolls in an airtight container in the fridge. Best eaten fresh, but can be kept for up to two days. Keep dipping sauce in a separate container. Press the tofu well and don’t oversoak the rice papers.