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Tofu Thai Rice Paper Rolls

Fresh and crunchy rolls filled with tofu, flavorful vegetables, and served with a tasty peanut dipping sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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.