Tofu summer rolls with a homemade peanut sauce is a healthy and light dinner for summer. Summer rolls are one of many delicious dishes from the Vietnamese cuisine. They are mainly eaten as an appetizer in the Asian countries, but I like to have them as a light dinner for hot summer days. Packed with delicious vegetables, rice noodles, and homemade baked peanut tofu. They are rolled up in rice paper which makes them easy to eat with hands and dipped into the peanut sauce.
To make the tofu tasty and crispy, cut into long sticks, brush with the peanut sauce and bake it for 30 minutes in your oven. It’s allowed to dip the baked tofu strips right into the peanut sauce if you don’t use all of them for your tofu summer rolls.
Tofu Summer Rolls in the Making
- Bake Tofu with Peanut Sauce.
- Prepare your vegetables and rice noodles.
- Place the filling on your soaked rice paper.
- Fold the end over the filling and fold in both sides.
- Roll up your summer roll very tight.
It’s very likely that your first summer rolls won’t be perfect, but as you know the perfection comes with practice. You can make your summer rolls without salad, but I found out that the salad leaves helps the roll from falling apart while eating and makes it easier to roll it up very tightly.
Tofu Summer Rolls with Peanut Sauce
Vegan summer rolls with peanut baked tofu and a homemade peanut sauce. A healthy and light summer dinner.
- 145 g peanuts alternative: peanut butter
- 5 tbsp water
- 3 tbsp soy sauce
- 2 tbsp sushi vinegar
- 2 tbsp lemon juice
- 1 tbsp coconut blossom syrup alternative: any other plant-based sweetener
- 1 tsp sesame oil
- 1 tsp sambal oelek
- 1 garlic clove
- 200 g smoked tofu
Roast peanuts until golden and mix them in your food processor until you have a smooth peanut butter. This will take up to 10 minutes.
Add all other ingredients for the peanut sauce and blend until you have a creamy sauce. Store it in your fridge until serving.
Slice your tofu into 16 long sticks. With two tablespoons of the peanut sauce, brush each side and bake for 30 minutes in the preheated oven at 180°C/350°F (fan), flipping over halfway through.
Cook the rice noodles according to the label. I use the very thin ones (Rice Vermicelli) which you only have to soak for 3 minutes in boiling water.
Soak the rice paper in a bowl with cold water until soft, which will take about two minutes. Lay it on your working surface, top it with one leave green salad, rice noodles, carrots, red cabbage, and two tofu sticks.
Fold the end over the filling and then fold in both sides. Roll it up very tight. It's easier to work with wet hands, which prevents the rice paper from being too sticky.
Fill the remaining rice papers the same way.
Cut your summer rolls into halves and serve them with the peanut sauce.
- If you don't have a food processor at home, you can make the peanut sauce with storebought peanut butter. Therefore, mince or press the garlic clove and whisk well with all other ingredients until you have a smooth and creamy sauce.
- You can also use regular tofu for this recipe. Personally, I prefer the taste of smoked tofu, but this is entirely up to you.