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Delicious Tofu Spring Rolls made with crispy tofu that’s coated in a sticky sesame sauce, along with carrots and cucumber. They’re light, summer-y, energizing, and a delicious way to eat tofu!
One of my favorite things about tofu is how versatile it is. It’s delicious in curry, in enchiladas and even in pad thai. The sauce is similar to the sauce used in my sesame tofu quinoa bowls, so if you like those you’ll love these spring rolls.
Ingredient notes:
Tofu – super firm
Carrots – it’s easiest to buy a bag of shredded carrots
Toasted sesame oil – be sure to use toasted; it has more flavor
Spring roll paper – no substitution; should be able to find in the Asian food aisle at the grocery store
Step-by-step instructions
Step 1: Press tofu. Since we want the tofu to be on the crispier side, you have to press it first. You can do this by using a tofu press, or you can place the block of tofu on top of a towel, then place another towel on top and use your hands or a heavy object to press as much liquid out of the tofu as possible.
Step 2: Cook the tofu. Slice the tofu into cubes, then place it into a large skillet with some oil. Pan-fry the tofu on all sides until crispy, approximately 5 minutes. Then, reduce heat to low and pour in the sauce, using a large spoon to stir until the tofu is coated.
Step 3: Assemble the spring rolls. Dip the spring roll paper into water, then place it on a dry surface. Place a small amount of tofu in the center, along with the shredded carrots and chopped cucumber. Then, roll the paper up to form spring rolls.
FAQs and tips
- You want to dip the spring roll paper into water so you’re able to roll it, but you don’t want it to be too wet or else it will become sticky. Start with 15 seconds, and go from there.
What should I use as a dipping sauce?
You have a few options. You can double the sauce recipe, and only pour half of it over the tofu then save the rest for dipping. Or, you could whip up a simple sriracha mayo, or even just pour some soy sauce into a small bowl.
More tofu recipes
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Sesame Tofu Spring Rolls
Ingredients
- 16 spring roll papers
- 1 block tofu super firm
- 1 cup cucumber diced
- 3/4 cup shredded carrots
for the sauce:
- 3 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 1/2 tsp fresh ginger grated
- 1 tsp sesame seeds
- 1 tsp cornstarch
Instructions
- First, press the tofu. You can either use a tofu press or do it yourself. If you do it yourself: Pour tofu onto a plate and use a dish towel or several paper towels to soak up the moisture. I used a dish towel and pressed down several times for a few seconds at a time. You want most of the moisture to be soaked up if possible.
- Next, slice the tofu into cubes, then place it into a large skillet with 2 tbsp of oil and cook over medium-high until tofu is crispy on all sides. While tofu is cooking, chop cucumber up into small pieces.
- Next, make the sauce: whisk all sauce ingredients together and set aside. Once the tofu is crispy, reduce the heat to low and pour sauce into the skillet, using a large spoon to stir until the tofu is coated; remove from heat.
- From here, start making your spring rolls. Have a large bowl of warm water beside you.
- To assemble: Soak 1 spring roll paper in water, approximately 15 seconds on one side and then flip it over and soak it for 15 more seconds or until the paper is soft. Carefully place the soaked paper on a clean towel and then add your ingredients: tofu, cucumber and carrots. You want the rolls to be full but not so full that you can't roll them up and/or that they break.
- Roll the paper up the same way you would a wrap and then set aside. Repeat this process for all 16 spring rolls.
- Dip your spring rolls in soy sauce/sriracha mayo/store bought teriyaki sauce and enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in August 2016. It was updated with new text and photos in September 2020.
