Tofu Spring Rolls

Spring Dinner

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Marinated tofu spring rolls are filled with crunchy vegetables, sweet apples and aromatic herbs. Served with a spicy peanut sauce, this is a no-cook treat for days when you don't feel like working.

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Gather the Ingredients

For marinated tofu: – 1 package (8 ounce) extra-firm tofu – 4 Tbsp sesame oil – 2 1/2 Tbsp peanut butter dipping sauce – 3 Tbsp Tamari or soy sauce

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Gather the Ingredients

For marinated tofu: – 1 Tbsp agave or maple syrup – 1 tsp Sriracha sauce – 1 inch ginger root, grated – 1 garlic clove, minced

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Gather the Ingredients

For spicy peanut dipping sauce: – 1/2 cup unsweetened peanut butter – 2 Tbsp Tamari or soy sauce – 2 Tbsp agave or maple syrup

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Gather the Ingredients

For spicy peanut dipping sauce: – 2 Tbsp fresh lime juice – 2 tsp Sriracha sauce – Water (to thin the sauce)

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Gather the Ingredients

For spring rolls: – Lukewarm water – 1 cup julienned vegetables (purple cabbage, carrots and daikon radish) – 1/2 julienned apple

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Gather the Ingredients

For spring rolls: – 1 cup fresh cilantro – 1 cup fresh mint – 8-12 large spring roll rice papers

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Begin by combining all the tofu marinade ingredients in a large, flat casserole dish or baking sheet. Lay out the tofu slices in the marinade in layers, coating them with the sauce as much as possible.

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Let tofu marinate in the fridge for at least 2 hours, but preferably overnight.

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Peanut dipping sauce: combine all the ingredients except water in a blender. Blend together, then gradually add water 1 teaspoon at a time and blitz until sauce reaches a creamy, thick dipping sauce consistency.

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Assemble: pour water into a large plate or other shallow dish. Arrange all your ingredients around your work station, leaving a cutting board on which you will roll your spring rolls. Dampen the cutting board slightly with water.

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Dip each sheet of spring roll rice paper in the water for 10 seconds, until it has softened and become pliable. Transfer onto the damp cutting board.

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Starting from the bottom third of the wrapper, layer vegetables and apple slices, two to three slices of marinated tofu, and a few sprigs each of fresh cilantro and mint.

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Roll the spring roll like you would a burrito, by first gently folding over the bottom part over the filling, pressing it together, tucking in the edges, and continue to roll until the seam is sealed. You may need to water the final seam slightly to ensure it sticks together.

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Lay the spring rolls, seam side down, on a big platter or cutting board. Cover the rolls with a warm, moist towel to keep them fresh until serving.

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Serve apple and Marinated tofu spring rolls with spicy peanut dipping sauce.

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Spring rolls will keep fresh, wrapped in plastic wrap or moist towels and arranged in an airtight container, for 4 days.

ENJOY!