Vegan Crispy Tofu Spring Rolls With Peanut-Tamarind Dipping Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a bowl, whisk together soy sauce, maple syrup, sesame oil, garlic powder, and cornstarch.
• STEP 3.Cut the tofu into thin strips and place them in the marinade. Let it sit for at least 15 minutes.
• STEP 4.Place the marinated tofu strips on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until crispy.
• STEP 5.While the tofu is baking, prepare the peanut-tamarind dipping sauce. In a small bowl, whisk together peanut butter, tamarind paste, soy sauce, maple syrup, lime juice, and water until smooth.
• STEP 6.Once the tofu is crispy, remove it from the oven and let it cool slightly.
• STEP 7.To assemble the spring rolls, soak a rice paper wrapper in warm water for a few seconds until pliable.
• STEP 8.Place a few strips of crispy tofu and a selection of fresh vegetables (such as shredded carrots, cucumber, and lettuce) on the lower third of the rice paper wrapper.
• STEP 9.Fold the sides of the wrapper over the filling and roll it up tightly, similar to a burrito.
• STEP 10.Repeat with the remaining ingredients.
• STEP 11.Serve the crispy tofu spring rolls with the peanut-tamarind dipping sauce on the side.
• STEP 12.These spring rolls are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure to press the tofu before marinating it to remove excess moisture and improve its texture.
• Feel free to customize the filling by adding other vegetables or herbs like mint or cilantro.
• If you prefer a spicier dipping sauce, add a pinch of chili flakes or sriracha.

Storage and Serving

• Serve the spring rolls as an appetizer, snack, or light meal.
• You can also make a larger batch and serve them as a party or potluck dish.
• To serve, arrange the spring rolls on a platter and garnish with fresh herbs like cilantro or basil.
• The peanut-tamarind dipping sauce can be stored in the refrigerator for up to a week.