Recipes
Tofu Summer Rolls
4min read
These easy and quick vegan summer rolls are fresh, sweet and sour all at the same time thanks to a five-minute marinade which gives crisp raw vegetables an extra dose of flavour and punch. They come together with minimal stove-top work, making them the ideal too-hot-to-cook lunch or dinner.
Prep Time
10 mins
Cook Time
5 mins
Serves
4
Ingredients
Rolls:
280g tofu
2 tbsp neutral oil
2 carrots (around 150g)
½ cucumber (around 150g)
1 mango (around 150g)
20g coriander
2 tbsp (30g) soy sauce
1 tbsp (15g) rice wine vinegar
1 tbsp (15g) maple syrup
12 rice paper wrappers
Dipping sauce:
1 tsp caster sugar
1 tbsp (15g) hot water
¼ tsp chilli flakes
1 tbsp (15g) soy sauce
1 tbsp (15g) rice wine vinegar
Method
STEP 1
Start by preparing the rolls. Slice the block of tofu into slices that are roughly 3x5cm.
STEP 2
Heat 2 tbsp of oil in a non-stick pan over medium heat. Add the slices of tofu and let them cook, undisturbed, for 3-4 minutes on each side - until golden brown and crispy throughout. Remove them from the pan and transfer them onto a dish.
STEP 3
Slice the carrots, cucumber and mango into matchsticks. Add them to a bowl alone with the coriander and tofu. To the bowl, add the soy sauce, rice wine vinegar and maple syrup. Use your hands to toss the vegetables and tofu together. Set that bowl aside while you prepare the dipping sauce.
STEP 4
In a small bowl combine the sugar and hot water. Stir to dissolve the sugar, then stir in the chilli flakes, soy sauce and vinegar. Taste for seasoning and add more soy sauce, rice wine vinegar or chilli flakes to taste.
STEP 5
Once everything is prepped, fill a large plate with warm water and make some space on a chopping board to roll.
STEP 6
To assemble the rolls, dip the first rice paper wrapper in the water for 4-5 seconds and transfer it onto the chopping board - the wrapper will continue to soften as you work, so you can remove it from the water while it’s still a little stiff.
STEP 7
Fill the wrapper with a handful of sliced vegetables and a couple pieces of tofu.
STEP 8
Fold the shorter edges of the wrapper over the filling. Next, carefully wrap the left side of the wrapper over the middle, and use your hands to tightly turn the roll around to seal it off completely. Repeat the process with the remaining wrappers.
STEP 9
Slice the summer rolls in half or serve them whole with the dipping sauce.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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