Roll your way into Vietnamese paradise with this delicious and flavorful Vietnamese Tofu Veggie Roll recipe! A recipe designed for any first-time rollers. With a few new ingredients—and 30 minutes of your time—you could find your new culinary calling!

Tofu is the perfect ingredient to help you feel fuller longer, without consuming a ton of calories. It also has a good amount of omega-3 fatty acids, and contains essential nutrients to help boost your energy levels.¹

It’s the perfect recipe if you’re feeling adventurous in the kitchen and want to discover new food from a different culture. So, explore away! Your new, tasty, healthy, and memorable meal awaits!

Yummy + Share: Vietnamese Tofu Veggie Rolls

Adapted from Minimalist Baker
Serves: 2–4
Time: 30 minutes

 Ingredients

½ cup carrots, julienned
½ cup bell peppers, julienned
½ cup cucumber, julienned
1 bunch fresh cilantro
1 bunch fresh mint
4 ounces vermicelli or rice noodles (as thin as you can find them)
8–10 summer roll rice papers
⅓ cup creamy almond butter, or non-chunky peanut butter
2 tablespoons gluten free soy sauce
2–3 tablespoons agave or honey (optional)
1 tablespoon fresh lime juice
½ teaspoon chili garlic sauce
8 ounces extra-firm tofu, drained and dried
4 tablespoons sesame oil
3 tablespoons cornstarch 

Instructions

Cook the vermicelli or rice noodles in boiling water according to the package instructions. Drain and set aside.

Julienne the carrots, bell peppers, and cucumber and set aside. Pick the cilantro and mint leaves from the stems and set aside.

Slice the lime into quarters.

Heat 3 tablespoons of sesame oil in a large pan over medium heat.

Slice the tofu into small rectangles and toss in the cornstarch.

Fry the tofu in the sesame oil, flipping to brown evenly on all sides—about 5 minutes on each side. Remove from the skillet and set aside.

To make the almond butter dipping sauce

Add the almond butter, fresh lime juice, chili garlic sauce, 1 tablespoon of gluten-free soy sauce, and 1–2 tablespoons of honey or agave (if using) to a medium mixing bowl. If the sauce is too thick, thin it out with hot water until you achieve the desired consistency.

Add about 3 tablespoons of the sauce to a small bowl and toss with the cooked tofu.

Transfer the tofu back to the pan and cook until all of the sauce is absorbed and the tofu is well-glazed.

To make the rolls

Pour hot water into a shallow bowl and immerse the rice paper for about 10–15 seconds, or until soft.

To a damp cutting board, gently spread the rice paper into a circle. Layer each rice paper with vermicelli noodles, carrots, bell peppers, cucumber, cilantro, mint, and 2–3 pieces of tofu.

Carefully fold over once, tuck in the edges, and roll until the seam of the paper is sealed.

Place each roll seam-side down on a plate and cover with a damp warm towel to keep fresh.

Continue forming the rolls until you’ve used all of the prepared ingredients.

Serve with the almond butter dipping sauce. Enjoy!

References

1 http://www.lifehack.org/articles/lifestyle/13-benefits-tofu-that-convince-you-eat-more.html