Spiced Tofu Spring Rolls

3 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Yields: 2 spring rolls each
  • Prep: 30 mins
  • Marinate: 10 mins
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Spiced Tofu Spring Rolls
12.3 ounce package firm, light tub-style tofu (fresh bean curd), drained
cup reduced-sodium soy sauce
teaspoons olive oil
teaspoons black and/or white sesame seeds
teaspoons ground coriander
teaspoon ground ginger
teaspoon Asian chili sauce (Sriracha sauce)
tablespoons rice wine vinegar
teaspoon sugar
2 1/2
cups packaged shredded cabbage with carrot (coleslaw mix)
cup snipped fresh cilantro
Nonstick cooking spray
round rice papers
Fresh cilantro leaves (optional)
  1. Cut tofu lengthwise into 1/2-inch slices. Drain on paper towels, changing towels as necessary.
  2. For marinade, in a small bowl combine soy sauce, oil, sesame seeds, coriander, ginger, and chili sauce. Reserve half of the mixture for dipping sauce. Place tofu slices in a 2-quart rectangular baking dish. Pour the remaining soy mixture over tofu, turning slices to coat evenly. Marinate at room temperature for 10 minutes.
  3. In a medium bowl whisk together rice wine vinegar and sugar. Add coleslaw mix and snipped cilantro; toss to coat.
  4. Lightly coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Transfer tofu slices to skillet. Cook about 4 minutes or until heated through and brown, turning once. Remove from skillet. Cut tofu lengthwise into 1/2-inch strips.
  5. Fill an extra-large skillet about half full with water. Bring just to simmering; remove from heat. Place a rice paper in the water; let stand for 10 to 15 seconds to soften. Carefully transfer to a clean round dinner plate.
  6. If desired, sprinkle a few cilantro leaves on rice paper. Place 3 or 4 tofu strips and 1/4 cup of the slaw about 1/2 inch from the bottom edge of rice paper. Fold the bottom edge up and over the filling. Fold in sides; roll up rice paper. Repeat with the remaining rice papers and filling. If desired, cover loosely with damp paper towels and chill for up to 8 hours.
  7. To serve, cut each spring roll in half. If desired, garnish with additional cilantro leaves. Serve with the reserved dipping sauce.
Nutrition Facts (Spiced Tofu Spring Rolls)
    Per serving:
  • 189 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 890 mg sodium,
  • 25 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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