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Spiced Tofu Spring Rolls

Makes: 4 servings Yield: 2 spring rolls each
Prep 30 mins Marinate 10 mins
Spiced Tofu Spring Rolls
  • 1 12.3 ounce package  firm, light tub-style tofu (fresh bean curd), drained
  • 1/3  cup  reduced-sodium soy sauce
  • 4  teaspoons  olive oil
  • 2  teaspoons  black and/or white sesame seeds
  • 2  teaspoons  ground coriander
  • 1  teaspoon  ground ginger
  • 1  teaspoon  Asian chili sauce (Sriracha sauce)
  • 2  tablespoons  rice wine vinegar
  • 1/2  teaspoon  sugar
  • 2 1/2  cups  packaged shredded cabbage with carrot (coleslaw mix)
  • 1/4  cup  snipped fresh cilantro
  •  Nonstick cooking spray
  • 8  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)
  • Servings Per Recipe 4,
  • cal. (kcal) 189,
  • Fat, total (g) 6,
  • sat. fat (g) 1,
  • carb. (g) 25,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 9,
  • vit. A (IU) 680,
  • vit. C (mg) 17,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 890,
  • Potassium (mg) 85,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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