Sriracha Lime Tofu Summer Rolls
I love the combination of sweet and spicy flavors in this roll. For a heartier texture, make the tofu a few hours in advance and it will firm up nicely. Even if you don’t have all the ingredients, you can make a no-recipe summer roll with leftover salad and a dollop of pesto that’s perfect for a picnic, light lunch, or last-minute appetizer.Recipe by Terry Walters. Photo by Julie Bidwell.
Ingredients
- 2 tablespoons sriracha sauce
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- 15 ounces firm fresh tofu
- 1 cup fresh cilantro leaves
- ½ cup kimchi homemade or store-bought
- 1-2 avocados peeled, pitted, and sliced
- 1 cup mung bean sprouts
- 8+ large tapioca (or tapioca and brown rice) summer roll wrappers
For the Sauce
- 1 teaspoon sriracha sauce
- 2 cloves garlic minced
- 2 tablespoons lime juice
- 1 tablespoon grated fresh ginger root
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 tablespoon water
- 2 scallions chopped
Instructions
- Preheat oven to 400°F. In small bowl, whisk together sriracha, maple syrup, and lime juice. Wrap tofu in towel and press to remove liquid. Slice block into ½-inch strips. Place in baking dish in single layer and coat with sriracha mixture. Roast 15 minutes, remove from oven, flip tofu, and roast 10 minutes longer (or until edges appear dry). Remove from oven and set aside to cool.
- Place cilantro, kimchi, avocado, sprouts, and tofu next to work surface. Hold one wrapper under running water for 3 seconds. Place on cutting board and layer ingredients in middle of wrapper – cilantro, a forkful of kimchi, 2 avocado slices, tofu, and sprouts. Fold in sides of wrapper, then one end, and roll tightly. If wrapper is not pliable, wait a few seconds for it to soften. Add a second wrapper if first one tears. Repeat to use up ingredients.
- Make the sauce in another small bowl: whisk together sriracha, garlic, lime juice, ginger, maple syrup, sesame oil, water, and scallions. Slice summer rolls in half on diagonal and serve with sauce.
Notes
This recipe is reprinted with permission from Nourish: Plant-Based Recipes to Feed Body, Mind and Soul ©Terry Walters, 2022.
