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Parve
Easy
30 Minutes
Diets 
Marinated tofu spring rolls are filled with crunchy Asian vegetables, sweet apples and aromatic herbs. Served with a spicy peanut dipping sauce, this is a no-cook treat for days when you don’t feel like working!
1 package (8 ounce) extra-firm tofu
4 tablespoons Gefen Sesame Oil
2 and 1/2 tablespoons peanut butter dipping sauce (recipe below)
3 tablespoons tamari or Glicks Soy Sauce
1 tablespoon agave or Gefen Maple Syrup
1 teaspoon sriracha sauce
1-inch fresh ginger root, grated
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/2 cup unsweetened peanut butter
2 tablespoons tamari or Glicks Soy Sauce
2 tablespoons agave or Gefen Maple Syrup
2 tablespoons fresh lime juice
2 teaspoons sriracha sauce
water (to thin the sauce)
1 cup julienned vegetables (purple cabbage, carrots and daikon radish)
1/2 julienned apple (Granny Smith works really well, as does Honey Crisp or Cosmic Crisp)
1 cup fresh, cleaned cilantro
1 cup fresh, cleaned mint
8-12 large spring roll rice papers
lukewarm water
large plate in which to soak the rice papers
cutting board
blender or Magic Bullet
Combine all the tofu marinade ingredients in a large, flat casserole dish or baking sheet. Lay out the tofu slices in the marinade in layers, coating them with the sauce as much as possible. Let tofu marinate in the fridge for at least two hours, but preferably overnight.
To make the spicy peanut dipping sauce, combine all the ingredients except water in a blender. Blend together, then gradually add water one teaspoon at a time and blitz until sauce reaches a creamy, thick dipping sauce consistency.
When ready to assemble the spring rolls, pour water into a large plate or other shallow dish. Arrange all your ingredients around your work station, leaving a cutting board on which you will roll your spring rolls. Dampen the cutting board slightly with water.
Dip each sheet of spring roll rice paper in the water for 10 seconds, until it has softened and become pliable. Transfer onto the damp cutting board.
Starting from the bottom third of the wrapper, layer vegetables and apple slices, two to three slices of marinated tofu, and a few sprigs each of fresh cilantro and mint. Roll the spring roll like you would a burrito, by first gently folding over the bottom part over the filling, pressing it together, tucking in the edges, and continue to roll until the seam is sealed. You may need to water the final seam slightly to ensure it sticks together.
Lay the spring rolls, seam side down, on a big platter or cutting board. Cover the rolls with a warm, moist towel to keep them fresh until serving.
Serve apple and marinated tofu spring rolls with spicy peanut dipping sauce.
Spring rolls will keep fresh, wrapped in plastic wrap or moist towels and arranged in an airtight container, for four days.
This recipe originally appeared on At The Immigrant’s Table.
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