These summer rolls are healthy, vegan, gluten free and easy to make low-FODMAP, plus they’re super easy. The hardest bit is learning to wrap them up (something Alexis hasn’t yet mastered)!
At the bottom of the recipe are a series of options and alternatives should you need them, including vegan, low FODMAP and hack to make the recipe easier.
Ingredients
6 rice paper wrappers (available in most supermarkets, they may be part of a spring or summer roll set)
1 block firm tofu
Mixed salad using whatever your favourite veg is
For the dipping sauce:
- 4 tbsp reduced salt soy sauce (or tamari)
- 4 tbsp mirin
For the tofu sauce:
- 1 1/2 tbsp toasted sesame oil
- 1/4 cup low salt soy sauce (tamari for GF eaters)
- 1/4 cup light brown sugar (or honey if not vegan)
- 2 1/2 tbsp peanut butter or almond butter (natural, salted)
Serves 2
No sponsorship was received for this recipe in any form.
The peanut tofu comes from
this Minimalist Baker recipe.
Method
Begin by draining tofu. Roll the tofu in an absorbent towel several times and then place something heavy on top to press. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.
Near the end of draining, preheat oven to 200 degrees C (400 F) and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
Prepare sauce by whisking together ingredients until combined. Taste and adjust flavour as needed. I often add a little more sweetener and peanut butter. Add the cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavour.
Chop and arrange the vegetable accompaniments ready for assembly – strips work best.
Preheat a frying pan and add the cubed tofu. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don’t worry. Remove from pan and set aside and cover to keep warm.
Serve the tofu, vegetables, the rest of the sauce, the dipping sauce and the rice papers alongside a large flat bowl of warm water to soften the wrappers. Assemble and enjoy!
Click on any of the below for some ideas for changing this recipe to suit you.
This recipe is already vegan!
This recipe is largely low FODMAP – make sure you limit the nut butter and use tamari instead of soy sauce to keep it gluten free.
Instead of chopping the accompanying vegetables, why not use a pre-packed salad from the fresh section of the supermarket?
