Giant Tofu Spring Roll with Peanut Sauce
Dive into summer with this giant tofu spring roll, packed with fresh vegetables and wrapped in a thin rice sheet, served with a zesty lemon peanut sauce for the perfect tangy finish!
In the collections
The ingredients
Lemon peanut sauce
- 1 ½ tbsp natural creamy peanut butter
- ½ lemon, juice
- 3 tbsp water
- 1 tsp rice vinegar
- 1 tsp dried parsley
- ¼ tsp garlic powder
- ¼ tsp ground black pepper
- salt and cayenne pepper
- 1 green onion, finely chopped
For the roll
- 75 g extra-firm tofu, sliced
- 1 tbsp reduced-sodium soy sauce
- 3 rice, sheets
- ¼ cup spinach
- ¼ cup rice noodles, cooked
- ½ cucumber, small; julienned
- 1/3 carrot, small; julienned
- ¼ cup shredded red cabbage
- ¼ avocado, sliced
- 3 mint, optional; leaves
The method
- In a small bowl, combine all the sauce ingredients (except the green onion) and mix until smooth. Add the green onions. Set aside.
- In a small skillet, add the soy sauce and tofu. Cook over medium-high heat until the liquid has evaporated. Set aside.
- Dip each rice sheet in water and lay it on a tray in a triangle shape (with the corners touching).
- In the centre of the triangle, add the spinach, rice noodles, tofu, cucumber, avocado, red cabbage, carrots and mint leaves.
- Fold the roll (starting with the top and bottom) and roll tightly so it holds together. Cut in half.
- Serve immediately with the lemon peanut sauce.
Nutrition facts
Per serving, for reference only.
- 560Calories
- 25 gFat
- 60 gCarbs
- 6 gFibre
- 25 gProtein
Extra-firm tofu is an excellent source of plant-based protein, containing all the essential amino acids.
Red cabbage contains anthocyanins, powerful antioxidants that help reduce oxidative stress and inflammation in the body.
The combination of protein, healthy fats and fibre promotes satiety, helps control appetite and supports weight management.
