Summer rolls are great with any lean grilled protein, like homemade pork sausage or shrimp, but this time I made them with gingery marinated tofu. We made these during a heat wave, and the tofu was a nice change from heavier feeling meats. I used organic sprouted tofu from Wildwood, which is high in protein so it really fills you up. It soaks up the marinade beautifully and, once seared in a hot pan, has a great texture that was crispy on the edges but smooth and creamy inside. It really gave the summer rolls a lot of flavor! For fun, I also made a short video that shows how I assemble the rolls. It’s the first video I’ve made and it got cut off at the end (and I couldn’t figure out how to reshoot just one part), but I think it’ll give you at least a general idea. (Plus, I made a video! Yay! Fun!)
- 10 ounces (1/2 brick) Wildwood Sprouted Tofu
- 4 tablespoons ponzu
- 2 tablespoons freshly grated ginger
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1/4 cup pineapple juice
- 2 tablespoons fish sauce
- 1 teaspoon lime juice
- freshly grated ginger
- 20 spring roll wrappers (rice paper wrappers)
- leaf lettuce
- cucumber, cut into thin spears
- carrot, cut into matchsticks
- [b]leaf lettuce
- fresh mint
- fresh basil[/b]
- 4 ounces rice stick noodles, cooked according to package instructions
- Cut the tofu into 20 strips: First, slice it in half across the equator to create two large, thin rectangles. Then cut each rectangle into 5 long strips; cut each strip in half lengthwise. Pat dry.
- Combine the ponzu, ginger, sugar, and sesame oil in a dish just large enough to hold to tofu. Mix well; add the tofu, turning it to coat. Cover and refrigerate overnight.
- Remove tofu from marinade and pat off excess moisture. Heat the vegetable oil in a large skillet set over high heat. When the oil is hot, add the tofu and cook until golden and crisp (1-2 minutes on each side). Remove from pan and let cool.
- Whisk together pineapple juice, fish sauce, and lime juice. Season with ginger to taste.
- Soak a spring roll wrapper in warm water until softened, about 10 seconds. Lay on a flat surface. Place a leaf of lettuce of lettuce at the top left of the wrapper (around the 10:00 position). Top with a slice of tofu, cucumber, carrot, mint and basil. Add a small amount of noodles. Fold the wrapper in half, bringing the bottom section up over the fillings. Fold the left side of the wrapper over the fillings; roll tightly.
- Repeat with remaining wrappers and fillings. Serve with dipping sauce.
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