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Gingery Tofu Summer Rolls with Pineapple Dipping Sauce

Servings 20
Calories 167kcal
Author Lauren Keating


For the gingery tofu:

  • 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

For the dipping sauce:

  • ΒΌ cup pineapple juice
  • 2 tablespoons fish sauce
  • 1 teaspoon lime juice

For the summer rolls:

  • 20 spring roll wrappers rice paper wrappers

leaf lettuce

  • cucumber cut into thin spears
  • carrot cut into matchsticks
  • leaf lettuce
  • fresh mint
  • fresh basil
  • 4 ounces rice stick noodles cooked according to package instructions


To prepare the tofu:

  • 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.

Prepare the dipping sauce:

  • Whisk together pineapple juice, fish sauce, and lime juice. Season with ginger to taste.

To assemble the spring rolls:

  • 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.


Calories: 167kcal | Protein: 5g | Fat: 3.7g | Fiber: 1g