This recipe for Summer Roll and Peanut Tofu Bowls takes all the components of fresh summer rolls and turns it into a quick and easy vegetarian salad. It’s a bright and fresh simple lunch or an delicious make-ahead weeknight dinner.
Every time we eat at a Thai restaurant, I’m sure to order summer rolls. Not just because they are so light and fresh, but also because they are time consuming to make at home. We make homemade summer rolls every once in a while, but whenever I want those classic flavors, I often make this summer roll salad instead.
I think you’ll love this recipe because it’s so easy to make ahead of time, meaning when you have one of those busy evenings that keep your attention away from the kitchen, you can easily put these bowls together fast. In fact, all components of this recipe can be made ahead, including the tofu, peanut sauce and noodles.
You can make our recipe for Tofu Satay with Peanut Sauce up to four days ahead of time and use the tofu and peanut sauce for these summer roll bowls. And if you want to try a slightly different sauce, try using our Vietnamese Peanut Sauce, which features sweet and fruity hoisin sauce and no coconut milk.
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Ingredients that Matter
This recipe may seem like it has a lot of ingredients, but the beauty is there’s plenty of room to use what you already have in the refrigerator. Here are the ingredients you’ll need to make this recipe:
- Tofu. I recommend using extra-firm tofu whenever you want a crispy, roasted or air-fried tofu.
- Rice Noodles. Use an 8-ounce package of vermicelli rice noodles. You will cook and cool these noodles and they’ll serve as the base for the bowls.
- Red Curry Pasta. You will find red curry paste in the Asian section of your grocery store. If you want to keep this recipe vegan or vegetarian be sure to read the labels of the curry paste as many contain fish product. You can also use chili crisp, chili garlic sauce, sombal oelek or even sriracha.
- Soy Sauce. The tofu is marinated in a bit of soy sauce. I recommend using reduced-sodium soy sauce to control the sodium levels.
- Coconut Milk. The peanut sauce and marinade both use coconut milk. I recommend using full-fat unsweetened coconut milk. Be sure to stir it well before using.
- Garlic. Fresh garlic cloves are used in the marinade and the sauce.
- Lime. Fresh lime juice is also used in the marinade and sauce, plus you serve the summer roll salad bowls with lime wedges for garnish.
- Cilantro. Fresh cilantro leaves make a delicious garnish on these bowls.
- Peanut Butter. Reach for creamy natural peanut butter as the base for the peanut sauce.
- Vegetables. Here you can use what you have on hand, but I like to use carrots, radishes and watercress. You’ll find more options under the substitutions sections.
- Peanuts. Chopped roasted and lightly salted peanuts are a crunchy and delicious topper for these summer roll noodle bowls.
See recipe card for quantities.
Instructions
This recipe has three main components, and all can be made ahead. Here is how you put together this recipe:
Start by making the peanut tofu. Marinate planks of tofu in a mixture of coconut milk, red curry paste, soy sauce, garlic and lime juice for at least 30 minutes or up to overnight.
Preheat the oven to 450F or convection oven to 425F (or air fryer to 400F) and place the tofu pieces on a parchment-lined baking sheet. Reserve leftover marinade. Roast the tofu until golden brown and slightly crispy, about 20 minutes in the oven or 10-12 in the air fryer. Be sure to flip them halfway through and baste with reserved marinade. Cool slightly before using. You can make the tofu up to 4 days in advance and store in an airtight container in the refrigerator.
Next, make the homemade peanut sauce by sauteing minced garlic in a small saucepan. Then add the red curry paste, coconut milk, peanut butter and ¼ cup of water.
Cook, whisking constantly, until well combined and slightly thickened, about 2 minutes. Finish with a splash of lime juice. The peanut sauce may be made up to 4 days ahead of time.
When ready to serve, simply cook the rice noodles according to package instructions, rinse under cold water, and assemble the bowls with the fresh vegetables, peanut tofu, chopped peanuts, cilantro and lime wedges. Then drizzle with the peanut sauce and serve with more sauce on the side.
Hint: You can even make the rice noodles ahead of time. Cook and rinse under cold water. Store in an airtight container in the refrigerator for up to 4 days. Just before serving, rinse under cold water if the noodles are stuck together.
Substitutions
There is a ton of flexibility in this recipe based on your dietary restrictions or flavor preferences. Consider the following substitutions:
- Vegetables – While I love the crunch of carrots and radishes in these noodle bowls, you can also use sliced bell peppers, steamed and chilled edamame, sliced cucumbers and very thinly sliced red onions. If you don’t want to use watercress, try using arugula instead, or even baby lettuce greens, mache greens or even shredded cabbage.
- Peanut Sauce – You can use store-bought peanut sauce to make this recipe! You will likely find it in the Asian section of your supermarket. The homemade sauce is also easy to adjust. Feel free to use chunky peanut butter or even the kind of peanut butter with added sugar and palm oil, if that’s what you have.
- Red Curry Paste – Note that many red curry paste products contain fish/anchovies. If you want to keep this recipe vegan and vegetarian, try instead using chili crisp, sombal oelek, chili garlic sauce or even sriracha.
- Kid Friendly Version – If you are making this for young kids (or other picky eaters), I first recommend serving this recipe as a “make your own” summer roll bowls! Keep the peanut sauce on the side, put cilantro in a small bowl, and let everyone decide what to put in their bowls. I also recommend leaving out the red curry paste if you are making this for kids as it is pungent!
- Herbs – Fresh mint or thinly sliced scallions also make delicious toppings for these noodle bowls.
Serving Suggestions
This recipe is a complete meal as is, but there are some swaps you can make if you’d like. Consider serving this recipe with our Coconut Cilantro Rice instead of the rice noodles. Instead of the vegetables, try serving the tofu, peanut sauce and rice noodles with our Purple Cabbage Slaw.
This recipe is also perfect for a dinner party, though you’ll likely want to double the ingredients. You should have no problem fitting the extra tofu on one baking sheet.
Air Fryer Tofu
You can cook the tofu in an air fryer instead of the oven. Start by preheating an air fryer to 400F and spray the basket with cooking spray. Be sure to blot the tofu slightly before adding to the basket then cook for 10-12 minutes, flipping and basting halfway through. Continue to cook the tofu until the edges turn golden brown and slightly crispy.
Equipment
For this recipe you’ll need a baking sheet like this 3 Piece set of Nordic Ware Baking Sheets. If you want to make this recipe in an air fryer, I’m quite partial to the Instant Vortex Plus 6QT Air Fryer with Odor Erase Technology.
Storage
You can store the components of this recipe in separate containers in the refrigerator for up to 4 days. Store the peanut sauce in a mason jar or airtight container. You can make it up to 4 days ahead of time, though note that it will thicken the longer it sits in the refrigerator. Thin it out by adding a bit of water.
The tofu can be marinated for up to 1 day ahead of time and even cooked 4 days ahead. The rice noodles are best used within 1-2 days and may need to be rinsed under cold water after they sit in the refrigerator. It’s best to eat the bowls soon after the dressing is added as the greens will wilt. You could always assemble the bowls ahead of time and leave the dressing on the side. Just be sure to store in the refrigerator, covered.
FAQ
Yes, you can make peanut sauce, peanut tofu and even the rice noodles up to 4 days ahead of time. Note that the peanut sauce will thicken as it sits in the refrigerator so thin it out by adding a splash of water.
Marinate tofu for at least 30 minutes or up to 1 day ahead of time for maximum flavor.
Roast planks of marinated tofu in a 450F oven or 425F convection oven for about 20 minutes, flipping halfway and basting with more sauce.
Preheat an air fryer to 400F and cook tofu for 10-12 minutes, until golden brown and crispy. Be sure to flip halfway through.
Vegetarian
Looking for other vegetarian recipes like this? Try these:
Salads
Try these salad recipes for your next dinner:
Recipe
Summer Roll and Peanut Tofu Bowls
- Total Time: 50 minutes
- Yield: 4 bowls 1x
Description
This recipe for Summer Roll and Peanut Tofu Bowls takes all the components of fresh summer rolls and turns it into a quick and easy vegetarian salad. It’s a bright and fresh simple lunch or an delicious make-ahead weeknight dinner.
Ingredients
Peanut Tofu
- 1 (14-16) oz. pkg. extra-firm tofu, drained and rinsed
- ¼ cup coconut milk (from 1 14.5 oz. full-fat unsweetened coconut milk, stirred well)
- 2 Tbsp. reduced-sodium soy sauce
- 1 clove garlic, finely grated
- 2 tsp. lime juice
- 1 tsp. red curry paste
Peanut Sauce
- 1 Tbsp. neutral oil, such as canola, vegetable or olive
- 1 clove garlic, minced
- ½ cup coconut milk
- 2 tsp. red curry paste
- ¼ cup natural creamy peanut butter
- ¼ cup water
- 1 Tbsp. lime juice
Summer Roll Bowls
- 8 oz. pkg. vermicelli rice noodles
- 3 oz. watercress or 4 oz. arugula
- 3 medium carrots, cut into matchsticks
- 4 medium radishes, thinly sliced
- Peanut Sauce
- Peanut Tofu
- ½ cup roasted lightly salted peanuts, roughly chopped
- ½ cup cilantro leaves
- lime wedges
Instructions
Peanut Tofu
- To make the tofu, blot the tofu dry and wrap in a clean kitchen towel. Top with a plate and set aside for at least 10 minutes or up to 1 hour. You can skip this step, just be sure to dry the tofu well. Cut the tofu into 8 equal pieces. First cut the tofu into quarters then cut each quarter in half.
- Stir together the coconut milk, soy sauce, lime juice, garlic and curry paste in a medium storage container then add the tofu and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
- When ready to cook, preheat oven to 450F or convection oven to 425F. Line a baking sheet with parchment paper then lay the tofu pieces on top. Reserve leftover marinade. Roast until golden brown and crispy, about 20 minutes. Flip halfway through and baste with reserved sauce. To cook in an air fryer, preheat to 400F, spray basket with cooking spray, then lightly blot the tofu dry. Add to the basket and cook for about 12 minutes, until the tofu is golden brown and crispy. Flip and baste halfway through.
Peanut Sauce
- While the tofu cooks, make the sauce by heating the oil in a small saucepan over medium heat. Add the garlic and cook, stirring frequently, until golden brown, about 1 minute. Stir in the curry paste then pour in the coconut milk, peanut butter and water and whisk until smooth. Continue to cook until the sauce thickens slightly, 1-2 minutes. Remove from heat and stir in the juice. Adjust the consistency with more water, as needed.
Summer Roll Bowls
- Cook the rice noodles according to package instructions. Drain and rinse under cold water. Divide the noodles among 4 bowls and add the watercress, carrots and radishes. Drizzle with the peanut sauce and top with peanut tofu. Garnish with peanuts, cilantro and lime wedges and more sauce. Serve with more peanut sauce on the side.
Notes
- The tofu may be cooked up to 4 days in advance. Be sure to store in an airtight container in the refrigerator.
- The peanut sauce can also be made up to 4 days ahead of time and stored in a mason jar or air tight container in the refrigerator. Note that the sauce will thicken as it sits in the refrigerator so add water to adjust the consistency.
- If making this for a dinner party, double the recipe. There should be enough room on the baking sheet for the extra tofu.
- You can also serve with cucumbers, cooked and chilled edamame, thinly sliced red onions or bell peppers.Â
- Try adding fresh mint and scallions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Roasting
- Cuisine: Thai/American
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