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
Units
Scale
Peanut Tofu
- 1 (14-16) oz. pkg. extra-firm tofu, drained and rinsed
- 1/4 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
- 1/2 cup coconut milk
- 2 tsp. red curry paste
- 1/4 cup natural creamy peanut butter
- 1/4 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
- 1/2 cup roasted lightly salted peanuts, roughly chopped
- 1/2 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
