Tofu Summer Rolls

Name: Tofu Summer Rolls
Yield: 2 Servings
Ingredients: ½ 14-oz. package extra-firm tofu, cut into ½" planks; 1 tablespoon soy sauce; 1 tablespoon vegetable oil; Kosher salt; 1 teaspoon toasted sesame oil; 1 small head of lettuce (such as Little Gem or romaine hearts); 1 small carrot, julienned; ¼ English hothouse cucumber, halved lengthwise, seeded, sliced into half moons; Lime wedges, mint leaves, and sweet chili sauce (for serving)

By Dawn PerryPhotography by Alex Lau

June 16, 2015

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Alex Lau

Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.

Recipe information

Yield
2 Servings

Ingredients

½ 14-oz. package extra-firm tofu, cut into ½" planks

1 tablespoon soy sauce

1 tablespoon vegetable oil

Kosher salt

1 teaspoon toasted sesame oil

1 small head of lettuce (such as Little Gem or romaine hearts)

1 small carrot, julienned

¼ English hothouse cucumber, halved lengthwise, seeded, sliced into half moons

Lime wedges, mint leaves, and sweet chili sauce (for serving)

Preparation

Step 1
Preheat oven to 400º. Place tofu on a paper towel-lined rimmed baking sheet. Top tofu with 2 more layers of paper towels and place a heavy skillet on top. Let drain 15 minutes. Remove paper towels and slice tofu into ½" batons. Toss tofu with soy sauce and vegetable oil on baking sheet; season with salt. Roast tofu, tossing once, until golden brown, 20–25 minutes. Drizzle with sesame oil and toss to coat.
Step 2
Serve tofu with lettuce, carrots, cucumbers, lime wedges, mint, and chili sauce alongside. Assemble just before eating.
Step 3
Do Ahead: Tofu can be roasted 2 days ahead. Cover and chill.

TagsWrap Tofu Easy Weeknight Meals Vegan Vegetarian Dairy Free Roast Lunch Dinner Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes