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Epicurious

Tofu Summer Rolls

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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

  1. 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.

TagsWrapTofuEasyWeeknight MealsVeganVegetarianDairy FreeRoastLunchDinnerBon Appétit
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