Tofu Summer Rolls with Peanut Dipping Sauce

15 25 251
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 8
Tofu Summer Rolls with Peanut Dipping Sauce
Health Highlights
Made with a variety of veggies, firm tofu and rice noodles, these delicious rolls are the perfect healthy lunch and surprisingly simple to make!

Ingredients


100 gm Rice noodles, dry (vermicilli)
2 tbsp Sesame oil
200 gm Tofu, regular, firm (sliced into small rectangles)
2 tbsp Cornstarch
1 large Carrots (peeled and grated)
100 gm Cucumber (about 1/2 a cucumber; thinly sliced)
1 cup Red cabbage
1/4 cup Cilantro (coriander)
8 piece Rice paper
1/3 cup Peanut butter, natural (for the dipping sauce)
2 tbsp Rice wine vinegar (for the dipping sauce)
2 tbsp Tamari, gluten free, reduced sodium (for the dipping sauce)
1 tbsp Maple syrup (for the dipping sauce)
1 tbsp Sesame oil (for the dipping sauce)
2 tbsp Water (or more; as needed; for the dipping sauce)

Instructions


  1. Place vermicelli noodles into a bowl, cover with boiling water, and let stand until the noodles are soft. Then drain the water and cut noodles into short lengths with kitchen scissors.
  2. Meanwhile, heat sesame oil in a frying pan over medium heat
  3. While the pan is heating, toss the tofu with the cornstarch in a bowl. 
  4. Add the coated tofu to the frying pan, flipping on all sides until evenly browned, approximately 5 minutes. Remove from the pan and set aside.
  5. Soak rice paper sheets in cold water until soft and pliable. 
  6. Add a small handful of vermicelli noodles to the rice paper, followed by grated carrot, cucumber, red cabbage, cilantro, and tofu. Gently roll over once, tuck in the edges, and continue rolling until the seam is sealed.
  7. Repeat with remaining rice paper sheets, noodles, vegetables, and tofu.
  8. To make the dipping sauce, whisk together the peanut butter, rice vinegar, soy sauce, maple syrup, and remaining sesame oil. Whisk in 2 - 3 tbsp of water, as needed, to make a smooth, creamy sauce.
  9. Serve rice paper rolls with dipping sauce.

Notes:

Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.


Nutrition Facts

Per Portion

Calories 251
Calories from fat 108
Calories from saturated fat 18.3
Total Fat 12.0 g
Saturated Fat 2.0 g
Trans Fat 0
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 5.0 g
Cholesterol 0
Sodium 270 mg
Potassium 200 mg
Total Carbohydrate 28.2 g
Dietary Fiber 1.8 g
Sugars 3.4 g
Protein 7.7 g

Dietary servings

Per Portion


Grain 0.7
Meat Alternative 0.5
Vegetables 0.8

Energy sources


Pygal1%382.5020455024934490.7921684166458644%453.6027236531398155.217282032096643%316.7809774131057203.9412080341345512%352.029448031105796.2198377251450344%43%12%AlcoholCarbohydratesFatProtein

Meal Type(s)





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