Lemongrass Tofu Rice Paper Rolls with Peanut Sauce


Lemongrass Tofu Rice Paper Rolls with Peanut Sauce
cuisine icon Difficulty
cuisine icon Duration

prep icon Prep Time
20 min
cook icon Cook Time
15 min

serving icon Servings
4 Servings
  • Marinade
  • 2 garlic cloves, minced or pressed
  • 2 tbsp lemongrass paste
  • 1 tbsp brown sugar
  • 1 tbsp avocado oil
  • 1 tbsp soy sauce or tamari
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • Sauce
  • 1/2 cup water
  • 1 tbsp soy sauce or tamari
  • 1/4 tsp cornstarch
  • 1/8 tsp ground ginger
  • 1/2 tsp avocado oil
  • 1 garlic clove, minced
  • 1/4 cup natural peanut butter
  • 2 tbsp brown sugar
  • 1 tsp sriracha, optional
  • rolls
  • 8 rice paper wrappers
  • 24 inches Fresh cilantro sprigs
  • 2 cups Shredded iceberg lettuce
  • 2 Persian cucumbers, julienned
  • 2 medium carrots, julienned
  • Sriracha or sambal oelek, for serving
  • 1 block extra-firm tofu
  • 1 tbsp small shallot, minced
  • Combine the garlic, shallot, lemongrass paste, brown sugar, avocado oil, soy sauce, salt, and pepper in a shallow bowl and stir to combine. Add the sliced tofu, turning over the pieces in the marinade so that they are all covered evenly. Marinate for 30 minutes at room temperature, or cover and refrigerate for up to 24 hours .
  • If using a toaster oven-style air fryer, line the cooking pan with parchment. Preheat the air fryer on BAKE at 400°F and set the cooking time for 10 minutes.
  • Place the tofu slices on the lined cooking pan, then spoon any leftover marinade on top of them. If using a basket-style air fryer, place the tofu directly in the air frying basket, then spoon the marinade on top.
  • Bake the tofu in the preheated air fryer.
  • When the cooking program ends, set aside the tofu to cool for a few minutes while you make the peanut sauce.
  • Make the sauce: In a small bowl, stir together the water, soy sauce, cornstarch, and ginger. In a small saucepan, heat the oil and garlic for about 2 minutes over medium heat, until the garlic is bubbling but not browned. To the pan, add the soy sauce mixture, peanut butter, brown sugar, and sriracha (if using). Stir constantly until the sauce is fully combined, bubbling, and thickened, about 3 minutes. Turn off the heat and set it aside.
  • Prepare the rolls: Fill a shallow dish with warm water. Dunk a rice paper wrapper in the warm water, then place it on your work surface. Place 3 cilantro sprigs on the bottom third of the wrapper, then place a (still-warm) slice of tofu on top of the cilantro. Layer 1/4 cup of the lettuce, then some of the cucumbers and carrots on top. Tuck in the bottom of the roll, then tuck in the sides. Roll up the spring roll from the bottom, taking care to wrap firmly but not so tightly that you tear the delicate rice paper wrapper. Repeat to make eight rolls.
  • Serve the rolls with the peanut sauce on the side for dipping, along with extra sriracha if you like more spice. If the peanut sauce has thickened while sitting, add a splash of water and stir until it has reached your desired consistency.
Previous Next