I’m not going to lie, it took me a long time to get the courage to try tofu. I’m primarily a meat eater and subbing out meat with tofu never seemed to interest me. My first time trying tofu however was in a spring roll, and I loved it! When prepare and seasoned right it really is a delicious meat replacement even for people who aren’t fans of doing without their meat!
Spring rolls can be EXTREMELY intimidating to make at home, but honestly, if you can wrap a burrito, you can wrap a spring roll. To alleviate some of the stress of doing this I thought I’d work with a pre-cooked protein rather than having you prep and cook tofu.
Nasoya was gracious enough to send me some of their products to try out and I was very impressed with their TofuBaked product. Already cooked and seasoned for you, all you need to do is reheat, or serve cold, which is how I’m using it in these spring rolls. Normally you need to press your tofu like in my Tofu Stir-fry recipe, so this cuts 30 minutes easily out of prep and cook times!
I used the Sesame Ginger marinated tofu, and it really came through in the flavor profile of these spring rolls. They’re firm enough so that the bite in my mind was the same as if I had some precooked shrimp in the roll, so I was all for it.
And what about the peanut sauce?! I think by now you can tell we love spicy food in our house, and I couldn’t resist adding some Sriracha to my peanut sauce! Takes 5 minutes to put together, and you really can’t have a spring roll without a good peanut sauce. Especially with some spiciness to it!
If this is your first time putting together spring rolls I’m going to be honest, you might lose a couple in the process. I make spring rolls at home maybe 2-3 times a year so I’m not the seasoned professional myself, so my advice is don’t get frustrated. If it happens, just set that busted up one aside for yourself, and try again!
This may also be a good “family style” meal and get everyone involved in making their own rolls!
The rice stick noodles don’t need to be made the day of, and especially since this is a cool dish you don’t want hot noddles inside the roll. If you have time to cool the day before and store in the fridge, do it! If not, you’ll want to do as I did in this recipe and place the noodles immediately in the freezer to cool them down while you chop veggies and the tofu!