Tofu Spring Roll with Vegan Dipping Sauce
Tamari-marinated tofu pairs with crisp spring vegetables in this spring roll with a sweet & spicy dipping sauce.
Servings
Produce
Red Creole Onion
1 0.5 Whole
Golden Beet
8 4 oz
Carrot
3 1.5 oz
Flamingo Pink Swiss Chard
3 1.5 oz
Cucumber
11 5.5 oz
Green Beans
8 4 oz
Protein & more
Extra firm tofu
1 0.5 Package
Rice Paper Wrappers
1 0.5 Package
Sesame Seeds
1/2 0.25 oz
Pantry items
Sea salt
2 1 teaspoon
Olive oil
2 1 tablespoon
Spice mix
Vegan Dipping Sauce
Garlic
1 0.5 Clove
Smoked paprika
1 0.5 teaspoon
Raw sugar
1 0.5 tablespoon
Onion powder
1/4 0.125 teaspoon
Sea salt
1/4 0.125 teaspoon
Ketchup
1/8 0.065 cup
Water
1/8 0.065 cup
Sriracha
1/4 0.125 teaspoon
Mayonnaise, vegan
1/2 0.25 cup
Vegan Tamari Marinade
Tamari
1/4 0.125 cup
Minced Garlic
2 1 teaspoon
Minced Ginger
2 1 teaspoon
Agave
2 1 tablespoon
Sea salt
To Taste
Black pepper
To Taste
Prep ahead (optional)
a. Snap off stem ends of green beans; leave beans whole or snap bite-sized. b. Remove chard stems; cut leaves in half vertically. c. Peel and grate beets and carrots. d. Peel cucumber as desired; cut matchsticks. e. Thinly slice red onion.
Instructions
1
Marinate tofu:
a. Drain and rinse tofu. Using paper towels, press out as much water as possible. Cut into ½” rectangles.
b. Add tofu to a small bowl or dish. Drizzle with tamari marinade. Set aside.
2
Cook sesame green beans:
a. In large sauté pan over medium-high heat, add 1 tsp olive oil.
b. Add green beans (snap stem end, snap bite-size or leave whole) and ¼ tsp salt. Sauté until crisp-tender, about 4 minutes.
c. Add 1 tbsp sesame seeds and cook 1 minute to toast sesame seeds. Set aside until ready to serve.
3
Cook tofu:
a. In same large sauté pan over medium-high heat, add 2 tsp olive oil. Add tofu and cook until caramelized on both sides. Set aside.
b. When cool, cut tofu into strips.
4
Assemble spring rolls:
a. If you haven’t already, prep chard (remove stem, cut leaf in half vertically), red onion (thinly slice), beets (grate), carrots (grate), and cucumber (peel as desired, cut strips) before beginning spring roll assembly.
b. Fill a large bowl or baking pan with water. Dip one rice paper wrapper in water until pliable but not too soft, about 2-3 seconds. Lay wrapper flat on cutting board. (Wrappers will continue to soften as you work.)
c. In center of rice paper wrapper add ½ chard leaf. Layer tofu strips on top, then a few slices of red onion. Drizzle with 1 tbsp dipping sauce.
d. Next, add beets and carrots. Finally, add cucumber.
e. Fold in ends of rice paper wrapper; roll or fold over long ends to seal.
5
Serve:
a. Add spring rolls to plate and serve sesame green beans alongside.
b. Garnish spring rolls with remaining sesame seeds. Serve any leftover spring roll sauce for dipping.
Chef's notes
If you prefer more tender green beans, sauté for 2-3 minutes, then add ½ cup water or vegetable broth. Simmer until tender and broth reduces. Continue with recipe.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX