Crispy Shallot Spring Rolls with Seared Tofu
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
8 (rolls)
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Calories
199 kcal
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Course
Side Dish, Main Course
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Cuisine
Vegan
Crispy Shallot Spring Rolls with Seared Tofu
Description
This recipe features extra-firm tofu pressed to remove moisture, then sliced and marinated briefly in coconut aminos and optional chili garlic sauce. The tofu is seared in avocado oil until golden brown on all sides and then finished in a hot oven for a more uniform texture and flavor development. Meanwhile, thin slices of shallot are tossed with brown rice flour and salt, then cooked separately to create a crisp, savory topping or component.
The spring rolls are assembled with rice noodles, a mix of fresh vegetables such as bell pepper, carrot, and radish, and fresh mint or other herbs. The combination of crispy shallots, firm yet juicy tofu, tender noodles, and crunchy vegetables makes these rolls texturally interesting and flavorful. The Three Ladies brand rice paper is recommended for better durability during assembly.
Optional dipping sauces include peanut sauce and spicy sriracha or chili garlic sauce to complement the mild tofu and fresh vegetables. The recipe includes detailed pressing directions for tofu and tips for ingredient substitutions or brand choices for optimal results. Nutritional estimates are provided based on typical vegetable quantities.
Ingredients
TOFU
- 8 ounces tofu extra firm, pressed
- 3-4 Tbsp coconut aminos
- 2 tsp Chili garlic sauce (or sub red pepper flake // optional)
- 1 Tbsp avocado oil
SHALLOT
- 1 heaping cup shallot thinly sliced
- 1/4 cup brown rice flour
- 1/4 tsp salt sea salt
- ~2 Tbsp avocado oil (for cooking — if avoiding oil, omit and use a non-stick pan)
ROLLS
- 8 rice paper wrappers we like the Three Ladies brand
- 1 ½ cups rice noodles cooked, thin
- 1 cup mint mint is our favorite!, or cilantro or Thai basil, fresh
- 4 cups vegetables such as bell pepper, carrot, radish, thinly sliced or shredded
FOR SERVING optional
- peanut sauce
- sriracha or chili garlic sauce
Instructions
- Preheat oven to 400 degrees F (204 C) so you're prepared to bake your seared tofu.
- Press tofu (see notes for methods) to drain out some of the moisture, then slice into thick long rectangles (see photo). Place in a shallow dish (or plastic/reusable bag) and add coconut aminos (start with the lesser amount and work your way up to coat) and chili garlic sauce or chili flake (optional). Toss / shake gently to coat and let marinate for 5 minutes.
- Heat a medium, oven-safe skillet (we prefer cast iron) over medium heat. Once hot, add avocado oil and tofu (reserving any leftover coconut aminos for dipping). Sear tofu for 4 minutes or until golden brown, then carefully flip with a fork or spatula for even cooking. Cook for 3 minutes, then transfer skillet to the preheated 400 degree F (204 C) oven for 10 minutes to finish cooking. Then set aside to cool.
- In the meantime, add thinly sliced shallot to a small mixing bowl and toss with brown rice flour and salt to coat. Heat a large skillet (we prefer cast iron) over medium / medium-high heat. Once hot, add oil and let it warm for 1 minute.
- Once the oil is hot (you can test by adding a piece of shallot — if it sizzles quickly, it’s ready), add shallot. If your pan isn’t able to comfortably fit all of the shallot, cook in 2 batches. Sauté, stirring occasionally, until golden brown (about 8-10 minutes). Then remove from heat and set in a small dish to cool.
- Prep vegetables and set aside. Then add rice noodles to a medium mixing bowl and top with just-boiling water. Cook for 4-5 minutes or until tender. Then drain and set aside.
- Prepare peanut sauce for serving (optional). Set aside.
- Prepare spring rolls: Add hot water to a wide shallow dish — wide enough to comfortably fit the spring roll papers. Add a single rice paper to the water and let soften for 30-45 seconds. Be careful not to soak too long or the papers can tear easily. It should feel pliable, but not too soft.
- Once softened, quickly transfer to a clean, flat surface that’s been dampened with a little water to prevent sticking. Carefully smooth edges without tugging too much. Then, to the bottom third of the rice paper, add a modest layer of radish, bell pepper, carrots, cooked rice noodles, tofu, and crispy shallot, and top with fresh herbs.
- To roll, tuck the bottom edge of the rice paper (closest to you) over the fillings. Then tuck the left side in over the center, followed by the right side over the center. Finally, roll forward and away from you until the roll meets the seam. Repeat with a freshly soaked rice paper until all fillings have been used up (about 8 rolls as the recipe is written).
- Enjoy immediately as is, or with peanut sauce and/or sriracha and chili garlic sauce (optional). Store leftovers covered in the refrigerator up to 3 days. Not freezer friendly.
Notes
- Press tofu by wrapping it in a clean towel and applying weight for about 10 minutes to remove excess moisture before cooking.
- Use Three Ladies brand rice paper wrappers for improved durability and less tearing when wrapping the spring rolls.
- This recipe calls for 8 ounces of extra firm tofu, which is approximately half of a standard 16-ounce block.
- Nutritional information is approximate and based on typical quantities of red bell pepper, carrot, and radish used per roll, excluding optional sauces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(rolls)
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1rolls | |
| Calories | 199 | 10% |
| Carbohydrates | 26.7g | 9% |
| Protein | 7.1g | 14% |
| Fat | 7.8g | 12% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0g | 0% |
| Sodium | 252mg | 11% |
| Potassium | 350mg | 7% |
| Fiber | 3.3g | 13% |
| Sugar | 6.3g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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