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–+ servings

Tofu Spring Rolls with Spicy Coconut Dipping Sauce

There are a million and one spring roll recipes out there, but here I try to bring a few new (and delicious) techniques to the table. The vegetables are light and fresh, the tofu is perfectly seasoned in a mixture of soy sauce and honey, and the dipping sauce is designed to be punchy and new, while still being all spicy-sweet and craveable. For a light summer lunch, this is my go-to combination.
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4 servings (16 spring rolls)

Equipment

Ingredients

For the tofu
  • 1 16-ounce block of extra-firm tofu
  • 2 tablespoons honey, 1 ounce / 28 grams
  • 2 tablespoons soy sauce , 1 ounces / 28 grams
  • Avocado oil
For the spring rolls
  • 1/2 small red cabbage , 16 ounces / 453 grams
  • 2 large carrots, 8 ounces / 226 grams
  • 1/4 cup yuzu juice, or lime juice, 2 ounces / 60 grams
  • 3 cups tender herbs, such as mint, cilantro, basil and dill , 2.5 ounces / 70 grams
  • 16 rice paper wrappers (also labeled as "spring roll wrappers" , 22 cm / 8.5 in in diameter
For the coconut dipping sauce
  • 1/4 cup coconut butter , 2 ounces / 60 grams
  • 3 tablespoons sambal oelek or sriarcha , See Note, 0.85 ounces / 24 grams
  • 1/4 cup water , 2 ounces / 60 grams
  • 2 tablespoons honey , 1 ounce / 30 grams
  • 1/4 teaspoon Diamond Crystal kosher salt , plus more to taste

Instructions 

  1. Drain the tofu and lightly press out any moisture with a few paper towels.
  2. Slice the tofu crosswise into 8 pieces. Slice those pieces down the center to make 16 long, flat, rectangular pieces.
  3. In a large bowl, whisk together 2 tablespoons of honey and 2 tablespoons of soy sauce. Add the tofu pieces and gently mix them to coat them in the glaze.
  4. Place a well-seasoned cast iron over medium heat. Drizzle the surface with 2 tablespoons of avocado oil, or enough to lightly coat the pan.
  5. In batches, sear the tofu until golden on each side and firm, about 4-5 minutes per side.
  6. While the tofu is searing, prepare the spring roll fillings.
  7. Thinly slice or mandolin 1/2 of a small red cabbage. Add to a bowl and set aside.
  8. Grate or thinly slice 2 carrots. Add to a bowl and set aside.
  9. Drizzle both the cabbage and carrots with 1/4 cup of yuzu juice or lime juice. Toss to coat.
  10. Tear 3 cups of tender herbs from their stems.
  11. By now the tofu should be finished frying. To assemble the spring rolls, get out a plastic cutting board to use as your work surface. One at a time, dip each rice paper wrapper in water for a few seconds, then place it on the cutting board. Add a layer of cabbage, carrots and then a pile of tender herbs. Top with one piece of tofu and roll this up into a small roll. Repeat 16 times.
  12. To make the coconut sauce, add 1/4 cup of coconut butter, 3 tablespoons sambal oelek, and 1/4 cup water to a heat-safe bowl. Microwave this for 30 seconds or until the coconut butter is melty. Whisk together then add 2 tablespoons of honey. Add water if the sauce needs to be thinned out. Taste and season 1/4 teaspoon of salt, adding more salt as preferred.
  13. Now split the spring rolls into four servings and dip as you'd like!

Notes

Note: If you don't like heat, consider halving the amount of sambal oelek. There will still be some light spice, but the coconut and honey will be more prominent.