Spring Rolls sometimes have a bad "wrap". However, this Tofu Spring Roll recipe is flavorful and delicious! The tofu has a special marinade and is then grilled on the fire featuring Salsaology's Ancho Chile & Tamarind Sauce from my Hatchery Box! This is a fast and easy recipe as well that is light and full of color and flavor!
Continue reading for the recipe...
- 1 Block Tofu cut long, soak first with a paper towel
- 3 T Ancho Chile & Tamarind Sauce
- 1 T Soy Sauce
- 1 Tsp Rice Vinegar
- 2 Tsp Sesame Seeds
- 1 T Olive Oil
- Salt, Pepper, Garlic < Sprinkle desired, but not a lot of salt
- 2 Persian Cucumbers (cut thin)
- 1 Handful of Shredded Carrots
- 1 Red Onion (thinly sliced)
- 1/2 Lemon Juice
- 1 1/2 Soy Sauce
- 1 1/2 Ponzu
- 1 1/2 Rice Vinegar
- 1 T Siracha
- 1/2 Tsp Sugar
- 1 T Water
- Salt, pepper, Garlic
Mix all the tofu components together and marinade for 20 minutes - 2 hrs.
Meanwhile, cut your cucumbers and onions and set aside, sprinkle on some salt, pepper and garlic as well as 1/2 lemon for extra flavor.
Grill tofu on the fire until it is crunchy on the outside and add all components together for the sauce.
Assembly your tofu and veggies and seal shut with rice paper/spring roll wrappers!