Tofu summer rolls with peanut dipping sauce
A lunch for one: 570 kcal with 31 g of protein, 66 g of carbs and 24 g of fat, ready in 25 min.
- 25 min
- Lunch · 1 serving
- Asian
- 570 kcal
Nutrition per serving
570 kcalEnergy: 21% protein, 43% carbs, 36% fat
- 31 gProtein
- 66 gCarbs
- 24 gFat
Fiber 9 gSugar 9 gSodium 840 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Peanuts, Soy
Ingredients
For one serving.
- Rice paper wrappers4 (40 g)
- Firm tofu120 g
- Rice noodles, cooked60 g
- Carrot½ (50 g)
- Cucumber60 g
- Little gem lettuce4 (40 g)
- Fresh mint5 g
- Cilantro5 g
- Peanut butter1 tbsp
- Tamari (gluten-free soy)2 tsp
- Lime juice2 tsp
- Maple syrup1 tsp
- Sriracha1 tsp
- Sunflower oil1 tsp
Method
- Slice the tofu into sticks and sear them in the oil for 6 minutes, turning, until golden.
- Cut the carrot and cucumber into matchsticks; whisk the peanut butter, tamari, lime juice, maple syrup, sriracha and 3 tbsp warm water into a dipping sauce.
- Dip each rice paper in warm water for 10 seconds, lay it flat and fill with lettuce, noodles, vegetables, herbs and tofu.
- Fold in the sides, roll up tightly and serve with the sauce.
Cook it with Bites
- Plan it for any day of your week, or let the planner suggest it at the right size
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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