These Vietnamese spring rolls with ginger-peanut sauce makes for a light and delicious springtime meal.

Spring rolls can go both ways on the health spectrum. Most spring rolls you find on restaurant menus are filled with chicken or meat and held together by a white flour-based dough that is then fried to a not-so-body-friendly, albeit delicious, perfection. However, you can enjoy the spring roll experience without the excess calories.

The following recipe for vegan Vietnamese spring rolls glorifies warm weather flavors without all the guilt. Rice paper wraps around lightly fried tofu, delicately sweet nectarines, fragrant mint and cilantro. Better yet, each bite is augmented with a zesty peanut sauce dip, making for the ultimate pairing. Enjoy!

Vegan Vietnamese Spring Rolls Recipe

Makes 10

Ingredients

For the tofu

• 1 tablespoon olive oil
• 16 ounces super firm tofu, sliced into steak-fries
• 1 clove garlic, minced
• 1 teaspoon black pepper
• 1 teaspoon salt

For the peanut sauce

• ¼ cup peanuts
• 2 tablespoons tamarind paste
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1-inch nob fresh ginger

For the spring rolls

• 10 rice papers
• Handful of baby spinach
• 1 avocado, sliced
• 4 medium nectarines, sliced
• 10 sprigs of mint
• 10 sprigs of cilantro
• Juice of 1 lime

Directions

For the tofu, heat the olive oil in a skillet over medium-high heat. Add the garlic and cook and stir for one minute. Add the tofu and fry for 1-2 minutes on both sides. Add the salt and pepper and combine well. Reduce the heat to medium-low and let cook for another 2-3 minutes. Set aside.

For the peanut sauce, add all of the ingredients into a food processor and blend until smooth. Store in the refrigerator while assembling the rolls.

Fill a large flat dish with warm salty water. One at a time, soak each rice paper in the water until soft. Carefully remove and set on a plate. Immediately fill the center with 2-3 leaves of baby spinach, an avocado slice, 2-3 nectarine slices, 1 slice of tofu, 1 sprig of mint, 1 sprig of cilantro, and a squeeze of lime juice. Fold the bottom and top of the paper over the filling and then fold in the sides. Repeat with the remaining rice papers.

Once finished, serve the spring rolls aside the peanut sauce and dip before you bite!

Related on EcoSalon
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Spring Rolls Image from Shutterstock

The post Vegan Vietnamese Spring Rolls Recipe with Ginger-Peanut Sauce appeared first on EcoSalon.

Tofu is fuss-free and makes it easy for you to get in a vegan meat alternative for protein this summer. But not sure how to barbecue tofu? All you need are these 7 tips and you are minutes away from a juicy tofu “steak” with that yummy grill taste. 

Whether you’ve tried to grill tofu before or not, it’s worth brushing up on some essential skills of the plant-based diet. Tofu’s versatility, nutritional profile and ability to absorb just about any kind of flavor make it convenient and delicious. However, you can’t treat tofu like an actual piece of meat, which is how many people go about grilling it. Tofu can go from having so much potential to turning out soggy, mushy, bland or burnt. Here is what you need to know about grilling tofu and a basic marinade recipe to inspire your next barbecue cookout. Trust me, the resulting crisp-on-the-outside-tender-on-the-inside result is worth the read!

How to Barbecue Tofu

1. Use Firm, Non-Silken Tofu

Tofu comes in many forms, which is why it is so easy to incorporate in the diet. But, you don’t want to buy the wrong kind of tofu for the wrong purpose. Opt for the heartier texture or a firm, non-silken tofu.

2. Cut Tofu Wide

To avoid tofu breaking apart on the grill or becoming dry too fast, cut slabs thick and large. Tofu cut in chunks and put onto skewers often end up too dry overcooked. Thin slices of tofu lose their moisture fast and also become dry and hardened when grilled. The key is to cut tofu about 1/3-inch thick, so when it grills, the center cooks more slowly and the barbecue tofu ends up being cooked to tender perfection.

3. Dry Tofu Well

Remove excess moisture from tofu prior to grilling. After slicing the tofu, lay the slices out on paper towels and then cover with another sheet of paper towels and lightly press atop them. The paper towels will absorb liquid from the tofu so that it can cook more efficiently.

4. Marinade Tofu

Tofu is only as good as what you season it with. This recipe for barbecue tofu marinade is simple but delicious.

BarbecueTofu Recipe with Hoisin Marinade

Good for 1 block of firm, non-silken tofu

Ingredients:

• ½ cup hoisin sauce
• 1 tablespoon soy sauce
• 3 tablespoons rice wine vinegar
• 1 tablespoon lime juice
• ½ teaspoon garlic powder
• Salt and pepper to taste

Directions: Whisk all the ingredients together in a bowl. Use the sauce to coat tofu slices and let sit for a few hours before grilling.

5. Clean and Oil Grill

Because tofu is low in fat, it sticks to grills when being cooked. Prior to putting tofu on the grill, clean the grill meticulously and then coat with non-stick cooking spray or rub the grates with oil.

6. Cook with Low, Indirect Heat

Place tofu on the cooler side of the grill and cover it. This will dry the exterior other slices and make it much easier for them to brown to a crisp while keeping the center tender.

7. Re-Use Marinade

After cooking, use extra marinade to coat the slices! Why waste it?

Related on EcoSalon

A Sunday Recipe for Tofu Scramble

Southeast Asian Tofu Lettuce Wraps

Korean-Inspired Soft Tofu Soup with Kimchi

Grilled Tofu image via Shutterstock

The post How to Barbecue Tofu (Plus a Delicious Tofu Marinade Recipe!) appeared first on EcoSalon.