Crispy Tofu-Stuffed Apple Spring Rolls, a Vegan Delight
Here's a fresh take on a tasty vegan recipe! This Orange-Ginger Tofu wrapped in rice paper is a flavor-packed delight that's perfect for the whole family - even the little ones!
The versatile rice paper wrappers act as an excellent gluten-free alternative to bread and can be found in Asian markets. Once dry and hard, simply soak them in warm water for a few seconds and they turn soft and pliable, ready for wrapping! Despite the exotic name, they're an awesome vessel for any favorite salad or baked tofu, making them the perfect portable lunch.
Makes 9 rolls
Ingredients (14)
- 1 pound firm tofu
- 4 tablespoons freshly squeezed orange juice
- 1 tablespoon mirin (sweet Japanese cooking wine)
- 1 tablespoon soy sauce (or coconut aminos for a soy-free version)
- 1 tablespoon canola oil (you can sub avocado oil for oil sensitivity)
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger (for sensitive tummies, reduce or omit ginger)
- A pinch of cayenne
- 1 Granny Smith apple, peeled, cored, and thinly sliced
- 9 (8-inch diameter) dried rice paper wrappers
- 18 fresh cilantro stems
- 1 cup finely shredded Napa cabbage (optional for younger kids)
- 1 bunch scallions, sliced
- 9 large leaf or butterhead lettuce leaves, washed and patted dry
Instructions
- Wrap the tofu in a kitchen towel and set it on a plate. Top with another plate and something heavy to press for 30 minutes.
- Prepare the marinade by whisking together 3 tablespoons orange juice, the mirin, soy sauce (or coconut aminos), canola oil (or avocado oil), minced garlic, ginger, and cayenne.
- Cut the tofu into nine equal slices, then marinate the slices in the mixture for 60 minutes, turning halfway through.
- Preheat the oven to 375°F. Bake the tofu and marinade for 40 minutes, until golden brown and the marinade is absorbed. Set aside to cool.
- Toss the apple slices with the remaining orange juice to keep them from browning.
- Dip one rice paper wrapper in warm water for 15 seconds, then transfer to a dry work surface and pat dry. Arrange a slice of tofu, some apple slices, a few cilantro sprigs, some Napa cabbage (if using), and scallions in a mound just below the center of the wrapper. Roll up the rice paper to form a tight bundle, folding in the sides along the way.
- Serve or wrap each roll in a lettuce leaf to prevent sticking to the plate. Cover any leftover rolls with a damp paper towel and plastic wrap to keep them from drying out.
For more vegan lunch ideas, check out "Vegan Lunch Box" by Jennifer McCann, reprinted by arrangement with Da Capo Press[1].
Looking for other tasty alternatives? Experiment with lemony garlic tofu or flavorful maple-ginger tofu using coconut aminos - both adaptable for dietary preferences. For sensitivity considerations and additional resources, head over to Forks Over Knives for creative vegan recipes or Yummy Tummy Aarthi for various vegetarian options[2][3][4]. Enjoy your delicious and healthy meal!
[1] McCann, J. (2008). Vegan Lunch Box. Da Capo Press.[2] Forks Over Knives. (n.d.). Retrieved from https://www.forksoverknives.com/recipes/[3] Yummy Tummy Aarthi. (n.d.). Retrieved from https://yummytummyaarthi.com/
- This Orange-Ginger Tofu recipe, wrapped in rice paper, is not only vegan but also a great source of nutrition, especially for those following a gluten-free diet.
- The baking instructions for the tofu in this recipe involve a marinade that includes ginger, a common spice, which can be reduced or omitted for sensitive tummies.
- The rice paper wrappers, when soaked, make an excellent vessel not only for the Orange-Ginger Tofu but also for a variety of other fillings like salads or baked tofu, making them versatilefor different meals, including lunches.
