Spicy Seaweed Tofu Rolls

Am I the only one who faces skepticism when discussing tofu dishes? I’ll admit it: I also used to believe tofu was just bland and unappealing, but as I started to experiment with it, I quickly realized that it’s one of the best vehicles for flavor.

This recipe is the perfect example of that. I got the inspiration for this dish while I was in Vietnam. I ordered a similar dish and got instantly hooked. Imagine JUICY pieces of tofu wrapped in a thin ribbon of nori and coated with an umami-packed sauce. The sweet and sticky sauce packs BOLD flavors coming from a combination of aromatics such as fresh lemongrass, garlic, and chili!

Whether you are a tofu beginner or have already mastered the art of cooking it, I have no doubt you will love this dish. I can assure you that it’s the kind of dish that will win over the tofu skeptics!

⭐️ Why You Should Try It

Tofu that ACTUALLY tastes good.

Forget about your bland white loaf of tofu – this seaweed tofu is BIG on flavor, and I’m not exaggerating. Although it relies on just a few simple ingredients, it packs fresh and citrusy notes thanks to the lemongrass, a hint of spiciness, and plenty of savoriness!

I thoroughly tested and adjusted this recipe to ensure my version tastes as good as the restaurant one. Each piece of tofu is chewy (almost pillowy!) and absorbs the sauce incredibly well, resulting in an extra juicy texture. It’s savory, a bit sweet, mildly spicy, and lemony.

During the colder days, I make this tofu 2-3 times a month and serve it with steaming white rice. It’s a dish that is both comforting and satisfying. Actually, I put this one on my mood booster dishes list as there is something about it that makes me feel good from the inside every time I have it.

Simple and fun to make!

Tasty tofu doesn’t have to be complicated! This recipe is great for beginners as it’s simple to whip up and takes just under one hour. Plus, you can even get help from your kids to wrap each piece of tofu. It’s fun and a lot easier than making maki!

🌶 Ingredient Notes

Tofu

With so many types of tofu available, ranging from silken to extra firm, it can be overwhelming for beginners to choose the right one. For this recipe, you want to use firm tofu. It’s firm enough to be sliced and remains tender and chewy after cooking.

There is no need to press the tofu for this recipe. Simply rinse it under water and pat it dry using kitchen paper towels.

Where to buy: You can get firm tofu in most Asian supermarkets and well-stocked supermarkets such as Whole Foods or Trader Joe’s.

Note: This recipe works with extra-firm tofu as well, but it will yield a slightly dryer texture (not my favorite).

Seaweed

To wrap the pieces of tofu, you will need a couple of sheets of nori. Yes, it’s the same type of seaweed that is used to make Futomaki! Wrapping the tofu with a ribbon on nori not only gives it a cooler look but also adds a sea-like flavor.

Cornstarch

I use cornstarch to make a slurry. The slurry is used to seal the seaweed ribbon and prevent it from unrolling.

Substitute: To make this recipe corn-free, feel free to use arrowroot or tapioca starch.

Lemongrass

Ah, lemongrass…definitely one of my favorite aromatics! As you may know, Vietnamese cooking uses a lot of lemongrass to add a fresh and citrusy aroma to sauces and meats. I have used lemongrass in the past to make Vietnamese curry or lemongrass tofu.

Note: To save time, I suggest using frozen minced lemongrass. Otherwise, use the green part of a fresh lemongrass stalk and minced it as thinly as possible.

Soy sauce

I rely on soy sauce to add saltiness and umami to the sauce. I suggest using regular Japanese soy sauce (Kikkoman is one of my fav) for this recipe. Light-soy sauce will work, but you will have to adjust the saltiness.

Sweet chili sauce

Since this recipe is supposed to be mildly spicy, I use sweet chili sauce.

Recommendation: Most sweet chili sauces will work here, but you have to be aware that not all brands are equal when it comes to spiciness. I like to use sweet chili sauce from the brands Cholimex or Chin-Su (the latter is a bit spicier). If you have extra time on your hands, you can also check out my recipe for homemade sweet chili sauce.

Sugar

Finally, a tablespoon of sugar balances the saltiness and spiciness of the sauce. If you don’t like sweet and salty dishes, feel free to omit the sugar.

🥣 How to Make It

1. Prepare the tofu

1. Slice the tofu. Start by slicing your tofu into 12 bite-size rectangles of about 1.8×1.2-inch (4.5x3cm) with a thickness of about 0.6-inch (1.5cm). Note: The size doesn’t have to be exactly that (just cut your tofu into bite-size pieces).
2. Coat it with cornstarch. Next, add the cornstarch to a small bowl. Working with one piece at a time, toss the tofu with the cornstarch until it is evenly coated. Shake it slightly to remove the excess cornstarch and transfer it to a baking sheet lined with parchment paper. Repeat with the remaining tofu.

3. Bake until golden brown. Bake the tofu for about 25 minutes, flipping it once halfway through baking, until golden brown. After baking, you may see some areas with cornstarch remaining – don’t stress it! It will dissolve in the sauce and will help it thicken.
4. Let it cool. Allow the tofu to cool for at least 15 minutes or until it is no longer hot to the touch.

2. Wrap it

1. Cut the nori sheets. Using a pair of scissors, cut the nori sheets into 3.5×3/4-inch (9x2cm) strips. The strips should be long enough to wrap each piece of tofu.
2. Make a slurry. In a small bowl, dilute the cornstarch with 2 teaspoons of water. Set aside.
3. Wrap the tofu. Take a piece of tofu and tightly wrap it with a strip of nori. Slightly damp the end of the nori sheet with the cornstarch slurry and finish wrapping. The cornstarch slurry will help seal the rolls. Repeat with the remaining tofu.

Note: I generally wrap the tofu with only one layer of nori, but feel free to double-wrap them if you want extra sea-like flavor!

3. Cook in the sauce

Once your tofu is wrapped with the seaweed, it’s time to make the sauce!

1. Sauté the aromatics. Heat the oil in a large skillet over medium heat. Once hot, add the minced garlic and lemongrass and sauté for 2-3 minutes or until fragrant.

2. Pour in the liquid ingredients. Next, add the soy sauce, sweet chili sauce, sugar, and water.
3. Add the tofu. Add the wrapped tofu to the sauce and let them simmer for 2-3 minutes or until the sauce has thickened.
4. Garnish. Remove from the heat and top with chopped green onions and/or toasted sesame seeds!

🍚 How to Serve Them

For a complete meal, serve these tofu rolls on top of white rice with your favorite greens (either steamed or sautéed). They also make a great addition to noodle stir-fries or sandwiches!

🔥 Variations

Although this recipe tastes amazing as is, you can easily customize it to your liking by playing with the aromatics. For example, try adding minced shallots or onion, chopped Bird’s eye chili, or five-spice powder for a different aroma. Additionally, you can incorporate a drizzle of toasted sesame oil for a delicate nuttiness!

Not into tofu? I think this recipe would also probably work well with tempeh instead of tofu if you want a different texture. Let me know if you try it!

💬 FAQ

These seaweed tofu rolls are simple yet full of umami goodness. They are high in protein and absolutely delicious! I’m confident you will want to add them to your weekly meal plan!

🥟 More Asian Recipes

General Tso’s Tofu

Bean Curd Knots in Spicy Chili Oil

Easy Vegan Tteokbokki (Spicy Korean Rice Cakes)

Eggplant Stew

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in August 2019 and updated with new process shots and detailed instructions in September 2024.