Sesame Crusted Tofu & Mango Summer Rolls
Fresh and healthy summer rolls filled with sesame crusted tofu, mango, chayote, and served with a spicy dipping sauce!
Ingredients
- 1/2 medium mango
- 1 large carrot*
- 1/2 chayote or cucumber
- 1/2 red bell pepper
- 4 ounces firm tofu
- 3 tbsp cornstarch
- 3 tbsp water
- 1/3 cup sesame seeds I used a mix of black and white
- 6 rice paper wrappers
- 1/4 cup each: fresh mint, basil, and cilantro
Spicy Dipping Sauce
- 1/4 tsp sambal badjak or more to taste
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 2-3 tbsp water
Instructions
- Prepare the vegetables: slice the mango, carrot, chayote, and red bell pepper into thin strips. Set aside.
- Cut the tofu into matchsticks and set aside. In a small bowl, whisk together the cornstarch and water. In another bowl, add the sesame seeds.
- Dip each piece of tofu into the cornstarch batter and shake to remove excess. Then, dip the tofu into the sesame seeds and transfer to a plate. Repeat with the remaining tofu.
- Heat about 1/4 cup of oil in a saucepan. Once hot, fry the tofu sticks on each side until golden brown, about 5 minutes. Once the tofu has a nice golden color, remove from the oil and drain on a kitchen paper towel to remove excess oil.
- To make the summer rolls: Pour warm water into a large mixing bowl or deep plate. Dip one rice paper wrapper into the warm water for about 5 seconds. Remove it from the water and place it on a flat surface (I usually use a silpat so it doesn't stick to it).
- Place 2-3 basil leaves, some cilantro, and a few mint leaves toward the bottom edge of the wrapper. Add a few sticks of mango, carrot, chayote, and red bell pepper. Top with a stick of fried tofu.
- To wrap the roll: Bring the bottom edge of the wrapper over the filling. Then fold the sides over it and continue rolling tightly. Transfer the roll to a serving plate and repeat with the remaining wrappers and filling.
- Prepare the dipping sauce: combine all the ingredients in a small bowl and whisk until combined. Taste and adjust the spiciness and saltiness to your liking.
- Serve the rolls immediately! Summer rolls will keep covered in the refrigerator for up to 6 hours but are best served fresh.
Notes
* If you want more flavor, you can make pickled carrots. To do that, combine 3 tbsp white rice vinegar with 3 tbsp water in a small bowl. Add a teaspoon of maple syrup, 1/8 tsp salt, and 1 clove of garlic, minced. Add the carrot and let it marinade for at least 2 hours, or up to 48h in the refrigerator.
Nutrition
Serving: 1 Summer Roll | Calories: 104 kcal | Carbohydrates: 15 g | Protein: 3.7 g | Fat: 3.8 g | Fiber: 2 g | Sugar: 3.5 g