Spicy Seaweed Tofu Rolls
These seaweed tofu rolls are super chewy and juicy! Cooked in an aromatic Vietnamese-inspired sauce infused with lemongrass, garlic, and chili, this dish is simply irresistible! Serve it over white rice and your favorite greens for a savory and nutritious meal!
Ingredients
Tofu
- 9 ounces firm tofu
- 1/4 cup cornstarch
- 2 sheets of nori seaweed
Slurry
- 2 tsp cornstarch
- 2 tsp water
Sauce
- 1 tbsp oil
- 1 tbsp finely minced lemongrass fresh or frozen
- 1 clove of garlic minced
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
- 2 tbsp sugar
- 1/2 cup water
- for serving: chopped green onions, toasted sesame seeds
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 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).
- Coat it with cornstarch. Next, add the 1/4 cup of 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 the prepared baking sheet. Repeat with the remaining tofu.
- 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.
- Let it cool. Allow the tofu to cool for at least 15 minutes or until it is no longer hot to the touch.
- 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.
- Make a slurry. In a small bowl, dilute the 2 teaspoons of cornstarch with 2 teaspoons of water. Set aside.
- 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.
- 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.
- Pour in the liquid ingredients. Next, add the soy sauce, sweet chili sauce, sugar, and water.
- Add the tofu. Add the wrapped tofu to the sauce and let them simmer for 2-3 minutes or until the sauce has thickened.
- Garnish. Remove from the heat and top with chopped green onions and/or toasted sesame seeds. Serve with white rice!
- Since these tofu rolls are coated with cornstarch, they are best enjoyed immediately. You can keep leftovers for up to 2 days in the refrigerator, but be aware that after a day, the cornstarch coating tends to separate a bit from the tofu.
Notes
Air-fry the tofu.
Instead of turning on the oven, you can air-fry the tofu! After coating it with cornstarch, air-fry it in a 350°F (175°C) preheated air fryer for about 20 minutes, flipping it once through air frying.Do not omit the slurry!
You must absolutely seal the seaweed strips with the cornstarch slurry to prevent them from unrolling in the sauce. This step is not optional.Nutrition
Serving: 6 rolls | Calories: 201 kcal | Carbohydrates: 12.5 g | Protein: 12.1 g | Fat: 12.1 g | Fiber: 2.3 g | Sugar: 6.9 g