Thai Peanut Marinated Tofu Spring/Summer Rolls

By McKenna Lelah

Cook Time: 55 minutes

Serves: 4 (8 spring rolls) 

Ingredients: 

• 1 14 oz block firm tofu, drained and pressed with paper towels to dry, cut into long rectangles 

• ¼ cup Riley’s Thai Peanut (plus more for dipping) 

• 2 oz maifun rice noodles (thin rice noodles)* See Notes

• 1 tsp toasted sesame oil 

• 1 cup lettuce leaves, ribs removed 

• 1 cup cabbage, thinly sliced

• 2 medium carrots, thinly sliced (julienned) 

• 2 persian cucumbers, thinly sliced (julienned)

• ¼ cup cilantro leaves 

• ¼ cup mint leaves 

• 8 sheets rice paper (spring roll wrappers)  

Instructions: 

1. In a shallow dish, add tofu and Riley’s Thai Peanut. Set aside to marinate for at least 30 minutes or refrigerate for up to 2 days.  

2. Preheat the oven to 350 degrees. Lightly grease a foil lined baking sheet and add marinated tofu to the baking sheet in a single layer. Bake for 40-50 minutes, flipping the tofu halfway through the cooking time. Remove from oven and set aside to cool. 

3. Bring a pot of water to boil and cook the maifun noodles according to package directions. Drain, rinse them under cool water then put into a bowl with sesame oil and a pinch of kosher salt to season and set aside. 

4. Fill a shallow pan with about an inch of water. Put a large piece of wax or parchment paper on the counter to roll the spring rolls on. 

5. Make sure your noodles, tofu, lettuce, cabbage, carrots, cucumbers, scallions, and herbs are all nearby for assembly. 

6. Place one rice paper in the water and let it rest for about 20 seconds, wait until the sheet is pliable but not super floppy. Carefully lay it flat on the wax or parchment paper. 

7. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber, tofu, cilantro, and mint.

8. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.

9. Serve with Riley’s Thai Peanut for dipping sauce. 

Notes:

• I like Annie Chun’s maifun noodles (they also have noodles made with brown rice).

• I like changing up the veggie options seasonally. In the fall/winter I like using broccolini, delicata squash, radish, and turnips. 

• If you want to make this with chicken, marinate chicken breast in Riley’s Thai Peanut and sear in a pan over medium heat for 3 minutes on each side depending on the thickness of your chicken. Once cooked, let it rest and cut into long rectangular pieces. 

• You could also make this recipe with shrimp or salmon.