Crispy Tofu Roll Recipe
Make Crispy Tofu Roll Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu & Coating
Roll Filling
Wraps & Sauces
Method
Tofu & Coating
- 1
Press and slice tofu
Drain the 14 oz extra-firm tofu and press it for 20–30 minutes to remove excess water. Use a tofu press or wrap in a clean towel and place a weighted cutting board or cans on top. After pressing, slice the block into 6 long rectangular planks about 1/2 inch thick and 4–5 inches long (one per roll). Pat dry with paper towels.
- 2
Season and coat
Combine 1 cup cornstarch, 1 tsp fine sea salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder in a shallow dish. Lightly dust each tofu plank in the cornstarch mixture, pressing gently so the coating adheres on all sides. Shake off excess.
- 3
Fry tofu
Pour about 1 cup neutral oil into a large nonstick or cast-iron skillet to a depth of roughly 1/4 inch and heat over medium-high until shimmering (about 350°F if using a thermometer). Add tofu pieces without crowding (work in batches if needed). Fry 2–3 minutes per side until deep golden and very crisp. Transfer to a wire rack or paper towel-lined plate and let cool slightly.
Roll Filling
- 4
Make dressing
Whisk together 3 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp maple syrup or honey in a small bowl. Taste and adjust: more vinegar for acidity, more maple for sweetness, or more soy for saltiness.
- 5
Prepare vegetables
Thinly slice 3 green onions, shred 1 cup carrot, julienne 1/2 cup cucumber and remove seeds, and thinly slice 1 cup red cabbage. Toss the shredded carrot and cabbage briefly with 1–2 tsp of the dressing to season. Keep cucumber and cilantro separate to preserve crunch and freshness.
Wraps & Assembly
- 6
Warm wraps
If using flour tortillas: warm each tortilla in a dry skillet over medium heat for 10–15 seconds per side or microwave covered with a damp towel for 15–20 seconds to make them pliable. If using rice paper: fill a shallow pan with warm water and submerge each sheet briefly (4–8 seconds) until soft, then transfer to a damp towel or plate.
- 7
Assemble rolls
Lay a warm tortilla or softened rice paper flat. Spread about 1 tablespoon of spicy mayo down the center in a line. Place one crispy tofu plank on the mayo, then top with a small handful of dressed shredded carrot and cabbage, a few cucumber julienne, a sprinkle of sliced green onions, and a few cilantro leaves. Drizzle about 1 teaspoon of the soy-rice dressing over the filling (optional).
- 8
Roll tightly
Fold the bottom edge up over the filling, tuck in the sides, and roll tightly away from you to form a compact cylinder. If using rice paper, the paper will adhere and seal; if using tortillas, press seam-side down briefly on the skillet to set (about 10 seconds). Repeat for remaining tortillas and tofu.
- 9
Finish and serve
Slice each roll in half on the diagonal using a sharp knife (wipe the blade between cuts). Arrange on a platter, drizzle a little more spicy mayo and hoisin as desired, and sprinkle with toasted sesame seeds. Serve with lime wedges for squeezing.