Toffu Roll Recipe

Time1h

Serves4

Tofu, vermicelli noodles, carrots, lettuce, cucumbers, fresh herbs, wrapped in rice paper, served cold, with pickled veggies & hoisin sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Pickled Veggies
In a bowl, combine sliced carrots and radishes. In a separate bowl, mix vinegar, sugar, and salt until dissolved. Pour over the veggies and let sit for at least 30 minutes.
2
Cook the Vermicelli Noodles
Bring a pot of water to boil. Add vermicelli noodles and cook according to package instructions. Drain and rinse under cold water. Set aside.
3
Prepare the Tofu
Press the tofu to remove excess water. Cut into thin strips and pan-fry in a non-stick skillet until golden brown on all sides. Let cool.
4
Prepare the Vegetables
Julienne the carrot and cucumber. Set aside.
5
Assemble the Rolls
Fill a shallow dish with warm water. Dip one rice paper sheet in the water for a few seconds until pliable. Lay it flat on a clean surface. Place a lettuce leaf, a small amount of noodles, tofu, julienned carrots, cucumbers, and fresh herbs on the bottom third of the rice paper. Roll tightly, tucking in the sides as you go. Repeat with remaining ingredients.
6
Serve
Serve the tofu rolls chilled with pickled veggies and hoisin sauce on the side.