Tofu & Mushroom Summer Rolls Recipe

Press and slice tofu

Wrap the 14 oz block of firm tofu in paper towels or a clean kitchen towel and place a weighted cutting board or pan on top for 10–15 minutes to press out excess water. After pressing, slice the tofu into 12 thin rectangles (about 1/4-inch thick) to fit the rice paper rolls.

Cook tofu and mushrooms

Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add sliced mushrooms (8 oz) and sauté 3–4 minutes until they begin to brown. Push mushrooms to the side, add the tofu slices and cook 2–3 minutes per side until golden. Drizzle 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper over tofu and mushrooms, toss gently to coat. Cook 1 additional minute for flavors to set, then remove from heat and let cool to room temperature. Slice tofu into 1/4-inch strips if desired for easier rolling.

Prep noodles and vegetables

Bring a medium pot of water to a boil. Remove from heat, add 4 oz vermicelli rice noodles, and let soak 3–4 minutes until tender but still slightly firm. Drain and rinse under cold water until cool; drain well and toss lightly with a drizzle (about 1 tsp) of sesame oil to prevent sticking. Julienne 1 cup carrot, 1 cup cucumber, and 1 cup red bell pepper. Trim 6 lettuce leaves and slice 4 green onions lengthwise into thin strips. Separate and wash mint, cilantro, and Thai basil leaves; pat dry.

In a bowl, whisk together 1/2 cup creamy peanut butter, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon lime juice, 1 tablespoon honey or maple syrup, 1 minced garlic clove, 1 teaspoon grated ginger and 1 teaspoon sriracha. Add 4 tablespoons warm water gradually while whisking until you reach a smooth, dippable consistency (add a little more water if necessary). Taste and adjust seasoning — more lime for brightness, more soy for saltiness, or more sriracha for heat. Sprinkle 1 teaspoon toasted sesame seeds and 2 tablespoons crushed peanuts into the sauce or reserve for garnish.

Fill a large shallow dish or pie plate with warm water. Submerge one rice paper wrapper for 8–12 seconds until it becomes pliable but not overly soft (it will continue to soften while you assemble). Lay the softened wrapper flat on a clean damp tea towel or cutting board.

Arrange components on the lower third of the wrapper: one lettuce leaf (halve if too large), a small pinch of noodles (about 1/3 cup loosely), 2–3 strips of cooked tofu, 2–3 tablespoons cooked mushrooms, a few carrot, cucumber and bell pepper julienne strips, 2–3 leaves each of mint and cilantro and 2–3 green onion strips. Leave at least 1/2 inch clear on each side to make folding easier.

Fold the bottom edge of the wrapper up over the filling, tuck in the sides snugly, then continue rolling away from you to form a tight cylinder. Place finished roll seam side down on a serving plate covered with a slightly damp towel. Repeat with remaining wrappers and filling. You should get about 12 rolls.

Cover assembled rolls lightly with plastic wrap or a damp towel and refrigerate up to 2 hours before serving. For best texture, serve within 1 hour.

Transfer peanut sauce to a shallow bowl and sprinkle with remaining crushed peanuts and a pinch of toasted sesame seeds. Arrange rolls on a platter with lime wedges. Serve chilled rolls with peanut dipping sauce on the side.