Tofu Spring Rolls with Nusia Sweet Chili Garlic Sauce

Tofu Spring Rolls with Nusia Sweet Chili Garlic Sauce

Rothana Seng

Ingredients:

  • For the Tofu

  • 1.25 lb firm tofu, sliced
  • 2 Tbsp Nusia Sweet Chili Garlic Sauce
  • 2 Tbsp Ken’s Steak House Balsamic Vinaigrette Dressing

  • For the Vegetables

  • 1 cup green cabbage, shredded
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 1 medium white onion, sliced
  • 1/2 cup carrots, julienned
  • 2–3 lettuce leaves, chopped
  • For the Spring Rolls

  • Rice paper wrappers
  • For the Cooking

  • 2 Tbsp olive oil
  • 1 Tbsp butter

Instructions:

  1. In a bowl, marinate the tofu with Nusia Sweet Chili Garlic Sauce and Ken’s Steak House Balsamic Vinaigrette Dressing. Let sit for 5–10 minutes.
  2. Bring a pot of water to a boil. Blanch the cabbage, bell peppers, onion, and carrots for 1–2 minutes. Drain well and set aside.
  3. Heat the butter and olive oil in a skillet over medium heat.
    Cook the tofu for 4–5 minutes per side, or until lightly browned and heated through. Set aside
  4. Add the blanched vegetables to the same skillet and toss gently in the remaining sauce and juices from the tofu for 1–2 minutes.
  5. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until softened.
  6. Place lettuce, vegetables, and tofu in the center of the wrapper.
    Fold in the sides and roll tightly.
  7. Serve immediately with Nusia Sweet Chili Garlic Sauce for dipping.

Serving suggestion:

Fresh, colorful, and packed with flavor, these tofu spring rolls are perfect as an appetizer, light lunch, or healthy snack. Pair them with Nusia Sweet Chili Garlic Sauce for the perfect sweet and tangy finish.

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