Sticky Tofu Summer Rolls, Coconut Curry Peanut Dipping Sauce

I probably feel this way because it’s in the name, but I have always thought summer rolls to be the perfect summer lunch/snack. My appetite decreases as soon as the heat comes out to play, and it’s one of the only meals that consistently sounds both edible and delicious.

I recently had a friend ask me to make a recipe with tofu that actually tastes good. I’ve cooked a lot of tofu in my day, and this recipe is the best way I’ve ever tried, hands down. I have yet to find another recipe that results in as flavorful or as good of a texture as this one (besides fried tofu). For a baked tofu, though, this one is something special. The trick is to press as much moisture out of the tofu as possible. Then, marinate it in a lot of marinade, slow cook it in the marinade on a lower heat, and then crank up the heat towards the end once the marinade has thickend and absorbed, allowing it to get ultra sticky and crispy on the outside while still being custardy and soft on the inside. It’s not crispy in a crunchy way, but in a sticky-chewy almost caramel-like way. The marinade is so simple, 3:2 ratio soy sauce to maple syrup (the real stuff!) with a little bit of sesame oil to help with roasting and add flavor.

There are two things that make a summer roll truly good: lots of herbs wrapped in it—like more than you think you should add—and a really good dipping sauce. Most of the flavor comes from the sauce anyway, so it needs to be a tasty one. Thai coconut curries are one of my top takeout food orders. I could eat curry sauce like a soup, and this dipping sauce is essentially a super concentrated coconut curry in a thick, creamy sauce form. It’s so easy to make, too. Just add everything to a blender and refrigerate to get it nice and thick before serving.

Sticky Tofu Summer Rolls + Coconut Curry Peanut Dipping Sauce

Sticky Soy-Maple Tofu

• 1 package firm or extra-firm tofu

• 2/3 cup soy sauce (can sub with tamari)

• 1/3 cup maple syrup

• 1 tbs. sesame oil

• Rice paper summer wraps

• Vegetables of choice, cut into thin strips: I used bell pepper, cucumber, jalapeno, and green onion

• Fresh cilantro and mint, picked

• Vermicelli rice noodles

Coconut Curry Peanut Dipping Sauce

• 1 13.5 oz. can coconut cream (if you can’t find, full fat coconut milk will work)

• 2 flat tbs. peanut butter

• 2 tbs. red curry paste - can either buy storebought or use my homemade recipe here!

• 2 tsp. soy sauce

• 1.5 inch. knob ginger, peeled

• 5 dashes fish sauce

• 1 tsp. sesame oil

• 1/2 tbs. agave syrup or 1 tbs. brown sugar

• 1 lime, juiced

• 1 tbs. rice wine vinegar

Drain the tofu and pat it dry. Slice the tofu into 3 pieces horizontally to create 3 thinner squares. Slice the squares into 2x2 inch squares. Line up in between 2 tea towels on a sheet tray. Lay another sheet tray on top of them along with heavy objects on top of the 2nd sheet tray, like a cast iron skillet, cans, etc. to press down the tofu and absorb excess water. Let this sit for 30 minutes to 1 hour.

Preheat oven to 350ºF.

Place the tofu on a small sheet tray lined with parchment paper. Pour the marinade over the tofu and allow it to sit for 20 minutes. Flip it over and let it sit for another 20 minutes. *Note: the marinade should be coating the sheet tray so that all of the tofus pieces’ bottom sides are fully submerged in marinade. If not, make more marinade to pour just enough to create a thin even layer. Place in the oven, still in the marinade after the other side has soaked for 20 minutes. Bake at 350ºF for 25 minutes.

Turn oven to 425ºF for 10-15 extra minutes to get it extra sticky and crispy. At this point, most of the marinade should either be asborbed or thickened into a very sticky sauce surrounding the tofu. Some of the sauce might burn, but as long as the tofu doesn’t it’s okay.

In the meantime: Cut all vegetables into thin strips and set aside.

Boil water. Pour over 1 package of vermicelli rice noodles in a separate bowl. Allow to sit for around 5 minutes, or until the noodles are softened. Strain and set aside until ready to make wraps.

Scrape just the solidified coconut cream, avoiding the water in the bottom of the can, off of the canned coconut and place into a blender. Save the coconut water for another use. Blend the cream with all of the curry dipping sauce ingredients together and refrigerate until ready to serve. Refrigeration will also help thicken it, so don’t worry if it’s a little bit runny after blending.

Once the tofu is finished cooking (it should be sticky/slightly crispy on the outside and still soft/custardy on the inside), remove from oven and allow it to cool on the sheet tray. Slice the tofu into halves or thirds to create longer strips that are easier to layer with the vegetables.

To assemble, dip the rice paper in water to completely coat it and immediately take it out. It will seem stiff still but eventually loosen up by the time you need to roll it. If it is still too stif to roll, try the next one just a few seconds longer. I like to work on a lightly oiled surface to prevent it sticking. Place the herbs (I like to go a little herb heavy for more flavor) and vegetables down first, along with the tofu, lining it up side by side and keeping it all centered and tight together. Then lay a small handful of the rice noodles down on top of everything. Roll the bottom side closest to you in tightly and then the top side. Then roll the left side over everything, tucking all of the veggies/tofu/noodles in tightly while making sure the top and bottom are tucked in. Finish rolling over like a burrito. Make as many as you desire. Serve with the dipping sauce.

If you have leftover noodles/veg/tofu/sauce and you don’t want to make any more summer rolls, toss everything together to make a cold noodle salad!