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Sesame Ginger Tofu Spring Rolls With Spicy Peanut Sauce

Thanks to Nasoya for supplying the tofu for this recipe!

I’m not going to lie, it took me a long time to get the courage to try tofu. I’m primarily a meat eater and subbing out meat with tofu never seemed to interest me. My first time trying tofu however was in a spring roll, and I loved it! When prepare and seasoned right it really is a delicious meat replacement even for people who aren’t fans of doing without their meat!

Sesame Ginger Tofu Spring Rolls With Spicy Peanut Sauce

Sesame Ginger Tofu Spring Rolls With Spicy Peanut Sauce

Spring rolls can be EXTREMELY intimidating to make at home, but honestly, if you can wrap a burrito, you can wrap a spring roll. To alleviate some of the stress of doing this I thought I’d work with a pre-cooked protein rather than having you prep and cook tofu.

Nasoya was gracious enough to send me some of their products to try out and I was very impressed with their TofuBaked product. Already cooked and seasoned for you, all you need to do is reheat, or serve cold, which is how I’m using it in these spring rolls.  Normally you need to press your tofu like in my Tofu Stir-fry recipe, so this cuts 30 minutes easily out of prep and cook times!

Sesame Ginger Tofu Spring Rolls With Sriracha Peanut Sauce


I used the Sesame Ginger marinated tofu, and it really came through in the flavor profile of these spring rolls. They’re firm enough so that the bite in my mind was the same as if I had some precooked shrimp in the roll, so I was all for it.

Sesame Ginger Tofu Spring Rolls With Sriracha Peanut Sauce

And what about the peanut sauce?! I think by now you can tell we love spicy food in our house, and I couldn’t resist adding some Sriracha to my peanut sauce! Takes 5 minutes to put together, and you really can’t have a spring roll without a good peanut sauce. Especially with some spiciness to it!

Sesame Ginger Tofu Spring Rolls With Sriracha Peanut Sauce


Keep your cool

If this is your first time putting together spring rolls I’m going to be honest, you might lose a couple in the process. I make spring rolls at home maybe 2-3 times a year so I’m not the seasoned professional myself, so my advice is don’t get frustrated. If it happens, just set that busted up one aside for yourself, and try again!

This may also be a good “family style” meal and get everyone involved in making their own rolls!

Sesame Ginger Tofu Spring Rolls With Sriracha Peanut Sauce

Make ahead

The rice stick noodles don’t need to be made the day of, and especially since this is a cool dish you don’t want hot noddles inside the roll. If you have time to cool the day before and store in the fridge, do it! If not, you’ll want to do as I did in this recipe and place the noodles immediately in the freezer to cool them down while you chop veggies and the tofu!

Sesame Ginger Tofu Spring Rolls With Sriracha Peanut Sauce

Enough Talk More Rock

On To The Recipe

Sesame Ginger Tofu Spring Rolls With Spicy Peanut Sauce

Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 People
Spring Rolls with Nasoya TofuBaked Sesame Ginger Tofu served with a spicy Sriracha peanut sauce. Done in less than 30 minutes for a family of 4!
Print Recipe


Sriracha Peanut Sauce

  • 1 clove garlic
  • 1/3 cup peanut butter
  • 1 tbsp sesame oil
  • 2 tbsp hoison sauce
  • 2 tbsp soy sauce
  • 1 tbsp sriracha add more if you want more heat
  • 1/2 whole lime
  • 1/3 cup water
  • 1/4 cup chopped peanuts optional

Spring Rolls

  • 1 pack Nasoya TofuBaked Sesame Ginger Tofu
  • 8 sheets spring roll paper
  • 2 whole carrots
  • 1 cup fresh mint
  • 1/2 cup green onion
  • 3 oz rice stick noodles about half of the bag.
  • 1 bunch thai basil optional


  • Begin cooking your rice stick noodles per the package instructions. While that is going, mince your garlic, and it in a bowl with peanut butter, sesame oil, hoison sauce, soy sauce, Sriracha and lime juice.
  • Begin stirring together, and add water through the process until you get the consistency you like as well as more soy sauce and sriracha to taste.
  • You should have a creamy consistency and not too watered down, about 1/3 cup of water. Place in the fridge until ready to serve
  • Your noodles should be ready by now. Throw them in the freezer to cool them down.
  • Cut your carrots into small strips, I supposed you could say julienne. But I'm not a rocket scientist..
  • Take your Nasoya TofuBaked ginger tofu out of the package and cut into thin strips. How easy was that?!
  • Check your rice noodles, when they're cool to the touch it's time to rock! Add some water in a pan or a plate. Anything round and bigger than the sheet of spring roll paper.
  • Submerse in the water for about 5 seconds, and place on a wet surface. I used my cutting board.
  • Place about a handful of rice noodles in the center of the spring paper, then the tofu and carrots up top, and some mint, basil (if you're using it) and green onion on the bottom. Feel free to add any other veggies as well!
  • Fold in the sides of the spring roll paper.
  • Then starting from the bottom, roll up as if you're rolling a burrito.
  • Simple as that! Don't worry if it looks messy, as long as the end are closed in, it will be just fine!
  • Take that peanut sauce out of the fridge and top with some chopped peanuts, and serve! I also like to eat my spring rolls with a little hoison sauce and chili sauce as well! Enjoy!
Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!