Fresh Cold Vegan Sushi Rolls with Crispy Tofu, Kelp Noodles & Spicy Peanut Sauce

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I’ve been really craving Toronto sushi takeout lately and wanted to make a more traditional roll, but we didn’t have any sticky rice in the house and I had some kelp noodles that needed to be used so I thought I’d switch things up a bit and use rice paper instead of nori. These were delicious, but didn’t exactly solve my sushi craving, so I must try again soon! I missed having the seaweed and wasabi-spicy-goodness 😉 These are lovely and light though, so they are definitely not a let down and they are easier to roll than nori, in my experience.

Ingredients

  • kelp noodles, rinsed and cut into smaller pieces (you can use vermicelli noodles if you don’t have kelp noodles)
  • 1/2 block firm tofu, drained and cut into thick strips
  • 2 tbs fresh cilantro, minced
  • 1 inch piece ginger, minced
  • 1-2 garlic cloves, minced
  • 1 green onion, sliced (both white and green parts)
  • handful of baby spinach, chopped
  • 1 carrot, peeled and julienned / cut into thin strips
  • ¾ cup cabbage, cut into thin strips
  • 1 avocado, sliced
  • fresh sprouts (I used alfalfa and canola sprouts)
  • romaine lettuce leaves, thick end of stem removed
  • rice paper

For Wok/Skillet

Directions

  1. Once you’ve prepared all of the vegetables and kelp noodles, heat a small amount of sesame oil in a wok or non-stick skillet on medium-low. Add in the ginger, garlic and green onion and sauté for about 30 seconds. Add in the carrot, cabbage, cilantro, baby spinach and the soy sauce, rice vinegar, coconut palm sugar, sesame seeds, almond slices and lime juice. Saute for about 5-6 minutes, or until everything starts to get soft (Not too soft though – you still want the cabbage and carrot to be sturdy). Remove mixture from wok and place to the side while you prepare the tofu.
  2. Look below for tofu instructions.

Tofu Coating

After you’ve squeezed out the excess moisture of the tofu and cut it into thick strips, coat all sides of the tofu in the Tofu Coating mixture.

Directions for Tofu & Kelp Noodles

  1. Heat a bit more sesame oil (1-2 tbs) in the wok to medium-low heat and add in the coated tofu on a single layer. You may have to cook in batches. Rotate the tofu after ever 45 seconds to 1 minute until all the sides are crispy. Remove from heat and place on a paper towel to remove excess oil.
  2. Add in the kelp noodles into the wok and saute for about 5-10 minutes. (You can choose to not saute them at all – They are fine if you just rinse them and cut them and add them into your rolls. I just did this to make they a bit crispier)

Spicy Peanut Dipping Sauce

  • 1 tablespoons natural peanut butter
  • 1 tablespoon rice vinegar
  • 1 teaspoons soy sauce / coconut aminos / nama shoyu
  • 1 teaspoon coconut palm sugardate sugar / other natural sugar
  • 1/4 teaspoon red pepper flakes
  • 2-3 tbs water, for thinning out the sauce (optional)

Blend all the ingredients until smooth.

Final Directions: Assembling your Sushi rolls

  1. Soak a piece of rice paper in hot water (not hot enough that you’ll burn yourself) for a few seconds and place on a smooth surface. Lay a piece of romaine lettuce down near the bottom of the rice paper, then add a slice of avocado, a piece of tofu, some of the carrot-cabbage mixture, some fresh sprouts and finally some of the kelp noodles. Fold one side of the rice paper over, and then the other. They start rolling from the bottom to the tight, making it as tight as you can without tearing the rice paper. Set to the side and repeat the process with as many as you’d like, or until you have used up all your ingredients.(How to wrap rice paper) Note: I don’t suggest making so much that it’ll take more than a day to consume. Rice paper rolls, as well as regular sushi, don’t last very long so it’s better to only make enough that’ll last about a day. 🙂 The filling, on the other hand, will last longer so you can just save leftover filling ingredients and make more the next day if you so desire.
  2. Once you’ve rolled your rice paper, start to carefully them them into bite-sized “sushi” pieces.
  3. Serve with the Spicy Peanut Sauce, soy sauce and wasabi, dijon, red pepper jelly…experiment!


I made these in the morning and stored them until lunch time. 🙂

Enjoy!

–Clare

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5 comments

  1. This looks like what I need right now! I love spring rolls and I don’t have them nearly as much as I’d like, mostly because when I’m at school I don’t have access to all the ingredients I need!

  2. I feel you – I graduated last year and it was definitely hard to keep on top of making meals during the school year. Hope you enjoy these if you give them a try – Cheers! –Clare

  3. […] is a variation of the rice paper sushi rolls with crispy tofu, kelp noodles & spicy peanut sauce for when you want to do less work or are just in the mood for a bowl of deliciousness. Any leftover […]

  4. […] where I order my ingredients in the ingredients list below. I also have a riceless sushi recipe, “sushi” made using rice paper, sushi wrapped in spring roll wrappers, and a simple riceless cabbage sushi […]

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