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Tofu Summer Rolls
with peanut sauce

Active: 35 min Total: 35 min
Even though it says "summer" in this meal, these rolls can still be enjoyed in the fall. To make these more appropriate for the season, we're using a deep, rich peanut sauce for dipping - enjoy!
Smarts: To reheat these, cover with a wet paper towel and just microwave for ~30 seconds.


Tofu Summer Rolls with Peanut Sauce:
  • Rice vermicelli noodles - 6 oz ((Find these thin rice noodles in the ethnic aisle. If you can't find them, substitute with another thin noodle.))
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb , sliced into matchsticks ((If using tofu packaged in water, press water out first))
  • Carrots - 1/2 lb , grated
  • Cucumbers - 2/3 lb , sliced into matchsticks
  • Iceberg lettuce - 1/4 head , sliced
  • Avocado - 1 , sliced
  • Rice papers - 16 sheets ((You will probably make about 4 to 6 / person. Look for them in the ethnic aisle.))
  • Homemade peanut sauce - 1/2 cup ((Ingredients listed separately))
Peanut Sauce (yields ~1/2 cup):
  • Peanut butter - 3 Tbsp ((Creamy is preferred, but crunchy will also work))
  • Soy sauce, low-sodium - 2 1/2 Tbsp
  • Rice vinegar - 1 1/2 Tbsp
  • Honey - 1 1/2 Tbsp
  • Cooking oil - 2 tsp
  • Sriracha (or other hot sauce) - 2 tsp ((Start off with less or omit for less heat))
  • Lime - 1 , juice of


  1. Cook rice noodles - Cook according to package instructions. If wrapping summer rolls on the same day, keep the noodles in cold water until you’re ready to wrap. (Can be done up to 3 days ahead)
  2. Tofu - If tofu is packaged in water, press out liquid first. Then slice into 2” (5 cm) long matchsticks. If you’re feeling extra ambitious, you can toss them with some oil and soy sauce and roast in the oven for 20 minutes at 400F (204C) degrees. (Can be done up 1 day ahead)
  3. Carrots - Prep as directed. (Can be done up to 5 days ahead)
  4. Cucumbers / Lettuce / Avocado - Prep as directed.
  5. Make peanut sauce - Microwave peanut butter for 15 to 25 seconds to soften it. Then mix peanut butter, soy sauce, rice vinegar, honey, cooking oil, Sriracha / hot sauce, and lime juice. (Can be done up to 5 days ahead)

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  1. Fill a frying pan with about 1 1/2" (3.75 cm) of water. Heat water over medium-low heat - it shouldn’t be so hot that you can’t touch it.
  2. Dip rice paper into water and rotate through water (make sure to watch this video because it can be a bit tricky to prevent the rice paper from sticking). Place onto a plate. Do 4 at a time and then assemble 4 rolls.
  3. To assemble rolls, layer lettuce, noodles, carrots, cucumbers, avocado, and tofu at the end of the rice paper that is close to you. Don’t over-fill or the paper will break. Fold rice paper over the filling from the bottom up. Then fold sides over. Roll as tightly as possible (Again, watch the video, which is much better than my description).
  4. Repeat until done. Assemble until you have no more filling.
  5. Enjoy rolls dipped with peanut sauce!



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