Lemongrass Tofu Summer Rolls

Name: Lemongrass Tofu Summer Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 blocks of O Organics® super firm tofu; 3 cloves of O Organics® garlic, chopped (approximately 1 tsp); 1 lemongrass, finely chopped (approximately 2 tbsp); 1 tsp chopped O Organics® ginger; 2 tbsp vegetarian oyster sauce; 2 tbsp plant-based fish sauce; 1 tbsp mushroom soy sauce or soy sauce; 3 tbsp agave nectar or raw sugar; 1/2 tsp black pepper; 3 tbsp cooking oil; 2 cups shredded purple cabbage; 1 cup O Organics® shredded carrots; Fresh juice from 1 juicy lemon; 1 tbsp agave nectar or raw sugar; Pinch of salt; 4 to 6 rice vermicelli sheets or 3 oz rice vermicelli; 1 green onion, chopped; 3 tbsp cooking oil; Pinch of salt; 12 to 16 rice paper; 5 oz O Organics® spring mix; 1 English cucumber, cut into half lengthwise, then sliced diagonally 3” long; Handful cilantro; Handful mint; Handful basil; 4 tbsp O Organics® Old Fashioned Creamy Peanut Butter; 3 tbsp agave nectar; 1 tbsp soy sauce; 3 tbsp plant-based fish sauce or yondu; 3 tbsp agave nectar

June 9, 2022

Jump to Recipe·Print Recipe· 5 from 1 review

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Lemongrass Tofu Summer Rolls! Summer Starts Here and I brought you a perfect summer recipe, Lemongrass Tofu Summer Rolls.

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This is Jacob’s new favorite dish that I have to make at least once a week. We went on a picnic to Kihei with these summer rolls last month and went beach camping in Lahaina last week, and grilled the lemongrass tofu to make the summer rolls on the beach. The best summer memory EVER! This lemongrass tofu can be pan-fried and will be super delicious, but when it’s grilled, it takes them to another level!

Eating lots of fresh vegetables, herbs, and plant-based products makes me consider the quality of the produce and ingredients more than ever. So I choose Tom Thumb’s® exclusive O Organics® super firm tofu, fresh produce, and old-fashioned peanut butter to make this delicious lemongrass tofu summer rolls recipe.

You can find O Organics® exclusive at Tom Thumb®. I’m very busy just like all of you- working full time, doing housekeeping work, and making meals for my family. So I use Tom Thumb® for easy-to-shop recipes and culinary tips and tricks. Tom Thumb® provides its customers with exciting and inspirational content around recipe planning and meal ideas through fresh, new seasonal recipes, celebrity chef content, and virtual cooking classes.

I can’t wait for you to make this recipe, and create new summer memories with your family and friends! Let’s get started!

Drain Tom Thumb’s® exclusive O Organics® Super Firm Tofu and wrap it with some paper towels; let it sit for 5 to 10 minutes to get rid of excess water. Meanwhile, combine all the ingredients below in a large mixing bowl and set aside.

3 cloves O Organics® garlic, chopped (approximately 1 tsp)
1 lemongrass, finely chopped (approximately 2 tbsp)
1 tsp chopped O Organics® ginger
2 tbsp vegetarian oyster sauce
2 tbsp plant-based fish sauce or Yondu
1 tbsp mushroom soy sauce or soy sauce
3 tbsp agave nectar or raw sugar
1/2 tsp black pepper
4 tbsp cooking oil (I used avocado oil, you can use any oil you have in the kitchen)

Unwrap the tofu and cut into 1/2” thick long match sticks and add to the sauce mixture. Let them marinate for 20 minutes, and meanwhile, prepare the purple cabbage & carrot pickle, and other vegetables.

Combine all the ingredients for the purple cabbage & carrot pickle in a mixing bowl. Set aside.

For the Purple Cabbage & Carrot Pickle

2 cups shredded purple cabbage
1 cup shredded carrots
Fresh juice from 1 juicy lemon
1 tbsp agave nectar or raw sugar
Pinch of salt

Cook vermicelli by following the directions of the package you’re using and set it aside. Combine the green onion, cooking oil, and salt for the vermicelli in a small saucepan and simmer for 10 minutes over medium-low heat. Let it cool and spoon it over on top of the prepared vermicelli.

For the Vermicelli

4 to 6 rice vermicelli sheets or 3 oz rice vermicelli
1 green onion, chopped
3 tbsp cooking oil
Pinch of salt

Heat a grill over medium-high heat; brush with some cooking oil to coat. Place the marinated tofu and cook until all the sides are seared evenly, about 1 to 2 minutes on each side. Remove from heat, and set aside.

I made the sauce ahead at home, both sauces can be made ahead. It will last 7 days in the refrigerator. Here are the two dipping sauces:

Peanut Dipping Sauce

4 tbsp O Organics® Old Fashioned Creamy Peanut Butter
3 tbsp agave nectar
1 tbsp soy sauce

Plant-based Fish Sauce Dip

3 tbsp plant-based fish sauce or yondu
3 tbsp agave nectar
5 tbsp fresh lemon juice
1 to 4 Thai chili, chopped

You can serve this as a family-style of make-your-own-roll or pre-roll it. I like to do a make-your-own because it’s the best when it’s freshly rolled than pre-rolled.

Fill a large bowl or a rice paper dipper with warm water. Dip one rice paper at a time for 1 second to soften. Lay the rice paper flat and fill up with spring mix, cucumber, cilantro, mint, basil, the vermicelli, the tofu, and the pickle leaving about 2” uncovered on each side. Take from the bottom, fold over the filling, and then fold the two sides. Roll the whole thing up tightly, using your fingers to keep the fillings pushed towards the middle of the roll.

Enjoy with peanut sauce, plant-based fish sauce dip, or your favorite rice roll dipping sauce!

Thanks to Tom Thumb® for sponsoring this post.

Lemongrass Tofu Summer Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Seonkyoung Longest
Total Time: 50 mins
Yield: 16 rolls 1x

Print Recipe

Instructions

Drain the tofu and wrap it with some paper towels; let it sit for 5 to 10 minutes to get rid of excess water.
Meanwhile, combine the rest of the ingredients below in a large mixing bowl and set aside.
Unwrap the tofu and cut into 1/2” thick long match sticks and add into the sauce mixture. Let them marinate for 20 minutes, and meanwhile, prepare the purple cabbage & carrot pickle, and other vegetables.
Combine all the ingredients for the purple cabbage & carrot pickle in a mixing bowl. Set aside.
Cook vermicelli by following the directions of the package you’re using and set it aside. Combine the green onion, cooking oil, and salt for the vermicelli in a small saucepan and simmer for 10 minutes over medium-low heat. Let it cool and spoon it over on top of the prepared vermicelli.
Heat a grill over medium-high heat; brush with some cooking oil to coat. Place the marinated tofu and cook until all the sides are seared evenly, about 1 to 2 minutes on each side. Remove from heat, and set aside.
You can serve this as a family-style of make-your-own-roll or pre-roll it. I like to do a make-your-own because it’s the best when it’s freshly rolled than pre-rolled.
Fill a large bowl or a rice paper dipper with warm water. Dip one rice paper at a time for 1 second to soften. Lay the rice paper flat and fill up with spring mix, cucumber, cilantro, mint, basil, the vermicelli, the tofu, and the pickle leaving about 2” uncovered on each side. Take from the bottom, fold over the filling, and then fold the two sides. Roll the whole thing up tightly, using your fingers to keep the fillings pushed towards the middle of the roll.
Enjoy with peanut sauce, plant-based fish sauce dip, or your favorite rice roll dipping sauce!

Notes

To Pan-fry; heat a large skillet over medium-high heat; add the cooking oil and swirl to coat. Add the marinated tofu and cook until all the sides are seared evenly, about 2 to 3 minutes on each side. Remove from heat, and set aside.

Prep Time: 30 mins
Cook Time: 20 mins