These perfectly baked tofu strips are extremely easy to make and there are only 5 ingredients in the marinade. This delicious recipe can be made in about 30 minutes and added to several different dishes! This post will also include how to make fresh Vietnamese spring rolls with this tofu as the filling as well as my homemade peanut dipping sauce. Feel free to be creative, I love adding tofu to stir fry for an easy weeknight dinner. Let me know what you love adding this to in the comments below!
Vegan, Vegetarian, Gluten-Free
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Perfectly baked tofu for Vietnamese fresh salad rolls
- Preheat oven to 400°
- Press tofu
- Mix marinade
- Line baking sheet with parchment paper
- Cut tofu into 1-inch strips
- Brush marinade onto the tofu
- Bake!
While the tofu is baking
Mix the peanut dipping sauce. I use equal parts, hoisin, sriracha, soy/tamari, and peanut butter.
Assemble the fresh spring rolls
For this part, you’ll need rice paper wraps and rice vermicelli noodles. I use the blue dragon brand which can be found at most major grocery store chains. They even have a great peanut dipping sauce if you don’t want to make it yourself. The vermicelli noodles only take about 3-5 mins to cook in boiling water. For the wraps, you will need a bowl of warm water.
Use a damp cutting board so that the rice paper wraps do not stick. Let the wrap soften in warm water for about 10-15 seconds. Next, put down your spoonful of vermicelli, whatever veggie toppings you like, I use shredded carrots, green onions, cabbage, sesame seeds, and finally add your tofu strip. Wrap it up!
History Lesson
Gỏi cuốn, is a Vietnamese spring roll, fresh spring roll, or rice paper roll. This is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli noodles), and other fresh ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper or cold roll). Like other spring roll dishes, they are believed to have originated in China and were introduced to Vietnam by Chinese immigrants although the gỏi cuốn has been modified to suit local tastes. Gỏi cuốn is served fresh while others are served fried, like the Vietnamese chả giò.
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Perfectly Baked Tofu
Equipment
- mixing bowls
- spoon
- baking sheet
- parchment paper
- basting brush
Ingredients
Ingredients for Baked Tofu
- 1 block extra firm tofu
- 1 clove minced garlic
- 1 tbsp miso paste
- 1 tbsp sriracha
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1 tsp black pepper to taste
Ingredients for Peanut Dipping Sauce
- 2 tbsp hoisin
- 2 tbsp sriracha
- 2 tbsp soy sauce/tamari
- 2 tbsp peanut butter
Ingredients for Salad Rolls
- 1 package blue dragon rice paper wraps
- 1 package blue dragon vermicelli noodles
- ½ cup chopped cabbage
- ½ cup shredded carrots
- ½ cup red bell pepper
- ½ cup chopped basil and mint
- ½ cup chopped green onion or chives
- ¼ cup sesame seeds
Instructions
Baked Tofu
- Preheat oven to 400°F
- Line baking sheet with parchment paper
- Press tofu, cut into 1-inch strips, and spread out onto parchment paper
- Mix marinade and brush onto tofu pieces
- Bake for 25 minutes
Peanut Dipping Sauce
- Simply mix all of the ingredients together in a bowl
- Tip: if the peanut butter is too hard, microwave it for 15 seconds before mixing
Salad Rolls
- cook vermicelli noodles according to package and strain
- chop, shred, and dice all veggies into thin strips
- fill a mixing bowl half full with warm water
- set up your salad rolling station and lightly dampen cutting board so rice paper does not stick
- dip rice paper in warm water for about 10 seconds (or according to package directions)
- place damp rice paper onto cutting board and add a spoonful of vermicelli noodles, tofu, veggie toppings, mint, basil, and sesame seeds.
- tuck, roll, and serve!
Let me know how these turn out for you in the comments below. If there are any veggies in this recipe that you’re not a fan of just omit them and keep it simple.
Make sure to check out my fresh guacamole and pico de gallo salsa recipes as well!
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