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Turmeric Grilled Tofu Spring Rolls

If you want to use cashew cream here in place of coconut milk, puree 1 cup of water and 1 cup cashews in a high speed blender until smooth. No need to strain. I love deeply caramelized onions in these spring rolls. To make them, heat a splash of oil in a wide skillet, add lots of thinly sliced onions along with a pinch of salt, and cook over medium-high heat, stirring occasionally, until the onions are deeply golden. You can make the onions up to a week ahead of time.

Ingredients

Turmeric Garlic Marinade

  • 1 tablespoon of any/all of the following: minced lemongrass, garlic, ginger
  • 2 teaspoons ground turmeric
  • 1 tablespoon olive oil
  • 1 cup coconut milk or homemade cashew cream
  • salt to taste

Spring Roll Fillings

  • 12 ounces extra firm tofu, sliced into 1/2 inch thick slabs
  • More ideas: caramelized onions, sriracha sauce (or other hot sauce), grilled asparagus spears, fresh herbs (mint, cilantro, basil), whisper thin slices of watermelon radish.
  • 8 rice paper wrappers

Instructions

Make your Marinade

  1. Whisk the lemongrass, garlic, and/or ginger with the turmeric, olive oil, and coconut milk together in a small container. Season with a bit of salt to taste.
  2. Combine the tofu and marinade in a shallow glass or stainless steel container, and gently make sure all the surfaces are coated. Allow to sit for at least 15 minutes. Place on a medium-hot grill, flipping once, until both sides are golden. Remove, allow to cool a bit, slice into pencil-thick pieces, and salt to taste. Use leftover marinade to marinate something else or make it into a quick dipping sauce (see main entry)!

Assemble the Spring Rolls

  1. In bowl of hot water, dip each rice paper wrapper for just 3 seconds. Resist over-soaking, even if the paper is a bit stiff it will continue to absorb water as you assemble the wrap. Place on a flat work surface, and in the bottom third of the wrapper, arrange your ingredients. I like a thin slice of watermelon radish, smear of caramelized onions, tofu, a few asparagus spears, some cilantro, and mint leaves, and a line of Sriracha sauce (see photos).
  2. Then, tuck and roll, folding in the edges mid-wrap. If your spring rolls are sticking to your platter, dab a bit of oil on the plate before arranging the rolls.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serves 8