Stir-Fried Tofu and Vegetable Spring Rolls

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp spring rolls filled with pan-seared tofu and colorful vegetables, served with a tangy ginger-scallion dipping sauce. This Asian recipe (vegetarian, gluten-free), ready in about 70 minutes, pairs firm tofu, shredded cabbage, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 25 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 8 oz firm tofu to remove excess moisture, then dice into 1/2-inch cubes. Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Add tofu cubes and cook for 8-10 minutes, turning occasionally, until golden brown and crisp on all sides.
  2. Step 2: Add 2 cups shredded cabbage and 1 cup julienned carrots to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp and cabbage begins to wilt.
  3. Step 3: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp minced ginger, and 3 tbsp minced scallions to make the dipping sauce. Assemble spring rolls by placing 1/4 cup tofu-vegetable mixture in the center of each wrapper, folding sides inward, then rolling tightly. Secure with a toothpick.
  4. Step 4: Heat 1 tbsp oil in a clean skillet over medium heat. Place assembled rolls seam-side down and cook for 2-3 minutes per side until golden and crisp. Serve immediately with the ginger-scallion sauce.

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