Stir-Fried Tofu and Vegetable Spring Rolls

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp spring rolls filled with pan-seared tofu and colorful vegetables, served with a tangy ginger-scallion dipping sauce. This asian-inspired asian (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 a quick salad or grain on the side. 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

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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Frequently asked questions

How long does Stir-Fried Tofu and Vegetable Spring Rolls take to make?

Total time is about 70 minutes (45 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Tofu and Vegetable Spring Rolls?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu and Vegetable Spring Rolls?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Tofu and Vegetable Spring Rolls for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stir-Fried Tofu and Vegetable Spring Rolls vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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