Stir-Fried Tofu and Vegetable Spring Rolls

Name: Stir-Fried Tofu and Vegetable Spring Rolls
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 8 oz firm tofu; 2 cups shredded cabbage; 1 cup julienned carrots; 12 spring roll wrappers; 2 tbsp neutral oil; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp minced ginger; 3 tbsp minced scallions

Crisp spring rolls filled with pan-seared tofu and colorful vegetables, served with a tangy ginger-scallion dipping sauce.

Cuisine: Asian

Category: Asian

Prep: 45 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

8 oz firm tofu
2 cups shredded cabbage
1 cup julienned carrots
12 spring roll wrappers
2 tbsp neutral oil
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp minced ginger
3 tbsp minced scallions

Instructions

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.
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.
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.
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.