@itsromab
Roma Bgohujang tofu summer rolls w/ a peanut sauce (vegan, gluten-free & high-protein) 🥜🌱 makes 3 summer rolls ~30g protein per summer roll w/ peanut sauce Ingredients ✨ Gochujang Tofu 1 block extra-firm high-protein tofu, 70g protein 2 tbsp gochujang 2 tbsp coconut aminos 1 tbsp maple syrup 2 tsp sesame oil 1 clove garlic, grated 1 tsp rice vinegar 1 tbsp cornstarch neutral oil for pan-fry Summer Rolls 9 rice paper wrappers butter lettuce 1 cup shredded purple cabbage 1 cup shredded carrots 1 cucumber, cut into thin strips Fresh cilantro Fresh mint 1/4 cup crushed roasted peanuts (optional for texture) Peanut Sauce 1/3 cup creamy peanut butter 1.5 tbsp coconut aminos 1/2 lime juiced 1.5 tbsp maple syrup 2 tsp sriracha 1 tsp rice vinegar 1 small garlic clove, grated 4–5 tbsp warm water (as needed) Instructions ✨ Tofu: Cut tofu into small strips. Toss tofu in a bowl with sesame oil and cornstarch. Crisp: pan-fry tofu with lightly neutral oiled skillet until golden & crispy. Mix gochujang, coconut aminos, maple syrup, rice vinegar & garlic in a seperate bowl then glaze the tofu. Peanut Sauce: Mix peanut sauce ingredients, then add warm water until smooth & creamy. Rice Paper: Fill a shallow dish with warm water. Dip 3 rice paper wrappers one at a time for a few seconds until slightly softened. Shape: Place the first wrapper flat and others in triangle, slightly overlapping. Fill: Add butter lettuce, crispy gochujang tofu, crushed peanuts, cucumber, carrots cabbage, cilantro and mint. Drizzle with peanut sauce, then sprinkle with crushed peanuts. Fold: Fold the edges inward over the filling, then fold the bottom section up and over. Continue folding tightly until you have one large triangle-shaped summer roll. Repeat: Make 3 large summer rolls using 6 rice paper wrappers total. Serve: Slice each roll in half, top with more crushed peanuts & serve with the remaining peanut sauce. follow me for more plant-based recipes 🫶🏽 #vegan #plantbased #veganfood #veganrecipe
On the profile · Sep 22, 2026