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Crispy Air-Fried Tofu & Avocado Summer Rolls

 

Crispy Air-Fried Tofu & Avocado Summer Rolls

Tofu Marinade

  • 3 TBs Low Sodium Tamari Soy Sauce
  • 1 TBs Rice Wine Vinegar
  • 1 TBs Maple Syrup
  • 2 tsp EVO (extra virgin olive oil)
  • 1 tsp Garlic Powder
  • 1 TBs Corn Starch
  • 1 tsp CBK 5 Spice Habanero & Ginger

Summer Roll Ingredients

  • 12 Sheets Rice Paper
  • 1 Avocado (Thinly Sliced)
  • Crispy Tofu
  • 1 Cup Shredded Purple Cabbage
  • 1 Cup Shredded Carrots
  • 1 Cup Fresh Cilantro
  • 1 Cup Fresh Mint
  • 1 Cup Cucumber Sticks
  • Rice Noodles

Honey Soy-Ginger Dipping Sauce

  • 1/4 Cup Tamari Soy Sauce
  • 4 TBs Honey
  • 2 tsp Minced Ginger
  • 1/2 tsp Sesame Oil
  • 1 tsp Toasted Sesame Seeds

  1. Remove the tofu from the package and drain. Using your hands, gently squeeze out as much water from the tofu as possible.

  2. Lay the block of tofu on a cutting board and cut into strips. Using a paper towel, gently press the tofu to drain any additional water.

  3. In a small bowl, stir together the soy sauce, vinegar, syrup, oil, garlic powder, 5 spice habanero & ginger.

  4. Place the tofu in a shallow baking dish and pour the soy sauce mixture over the tofu. Gently toss to combine.

  5. Let sit for 20 minutes.

  6. Pre-heat the air-fryer to 400 degrees.

  7. Coat with cooking spray.

  8. Just before cooking, sprinkle with corn starch over the tofu and toss to coat.

  9. Add the tofu to the basket, cook for 10 minutes, slide the basket out, shake gently and cook for another 5 minutes, tossing and checking until the tofu is crisp and dark golden brown. Remove and place on a baking sheet to cool.

  10. While the tofu cools, combine the soy sauce, honey, ginger, sesame oil, and toasted sesame seeds in a small mixing bowl. Whisk together, cover, and chill.

  11. Prepare and cut all the vegetables, place in small bowls and set aside.

  12. Prepare the rice noodles according to the package, rinse, cool, and set aside.

Summer Rolls

  1. Prep Rice Paper: Fill a pie dish with warm water. Soak the rice paper, one sheet at a time in the warm water until softened and ready to roll.

  2. Add Ingredients: Lay the softened rice paper on a cutting board and add a few slices of avocado, tofu, cabbage, carrots, cilantro, mint, cucumber, and rice noodles.

  3. Roll: start by folding the left and right sides inwards towards each other. Next fold the bottom up towards the middle. Gently but firmly, tuck and roll the ingredients up like a burrito.

  4. Serve with the honey-soy ginger dipping sauce.

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