Crispy Air-Fried Tofu & Avocado Summer Rolls
Kai ChaseIngredients
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
Instructions
- Remove the tofu from the package and drain. Using your hands, gently squeeze out as much water from the tofu as possible.
- 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.
- In a small bowl, stir together the soy sauce, vinegar, syrup, oil, garlic powder, 5 spice habanero & ginger.
- Place the tofu in a shallow baking dish and pour the soy sauce mixture over the tofu. Gently toss to combine.
- Let sit for 20 minutes.
- Pre-heat the air-fryer to 400 degrees.
- Coat with cooking spray.
- Just before cooking, sprinkle with corn starch over the tofu and toss to coat.
- 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.
- 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.
- Prepare and cut all the vegetables, place in small bowls and set aside.
- Prepare the rice noodles according to the package, rinse, cool, and set aside.
Summer Rolls
- 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.
- 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.
- 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.
- Serve with the honey-soy ginger dipping sauce.