Crispy Air-Fried Tofu & Avocado Summer Rolls


Crispy Air-Fried Tofu & Avocado Summer Rolls

Crispy Air-Fried Tofu & Avocado Summer Rolls

Kai Chase


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


  • 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.