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Deep Fried Tofu (Atsuage)

Tofu Roll with Peanut Sauce

By June 30, 2021No Comments


8 sheets (12”) round rice paper wrappers

1 cup warm water in a large bowl

8 ounces rice sticks, add to boiling water for 5 minutes, rinse in cold water, drain and set aside

iceberg lettuce, shredded

bean sprouts, washed and drained

mint leaves

2 pieces Aloha Tofu – Deep Fried Tofu (Atsuage), cut into ¼” strips

2 tablespoons oil

2 heaping tablespoons garlic, minced

½ round onion, wedged

1 heaping tablespoon lemon grass, minced

2 heaping tablespoons oyster sauce



carrot, shredded

cucumber, cut into ¼” strips, 3” long


Heat oil in fry pan, then add garlic, onion, lemon grass, tofu and oyster sauce.  Cook until onion is transparent.  Set aside.

Dip rice paper wrapper into warm water, quickly remove and lay flat on a clean, damp towel.  (Note:  the “sticky” side of the wrapper should be facing down, in contact with the towel)

Lay shredded lettuce on bottom third of the wrapper.  Place rice sticks, carrots, cucumbers and several bean sprouts on top of lettuce.

In the middle of the wrapper, arrange 2 strips of deep fried tofu, then mint leaves and 2 more strips of tofu.  Roll wrapper half way up to form a cylinder.  Fold both sides of wrapper over the filling and continue to roll until fully sealed.  Keep covered with a clean, damp towel until ready to serve.

Serve with peanut sauce.

Peanut Sauce for Tofu Roll



oil for frying

1 tablespoon garlic, minced

4 heaping tablespoons hoisin sauce

½ cup water

2 heaping tablespoons creamy peanut butter

1 tablespoon sugar

1 small red chili pepper, seeded and minced

1 tablespoon cornstarch, mixed with water


Mix hoisin sauce, water and peanut butter until creamy; add sugar and chili pepper.  Heat oil in sauce pan and add garlic.

Add mixture and bring to a boil.  Add cornstarch mixture to thicken.  Allow to cool and serve with deep-fried tofu rolls.


2 tablespoons roasted peanuts, minced

(fermented soy bean paste)

3 cups soup stock or water or 3 cup s water plus 2 teaspoons instant chicken bouillon

1 green onion

1/2 cup small broccoli flowerets



Cut tofu into 1/2″ cubes.  Cut green onion into 1″ long, then cut lengthwise into halves.  Cut broccoli diagonally into small pieces.


Heat soup stock in saucepan until boil; add green onion and broccoli pieces over medium heat.  Mix Miso and 1/2 cup cooking soup stock until creamy.  Add to saucepan and stir soup lightly.  Add tofu cubes and bring to a boil.  Remove from heat.  Serve in small individual bowls.  Add dash of pepper to soup if desired.


Makes 4 servings.

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