Every once in a while I get hit with a strong craving for fresh rolls.
Because I’m all about the sauce—either sweet hot chili sauce or peanut sauce. Duh.
So yes.
I whipped up a batch and when all was said and done, had some leftover ingredients.
Being extra busy and a tad lazy, I went the salad route to use up the goods.
You get all the flavors, with much less work.
Although the whole finger food concept probably should be left at the door when chowing down on this recipe.
Salads and fingers usually aren’t the best idea.
Any who.
As with most recipes (not baking, mind you), the ingredient amounts don’t have to be exact.
Especially in this case!
Load up your salad to suit your fancy, then dig in.
I recommend laying down a bed of mixed greens, then throwing on a handful of fragrant Thai basil, fresh cilantro, mint leaves, diced or sliced avocado, bright red bell pepper, refreshing cucumber, and grated carrot.
Spoon on a generous portion of sauced-up cubed firm tofu along with even more sauce, if you wish.
Enjoyy!
P.S. Toss a handful of roasted, salted peanuts on top for some extra flavor and a nice crunch.
P.P.S. Feel free to whip up your own sweet hot chili sauce… I just went with a bottle from my fave “natural” grocery store. I’m sure you could find a more affordable brand, that was simply the only option for me at the time. It is loaded with (tasty) sugar, so start light with the sauce quantities!
P.P.P.S. Looking for a similar recipe with a peanut sauce dressing?? Peep this bad boy.
P.P.P.P.S. I know this is more of a summery recipe, but I need some fresh and light eats to balance out all the heartier brown fare.
Tofu Fresh Roll Salad
Ingredients
- 1 heaping cup small cubes firm tofu (patted dry with a paper towel or clean kitchen towel)
- 3/4 cup sweet hot chili sauce (I used Thai & True brand)
- 2 to 3 handfuls mixed greens
- 1/3 cup Thai basil leaves
- 1/3 cup cilantro leaves
- 1/4 cup mint leaves
- 1/3 medium-large avocado, cubed or sliced
- 1/3 cup diced red bell pepper
- 1/3 cup diced cucumber (seeds and skin intact)
- 1/3 cup grated carrot
Instructions
- Place the cubed tofu in a medium-small bowl and pour in the sauce. Gently stir to coat. Set aside.
- Arrange the mixed greens on a large plate or in a bowl, followed by the basil, cilantro, mint, avocado, bell pepper, cucumber, and carrot.
- Spoon the tofu over the top of the salad, adding as much or as little sauce as you'd like—start with a little sauce and add more if you wish. Store any extra sauce in the fridge for later use.