Gochujang Tofu Rice Paper Rolls (Vegan)
These sushi-style Gochujang Tofu Rice Paper Rolls are packed with fresh crunchy veggies, protein rich tofu and come with a delicious peanut butter gochujang dipping sauce. They are gluten-free and ready in less than 30 minutes.
After my recent Chickpea Tuna Sushi Roll, I wanted to make a tofu version, and this one is so good. It has a gochujang tofu filling, lots of fresh veggies and the best peanut buttery dipping sauce (made with leftover tofu marinade, too) and they are so good for a quick lunch. Pair these with some sushi rice for a more filling meal and you can make up a big batch as needed. They require minimal prep and once you have some practice in rolling and dipping the rice papers, these are a sure-fire hit.
Why will I love these?
These rolls are so good:
- Vibrant, fresh and nourishing
- Made with a few wholesome ingredients
- Packed with crunchy fresh veggies
- Filled with high protein tofu pieces
- Cooked in the air fryer/oven/hot pan
- Served with a delicious gochujang peanut butter sauce
- Naturally dairy-free, egg-free and vegan
- Gluten-free
- With nut-free options
- Full of bold flavours
- Really refreshing in the summer
- Ideal for a quick light lunch
- Fill or serve with sushi rice for a more filling meal
- You can use your favourite veggies
- With lots of plant diversity
- Good source of fibre
- Everyone will love these
If you already love the sound of these rolls, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the tofu and marinade:
- Gochujang paste: this is the spice and is full of flavour.
- White miso paste: to add depth of flavour and that umami goodness.
- Tamari soy sauce: for richness of flavour.
- Sesame oil: this is a great oil to use as it adds flavour and allows the tofu to stay moist.
- Maple syrup: to add sweetness and allow the tofu to crisp up. Honey or agave syrup also work.
- Rice vinegar: to add some tang.
- Smooth peanut butter: 100% peanuts is the best kind to use.
- Extra-firm tofu: slice in half to make large pieces to air fry.
- Water: this is to add the marinade at the end to make a dipping sauce.
As for the rolls:
- Rice papers: wet these in hot water so you can roll them up.
- Small nori sheets: these add so much flavour and sushi-style vibes.
- Lettuce leaves: for freshness and crunch.
- Cucumber: to add freshness.
- Carrot: ribboned or sliced thinly.
- Pepper: any colour to add crunch.
Are these gluten-free and nut-free?
These are gluten-free as long as you use GF tamari and not regular soy sauce. To make these nut-free, swap the peanut butter for tahini.
How do I make them?
These are ready in a few steps:
- Mix the marinade ingredients together: and slice the tofu:
- Brush the tofu on both sides and air fry: for 12 minutes until crispy.
- Add the peanut butter and water to the marinade: and make the sauce.
- Slice and chop the veggies: into thin strips roughly the same length.
- Dampen the rice paper in the water: and arrange on a board so they all overlap.
- Fill the rolls with all of the fillings on top of each other: carefully roll up like a burrito.
- Slice in half and dip in the sauce: to enjoy.
How long will they last?
These are best eaten fresh on the same day but they will keep for 1 day in a sealed container in the fridge.
What other recipes can I try?
For more lunch ideas:
- Chickpea Tuna Sushi Rolls
- Tomato Salad with Herby Tofu Cream Cheese
- Chickpea Smashed Cucumber Quinoa Bowls
- Edamame Hummus and Lemon Tofu Buckwheat Bowls
- Miso Osyter Mushroom Noodle Salad
Gochujang Tofu Rice Paper Rolls (Vegan)
These sushi-style Gochujang Tofu Rice Paper Rolls are packed with fresh crunchy veggies, protein rich tofu and come with a delicious peanut butter gochujang dipping sauce. They are gluten-free and ready in less than 30 minutes.
Ingredients
For the Tofu:
- 1 tsp gochujang paste
- 1 tsp white miso
- 1 tbsp tamari soy sauce
- 1 tbsp sesame oil
- ½ tbsp maple syrup
- ½ tbsp rice vinegar
- 2 tbsp smooth peanut butter
- 200-300g extra-firm tofu
- Water, as needed
For the Rolls:
- 8 rice papers
- 6 small nori pieces
- A few leaves lettuce
- ½ cucumber, thinly sliced
- 1 carrot, ribboned
- 1 pepper, thinly sliced
Instructions
- Start by preparing the tofu marinade. Add the gochujang, miso, soy sauce, sesame oil and rice vinegar to a bowl and whisk to combine. Slice the tofu in half lengthways so you have two “steak” pieces. Brush each side of the tofu with the marinade and place on a tray. Air fry at 180C for 10-15 minutes, flipping the tofu over halfway through and brushing with more marinade. Or, you can fry in a hot lightly greased frying pan until crisping at the edges.
- There will be some marinade left in the bowl. To this, add the peanut butter and 1-2 tbsp water (or more as needed) to make a dippable sauce.
- Now, prepare all of the vegetables.
- Fill a shallow bowl with hot water and dip each rice paper in turn into the hot water until it begins to soften. Arrange 4 rice papers in a square shape, so they all overlap (two up and two down).
- Now, arrange the nori in the middle, leaving a good edge at the sides. Pile up with some lettuce, cucumber, carrot, pepper and the tofu.
- Carefully lift up the rice paper to cover the filling and fold in the edges as you roll it all forward (like you would a burrito) and seal it together.
- Repeat to make the second roll and then use a sharp knife to slice each one in half.
- Best enjoyed straight away but they will keep for 1 day in the fridge to eat later.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Gochujang Tofu Rice Paper Rolls so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With rice roll love x
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