These summer rolls are loaded with fresh, crunchy vegetables and served with a savory peanut sauce! In just 20 minutes you’ll have a fun and healthy lunch or snack.
What are Summer Rolls?
Summer rolls are a traditional Vietnamese side dish. They’re an assortment of vegetables wrapped in rice paper. Think of them like a sushi roll, but instead of rice and seaweed, you just wrap everything up in a thin sheet of rice paper.
Summer rolls are most commonly served (and best served) with a side of savory peanut dipping sauce. The peanut sauce is honestly my favorite part. I could drink that stuff straight up. Creamy peanut putter, soy sauce, and fresh ginger come together in the most incredible, flavorful way possible! Dipping these summer rolls loaded with crisp, fresh veggies into luscious peanut sauce is nothing short of a dream come true. Guys, you gotta give this recipe a try. They’re vegan, gluten-free, and dairy-free!
What You Need To Make Summer Rolls with Peanut Sauce
Rice Wrappers – You’d be surprised by how easy rice wrappers are to find! I often locate them in the ethnic/asian aisle of my grocery store. And if all else fails, I can always find them at my local asian markets. If you’re not familiar with rice wrappers, they look sort of like a thinner tortilla. When you remove them from their packaging you’ll find that they’re dry and stiff. Though they simply need a bit of water to help rehydrate them for this recipe. Try not to overthink the process, follow the steps in the recipe below to prepare your rice wrappers.
Tofu – Tofu is an incredible source of protein and contains all nine essential amino acids! It also just sort of takes on the taste of whatever else you’re eating it with. In this case, the tofu soaks up the peanut sauce, which is DELICIOUS. Not only is tofu super easy to come by these days, but it’s super cheap too.
Peanut Butter – To me, peanut butter is typically only ever associated with sweet recipes. Though we turn the tables here by adding savory ingredients such as soy sauce and rice vinegar to create this peanut butter-based sauce. I prefer creamy peanut butter for a smoother sauce, though chunky works too. Just please, whatever you do, make sure the peanut butter you use has NO added sugar! Any sugar in the peanut butter would completely throw off the balance of flavors in this delicious sauce.
Adjust This Recipe
Make it Nut-Free:For a nut-free sauce, replace the peanut butter with tahini.
This spicy ramen soup recipe is quick to make and soo much better than store bought ramen! The greatest part about ramen soup is that it’s easy to customize the way you want. You can choose between basic or gluten-free noodles and you can top it off with soft boiled eggs, green onions, chicken, tofu or seaweed – whatever you prefer!
Ramen noodles are a pantry staple for households everywhere. The packets are super easy to whip up and I can’t tell you how many times ramen has been my go-to during my school years! But, did you know you can just as easily make homemade ramen noodles in just 10 minutes?
There are so many ways to customize ramen soup, but I like to make mine spicy with all sorts of wonderful ingredients that I always have on hand. So this recipe is for the spice lovers out there!
MAIN INGREDIENTS NEEDED TO MAKE Spicy Ramen
Ramen Noodles – Of course the main ingredient to Ramen soup is the noodles! I used gluten-free, but feel free to use the basic noodles if you prefer.
Broth – Use either chicken or vegetable broth as your base. Beef broth works, too, but will have drastically different flavor.
Sesame Oil – A little drizzle of sesame oil adds a nice flavor and sheen to the soup’s surface.
Fresh Ginger – You’ll need a 2-inch piece of freshly grated ginger. Dried ginger powder is fine to use as well, but fresh will give it a better taste and a nicer kick.
Soy Sauce – 1 tablespoon soy sauce, or feel free to use more to your personal taste. If you are allergic to soy, watching your sodium, or eating gluten-free, you can sub the soy sauce with tamari or coconut aminos.
Vinegar. 1 tsp rice wine vinegar.
Chili Paste – Chili paste offers a deeper spiced flavor than most powders and hot sauces, but if you can’t get your hands on any, sriracha works too.
Toppings – Top it off with soft boiled eggs, green onions, chicken, tofu or seaweed.
ADJUST THIS RECIPE TO YOUR DIET
Gluten-Free: Use the gluten-free version of ramen noodles like I did for this recipe.
TIPS FOR MAKING THIS Spicy Ramen Soup RECIPE
This particular recipe will give you a nice and spicy ramen noodle recipe. However, you can very easily dial back on the spicier ingredients for a not-so-spicy experience. If you’re looking for even spicier ramen, add in some hot peppers or chili flakes.
This kung pao tofu will quickly become one of your favorite dinner recipes! One pan and 15 minutes is all you need for this intensely flavorful meal. This kung pao tofu is also entirely vegan, plant-based, and gluten-free!
What You’ll Need
Extra Firm Tofu – Extra firm tofu is the key to getting it super crispy! It will hold its shapes once cut and cooked, forming these little golden brown nuggets of perfection. Tofu is also the perfect blank canvas to really any recipe! It has very little flavor on its own, but absorbs all the flavors it’s paired with. The tofu in this recipe soaks up all of our delicious kung pao sauce, making it just incredible!
Red and Green Bell Peppers – Two bell peppers give this dish incredible color and brightness! Start by removing the core and any seeds from each pepper. Then, chop them into similarly-sized pieces. Stir fry the bell peppers for only a couple of minutes in the fourth step of this recipe. The goal is to get them tender, while still maintaining their bite.
Unsalted Cashews or Peanuts – You’ll find either cashews or peanuts in most kung pao recipes. They, too, give this overall dish the perfect crunchy texture that pairs beautifully with our smooth and tangy sauce. However, if you don’t like nuts, you can simply leave them out of your kung pao tofu.
Oil your pan well before frying up the tofu. If not enough oil is used, your tofu might stick to the pan – losing that delicious outer, crisp coating!
For an even saucier vegetable stir fry, double the sauce recipe! This kung pao tofu sauce is seriously so good, you’ll practically want to drink it. So don’t skimp on the sauce, and make as much as you’d like!
Feel free to turn this into a kung pao chicken recipe instead! To do this, simply replace the tofu with 2-inch cubes of chicken and cook them in the second step until fully cooked through. Then, use your chicken just as you would the tofu in the remainder of the recipe.
Adjust This Recipe To Your Dietary Needs
Make it Gluten-Free: To ensure this recipe is completely gluten-free, use tamari instead of soy sauce. Tamari is the gluten-free equivalent to soy sauce and tastes exactly the same!
Make it Nut-Free: For a nut-free version, simple leave out the cashews or peanuts in this recipe. But if you’d still like that nutty flavor, you can add in a couple tablespoons of sesame seeds instead.
Skip the delivery and try this vegan and gluten-free version of the classic Indian dish known as tikka masala that uses tofu in place of meat! Serve over freshly steamed basmati rice and garlic naan for a complete Indian spiced dish.
Tikka masala is surprisingly easy to make vegan! Instead of meat, I used tofu, which works perfectly in this dish since it soaks up all the delicious spices and flavors in this recipe. The sauce is creamy, tangy and spicy, but not hot or overbearing.
And what’s an Indian meal without spice?! You’ll notice my list of ingredients have a handful of them. So, if you enjoy spicy foods, your taste buds are definitely going to enjoy the turmeric, garam masala, cumin, cayenne pepper and paprika found in this dish.
Tikka Masala Overview
Just in case you’ve never come across Tikka Masala before, I wanted to give a quick overview of what it means.
Tikka masala is an Indian dish consisting of roasted marinated chicken chunks in spiced curry sauce.
The “tikka” refers to the protein. The most common ingredient used is chicken, but it varies. Some people like to use lamb instead. For my recipe, we skip the meat altogether and replace it with tofu.
The “masala” translates as “spice mix” and refers to the sauce. Most include a tomato base, garam masala and a creamy element like yogurt or, in this case, coconut milk.
MAIN INGREDIENTS NEEDED TO MAKE Vegan Tofu Tikka Masala
Tofu – Make sure to buy the extra firm kind.
Garam Masala, Cumin, Tumeric & Cayenne Pepper – Mix these with a few other spices in the recipe to create a spicy and tangy flavor.
Tomato Sauce – A common pantry item, this is going to be the base for the sauce.
Coconut Milk – I usefull-fat coconut milk for the sauce, which makes this dish super rich and creamy without needing to rely on any dairy.
ADJUST THIS RECIPE TO YOUR DIET
Need a little less spice? You can adjust the amount of spices to suit your heat preference, or leave it out all together for a non-spicy tikka masala dish.
Dairy: You can try using yogurt, a heavy creamer or regular milk in place of the coconut milk.
TIPS FOR MAKING THIS Tofu Tikka Masala Recipe
Serve with basmati rice and naan (a popular Indian flatbread) for a complete meal.