---
title: Fresh Rice Paper Rolls with Marinated Tofu & Tahini Hoisin Sauce
servings: 4
total_time: 1 hour 50 minutes
tags:
  - vietnamese-inspired
  - tofu
  - vegan
  - rice paper rolls
---

-- === Rice Paper Rolls ===

Prepare the filling ingredients:
- @rice paper sheets{} (22 cm)
- @avocado{}
- @carrots{}
- @red cabbage{}
- @bean thread noodles{}
- @marinated tofu{}
- @microgreens{}
- @cilantro{}

Cook the @bean thread noodles{} according to the package instructions. Drain and allow to cool.

Prepare the vegetables by shredding the @carrots{}, thinly slicing the @red cabbage{}, slicing the @avocado{}, and washing the @microgreens{} and @cilantro{}.

Dip one @rice paper sheet{} in warm water until just pliable. Lay it flat on a clean work surface and fill with @bean thread noodles{}, @carrots{}, @red cabbage{}, @avocado{}, @marinated tofu{}, @microgreens{}, and @cilantro{}. Roll tightly, folding in the sides as you go. Repeat with the remaining ingredients.

Serve immediately with the @Tahini Hoisin Sauce{}.

-- === Marinated Tofu ===

Wrap the @extra firm tofu{410%g} in a clean towel and press for ~{30%minutes} to remove excess moisture. Cut the tofu in half lengthwise, then slice into strips.

In a #container{} with a lid, combine the @low sodium soy sauce{60%ml}, @seasoned rice vinegar{45%ml}, @maple syrup{15%ml}, @sesame oil{5%ml}, @garlic{2%cloves}, and @fresh grated ginger{15%g}. Add the tofu strips, seal the container, and turn several times to coat evenly. Refrigerate for ~{1%hour} or overnight.

Lightly coat the tofu with @cooking spray{} and cook in the #air fryer{} at 200°C for ~{18%minutes}, turning halfway through.

-- === Tahini Hoisin Sauce ===

Whisk together the @tahini{60%ml}, @hoisin sauce{45%ml}, @fresh lime juice{15%ml}, @sriracha{15%ml}, and @sesame oil{5%ml} in a #bowl{}.

Add @warm water{} a little at a time until the sauce reaches a smooth, pourable consistency.