Garden-to-table Recipe: Radish & Crispy Tofu Spring Rolls with Peanut Miso Sauce

By Eva Kosmas Flores


Radish & Tofu Spring Rolls
Photo by Eva Kosmas Flores

When the sun’s out all day and the house starts to get a little too hot for comfort, I tend to avoid turning on the oven like the plague. Fresh, raw food becomes my best friend during the dog days of summer, and these radish rolls fit the bill perfectly. They hit all the marks on the refreshing checklist: crisp lettuce, soft cool rice paper, crunchy radishes, fried tofu, and a creamy peanut miso dipping sauce to round it out. If you’ve never worked with rice paper before, don’t be intimidated. It’s incredibly easy to fold and work with, the key is to hold the sheet of rice paper in the water long enough that it becomes flexible and won’t crack, but not so long that it turns to sticky goop. Just follow the instructions below and you’ll be well on your way to crispy radish roll heaven.


Radish & Tofu Spring Rolls

Ingredients for Radish & Crispy Tofu Spring Rolls
12 ounces extra-firm tofu, drained and patted dry
Canola oil, for frying
12 (8 and 1/2-inch) round rice paper wrappers
5 ounces baby arugula
1/3 cup fresh cilantro leaves
12 green onions, green stems cut into 4-inch long pieces
2 large or 6 small radishes, sliced very thin (using a mandolin helps)

Ingredients for Peanut Miso Dipping Sauce
1/2 cup creamy peanut butter
1/4 cup plus 2 tablespoons full fat coconut milk
1/4 cup miso paste
2 tablespoons water
1 garlic clove, minced
1 to 2 teaspoons chili garlic paste or hot sauce, depending on your spice preference
1 teaspoon rice vinegar
1 teaspoon sesame oil

Instructions for Radish & Crispy Tofu Spring Rolls

To make the crispy tofu, cut the tofu into 5-inch long strips that are roughly 3/4 inch thick and wide. Pat them dry with paper towels. Heat the canola oil over medium high heat and add the tofu strips in an even layer in the hot oil, working in batches as neccessary so you don’t crowd them in the pan. Fry until golden and crispy on each side, turning as needed, about 4 to 7 minutes per side. Remove and set on a plate lined with paper towels. Allow to cool to room temperature.
Before you being assembling the rolls, make sure all of the ingredients are ready and placed around a clean work surface. Fill a large bowl with warm water. Submerge one of the sheets of rice paper in the water until it is soft and pliable, about 10 to 20 seconds. Place the rice paper flat on the working surface and place 3 of the large radish slices down the center, leaving a couple inches of empty space at each end. Place a piece of the crispy tofu over the radishes, followed by a small handful of the arugula, two of the green onion stem pieces, and a pinch of the cilantro.
Fold the left side of the wrapper over the filling, then fold the right side over the filling and press down gently to secure. Hold the whole wrap firmly in place and fold the top and bottom flaps in and press gently to seal. Repeat with the remaining ingredients.
To store, you can wrap the rolls in plastic wrap and keep them in the refrigerator for up to 3 days.

Ingredients for Peanut Miso Dipping Sauce

Whisk together all of the ingredients in a medium bowl until smooth.


Radish & Tofu Spring Rolls

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