Vietnamese roll with tofu

By: La vie dans mon assiette
In collaboration with Unisoya


What you need:

Tofu marinade (makes 4 rolls):

1 half 300 gr package of Unisoya ginger tofu

2 tablespoons hoisin sauce

1 teaspoon cornstarch

Salt and pepper

1 teaspoon sesame oil


Sauce (2 servings):

2 tablespoons mayonnaise

1 tablespoon hoisin sauce

1 teaspoon fish sauce

2 teaspoons soy sushi sauce

1 teaspoon sesame oil

½ tsp sriracha

½ teaspoon ginger

1 dash lemon juice

For the vermicelli:

1 liter of water

1 tsp ginger

1 teaspoon rice vinegar

2 tablespoons soy sauce

rice vermicelli


For the rolls:

4 sheets of rice

1 grated carrot

¾ cup edamame

A few fine cucumber juliennes

Fresh coriander

Mint leaves

Sliced green onions

Sesame seeds


The instructions:

Cut the block of tofu into 4 equal sticks lengthwise and place them in a dish that closes. Add 2 tablespoons of hoisin sauce and allow to marinate together for 24 hours in the refrigerator. The recipe can also be made live, but the tofu will be just less flavorful.

Cook the tofu in a non-stick skillet over medium-low heat with 1 tsp sesame oil until the pieces are toasted. Set aside.

Heat the vermicelli water and its ingredients. Leave to marinate for a few minutes. Add vermicelli and remove from heat when cooked. Pour into a colander, retaining the ginger pieces. Set aside

Make the sauce.

Prepare the ingredients for the rolls. Run fresh water about 5 seconds on a sheet of rice. We don’t want the sheet to be completely soft to prevent tearing. In other words, the leaf continues to absorb moisture and ends up being tender when rolled. Add the ingredients, a drizzle of sauce and roll up.  Serve with the remaining sauce to add if necessary.


Enjoy your meal!!