Southeast Asian Tofu Roll with Peanut Sauce

  • Active Time 20m
  • Total Time 20m

Makes 6

This roll was originally inspired by the Indonesian gado gado salad - jicama, carrots, cucumbers, hard-boiled eggs, bean sprouts, tofu and any other ingredient thrown in at the whim of the chef - that is served with a peanut sauce. We then thought about how satay in Malaysia is served with compressed rice cakes. It seemed like a natural fusion/cross-cultural dish to combine the ingredients together in one sushi roll. We find that a hand-roll is a great way to put this roll together - you are able to pack it full with lots of vegetables. When preparing it, think of an ice cream cone. You wrap the roll into a conical shape, albeit the bottom will be slightly open, just like where you bite the ice cream cone to get that melted chocolate ice cream at the bottom.


  • 3 dried nori sheets, halved crosswise
  • 3 cups Sushi Rice (see recipe)
  • 4 ounces baked or smoked firm tofu, cut into matchstick-size strips
  • 1 large carrot, peeled, cut into matchstick-size strips, blanched
  • 2 ounces bean sprouts
  • 1/2 English hothouse cucumber, cut into matchstick-size strips

  • 6 teaspoons purchased Asian peanut sauce

  • Accompaniments: soy sauce, wasabi paste, pickled ginger

Companion recipe: Sushi Rice


Place 1 piece nori shiny-side down on bamboo sushi mat. Using rice paddle, spread 1/2 cup Sushi Rice crosswise over one third of sheet. Arrange 1/5 tofu, carrot, bean sprouts and cucumber horizontally over middle of rice with 1/2-inch of the filling extending past edge of nori sheet. Drizzle 1 teaspoon peanut sauce over fillings.

Beginning with rice side, roll the nori around filling at a slight angle to achieve a conical shape. Repeat with remaining nori, rice, tofu, vegetables and sauce.

Serve sushi with accompaniments.

Recipe created exclusively for by Robert Danhi and Estrellita-Leong Danhi.

Serving size = 1 roll

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6380

nutrition information per serving

172 calories; 3g total fat; 0mg cholesterol; 35mg sodium; 31g carbohydrates; 1g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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