I love this recipe because it transforms simple tofu into something incredibly flavorful and satisfying. The chewy texture of the baked tofu, paired with the delicate seaweed and sticky Vietnamese-inspired sauce, creates an irresistible combination. I also appreciate how beginner-friendly it is, since the steps are simple and the ingredients are easy to work with. Whether I make it for a quick weeknight dinner or meal prep, it always turns out delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Firm tofu
Nori sheets
Cornstarch
Lemongrass
Soy sauce
Sweet chili sauce
Sugar
Garlic
Olive oil or neutral cooking oil
Water
Green onions, chopped
Toasted sesame seeds
Directions
I slice the firm tofu into bite-sized rectangles and pat each piece dry.
I coat every tofu piece evenly with cornstarch, shaking off any excess.
I arrange the tofu on a parchment-lined baking sheet and bake at 350°F (175°C) for about 25 minutes, flipping halfway through until golden.
I allow the baked tofu to cool until it is comfortable to handle.
I cut the nori sheets into strips long enough to wrap around each tofu piece.
I mix cornstarch and water to create a simple slurry that seals the nori.
I wrap each tofu piece with a strip of nori and brush the end with the slurry to secure it.
I heat the oil in a large skillet over medium heat.
I sauté the minced garlic and lemongrass for 2 to 3 minutes until fragrant.
I stir in the soy sauce, sweet chili sauce, sugar, and water to create the glaze.
I carefully add the wrapped tofu rolls and simmer them for 2 to 3 minutes until the sauce thickens and coats each roll.
I garnish with chopped green onions and toasted sesame seeds before serving over steamed rice or alongside vegetables.
Servings and Timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Variations
I sometimes cook the tofu in an air fryer instead of the oven for an even crispier texture. When I want extra heat, I add chopped bird’s eye chili or a pinch of red pepper flakes. I also enjoy finishing the dish with toasted sesame oil for extra richness. If I am looking for a different protein, I swap the tofu for tempeh, which works beautifully with the same flavorful sauce. Occasionally, I add sautéed mushrooms or steamed broccoli to make the meal even heartier.
Storage/Reheating
I enjoy these tofu rolls fresh because the coating stays at its crispiest. If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them gently in a non-stick skillet over medium heat for about 5 to 6 minutes, adding a small splash of water if the sauce has become too thick.
FAQs
What type of tofu works best?
I prefer firm tofu because it holds its shape well while remaining tender and chewy after cooking.
Do I need to press the tofu?
No. I simply rinse the tofu, pat it dry, and begin preparing the recipe.
Can I use extra-firm tofu?
Yes. I can use extra-firm tofu, although I find it produces a slightly drier texture.
What is the purpose of the cornstarch?
I use cornstarch to create a crisp exterior, help the sauce cling to the tofu, and make the slurry that seals the nori.
Can I substitute the cornstarch?
Yes. I can use arrowroot starch or tapioca starch instead.
Can I cook the tofu in an air fryer?
Absolutely. I air-fry the coated tofu at 350°F (175°C) for about 20 minutes, flipping it halfway through.
What should I serve with these tofu rolls?
I like serving them with steamed white rice, stir-fried noodles, or sautéed greens for a complete meal.
Can I make the rolls ahead of time?
Yes. I often bake the tofu in advance and finish it in the sauce just before serving.
Are these rolls spicy?
I find they have a gentle kick from the sweet chili sauce, but I can easily make them milder or spicier by adjusting the chili.
Can I freeze the leftovers?
I do not usually freeze them because the nori and tofu texture change after thawing. I find they are best enjoyed fresh or within a couple of days.
Conclusion
I love making these Spicy Seaweed Tofu Rolls whenever I want a meal that is packed with bold flavors while remaining simple to prepare. The combination of tender tofu, crisp nori, fragrant lemongrass, and sticky savory sauce creates a comforting dish that never disappoints. Whether I serve them with rice, noodles, or fresh vegetables, they always make a satisfying plant-based meal that I look forward to making again.
These Spicy Seaweed Tofu Rolls feature crispy baked tofu wrapped in nori and coated in a bold lemongrass, garlic, and chili glaze. Served with rice and fresh vegetables, they make a flavorful, satisfying plant-based meal.
Ingredients
1 block firm tofu
2 to 3 nori sheets
2 tbsp cornstarch, plus 1 tsp for slurry
2 tbsp water, divided
1 stalk lemongrass, finely minced
2 tbsp soy sauce
3 tbsp sweet chili sauce
1 tsp sugar
2 cloves garlic, minced
2 tbsp olive oil or neutral cooking oil
Chopped green onions, for garnish
Toasted sesame seeds, for garnish
Instructions
Slice the firm tofu into bite-sized rectangles and pat each piece dry.
Coat the tofu evenly with cornstarch, shaking off any excess.
Arrange the tofu on a parchment-lined baking sheet and bake at 350°F (175°C) for about 25 minutes, flipping halfway through, until golden.
Allow the tofu to cool until easy to handle.
Cut the nori sheets into strips large enough to wrap around each tofu piece.
Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, then use it to seal each nori strip around the tofu.
Heat the oil in a large skillet over medium heat and sauté the garlic and lemongrass for 2 to 3 minutes.
Stir in the soy sauce, sweet chili sauce, sugar, and remaining water to create the glaze.
Add the wrapped tofu rolls and simmer for 2 to 3 minutes until the sauce thickens and coats the rolls.
Garnish with chopped green onions and toasted sesame seeds before serving with steamed rice or vegetables.
Notes
Air-fry the tofu at 350°F (175°C) for about 20 minutes for an extra crispy texture.
Add bird’s eye chili or red pepper flakes for more heat.
Finish with a drizzle of toasted sesame oil for added richness.
Substitute tempeh for tofu if desired.
Serve with rice, noodles, or sautéed greens for a complete meal.
Store leftovers in the refrigerator for up to 2 days and reheat gently in a skillet.
