Vegetarian Popiah
Elevate your appetizer game with this fresh and flavorful Vegetarian Popiah recipe, a delightful twist on the classic Southeast Asian street food. Perfect for a light meal or a vibrant starter, these soft popiah skins are filled with crispy tofu, sautéed carrots, bean sprouts, and refreshing cucumbers, all wrapped with crisp lettuce and topped with a drizzle of hoisin and sweet chili sauces. A harmonious blend of textures and flavors comes together in every bite, ready in just 35 minutes from prep to plate. Packed with plant-based goodness and seasoned with garlic, soy sauce, and a splash of spice, this vegetarian version delivers a satisfying yet healthy experience. Serve it fresh and roll into a world of taste with this irresistible dish that’s sure to impress at your next gathering!
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Recipe Information
Ingredients
- 10 pieces Popiah skins
- 200 grams Firm tofu
- 2 medium Carrots, julienned
- 1 medium Cucumber, julienned
- 100 grams Bean sprouts
- 10 pieces Lettuce leaves
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 3 tablespoons Sweet chili sauce
- 2 tablespoons Hoisin sauce
- 2 tablespoons Oil
- 50 milliliters Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Slice the firm tofu into thin strips and pat dry with paper towels to remove excess moisture.
Heat 1 tablespoon of oil in a non-stick pan over medium heat.
Add the tofu strips and cook for about 5 minutes, or until golden brown on all sides.
Remove the tofu from the pan and set aside.
In the same pan, add the remaining tablespoon of oil and sauté the minced garlic until fragrant, about 30 seconds.
Add the julienned carrots and stir-fry for 2-3 minutes, or until they are just tender.
Add the bean sprouts, soy sauce, water, salt, and pepper to the pan, and stir-fry for another 2 minutes.
Return the tofu to the pan and mix well to combine with the vegetables. Remove from heat and let cool slightly.
To assemble the popiah, lay a popiah skin on a flat surface.
Place a piece of lettuce on the popiah skin, followed by a tablespoon of the tofu and vegetable mixture.
Top with a few strips of cucumber and a drizzle each of sweet chili sauce and hoisin sauce.
Fold the sides of the popiah skin over the filling, then roll tightly from one end to the other to enclose the filling.
Repeat the process with the remaining ingredients.
Serve the Vegetarian Popiah fresh as a light meal or appetizer.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 5373 mg | 234% | |
| Total Carbohydrate | 234.0 g | 85% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 58.6 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1533 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
