Teriyaki Tofu Rice Wraps

Tofu, often referred to as bean curd, is a staple in many plant-based diets and for good reason. Packed with protein and essential amino acids, tofu serves as a versatile meat substitute that can absorb flavors beautifully, making it ideal for a variety of dishes, including our Teriyaki Tofu Rice Wraps.

Dive into the world of plant-based cuisine with these Teriyaki Tofu Rice Wraps! This vibrant dish is packed with marinated tofu, fresh veggies, and aromatic rice, making it a nutritious and satisfying meal for everyone. Our article walks you through each step of the cooking process, from selecting the right ingredients to mastering the art of rolling rice paper wraps. Whether you're a seasoned vegan or just looking to add more wholesome meals to your diet, these wraps will surely impress!

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Ingredients

1 block (14 oz) firm tofu, pressed and drained

1/4 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons honey or maple syrup (for a vegan option)

1 tablespoon sesame oil

1 tablespoon cornstarch

1 tablespoon vegetable oil

4 large rice paper wraps

1 cup cooked jasmine rice (or substitute with brown rice)

1 cup shredded carrots

1 cup cucumber, julienned

1/2 red bell pepper, thinly sliced

1/4 cup green onions, chopped

Sesame seeds (for garnish)

Fresh cilantro or mint leaves (optional, for garnish)

Instructions

Marinate the Tofu: In a mixing bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), and sesame oil until well combined. Cut the pressed tofu into long strips, then gently place the strips into the marinade, ensuring they are all coated. Allow them to marinate for at least 30 minutes, flipping the tofu halfway through to guarantee even flavor absorption.

Prepare the Tofu: After marinating, remove the tofu from the marinade and lightly dust the strips with cornstarch, coating all sides. This step is essential for creating a deliciously crispy exterior during cooking.

Cook the Tofu: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the tofu strips to the skillet. Cook for approximately 3-4 minutes on each side or until they are golden brown and crispy. Once cooked, remove the tofu from the skillet and set aside to cool slightly.

Set Up the Rice Wraps: Fill a shallow dish or wide pan with warm water. Take each rice paper wrap and gently dip it into the water for about 10-15 seconds or until it becomes soft and pliable. Remove it from the water and place it flat on a clean work surface.

Assemble the Wraps: In the center of each rice paper wrap, add a small spoonful of cooked jasmine rice. Layer it with a few pieces of the crispy teriyaki tofu, followed by a generous handful of shredded carrots, julienned cucumber, thinly sliced red bell pepper, and a sprinkle of chopped green onions.

Wrap Tight: Carefully fold the sides of the rice paper over the filling, then begin rolling from the bottom up. Tuck the filling in tightly as you roll to create a secure wrap. Repeat this process until all rice wraps are assembled.

Serve: Arrange the finished wraps on a serving platter. Garnish with a sprinkle of sesame seeds and add optional fresh cilantro or mint leaves for a pop of color. Serve with any remaining teriyaki sauce on the side for dipping.

- Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings