Teriyaki Tofu Rice Wraps

Teriyaki is a traditional Japanese cooking technique that involves grilling or broiling food while basting it with a soy sauce-based marinade. The name "teriyaki" itself is derived from two Japanese words: "teri," which refers to the glaze or sheen that the sauce gives to the food, and "yaki," which means to grill or broil. This method of cooking has a rich history that dates back to the early 17th century, where it was primarily used to prepare fish and meat.

Discover the vibrant and delicious world of Teriyaki Tofu Rice Wraps! This recipe combines crispy marinated tofu with fresh veggies, all wrapped in delicate rice paper. Perfect for quick meals, these wraps are vegan, gluten-free, and packed with flavor. Learn about the history of teriyaki, ingredient selections, and preparation methods to craft these satisfying wraps. Ideal for lunch, dinner, or gatherings, they offer versatility and nutrition in every bite!

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Ingredients

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

1/4 cup low-sodium soy sauce

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

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon minced ginger

1 teaspoon minced garlic

1 cup cooked jasmine or basmati rice

1 cup shredded carrots

1 cup cucumber, julienned

1 bell pepper, sliced (any color)

1 avocado, sliced

4 large rice paper wrappers

Fresh cilantro or green onions, for garnish

Sesame seeds, for garnish

Lime wedges, for serving

Instructions

Marinate the Tofu:

Start by cutting the pressed tofu into thin slices or cubes. In a mixing bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced ginger, and minced garlic to create a cohesive teriyaki marinade. Gently add the tofu pieces into the bowl, ensuring each piece is fully coated with the marinade. Cover the bowl and allow it to marinate in the fridge for at least 30 minutes, turning the tofu occasionally for even flavor absorption.

Cook the Tofu:

Heat a non-stick skillet over medium-high heat until hot. Add the marinated tofu pieces to the skillet, reserving the leftover marinade for later. Cook the tofu for 5-7 minutes, turning the pieces halfway through, until they achieve a golden-brown color and a slightly crispy texture. Pour the reserved marinade into the skillet and let it simmer for an additional 2-3 minutes to thicken, coating the tofu in delicious sauce. Remove the skillet from heat and set the cooked tofu aside.

Prepare Rice Paper Wrappers:

Fill a shallow dish with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds, just until it becomes pliable. Carefully lay the soaked wrapper flat on a clean surface, making sure it isn’t torn.

Assemble the Wraps:

In the center of the moistened rice paper, add a small scoop of cooked rice (approximately 1/4 cup). Then layer with a few slices of cooked teriyaki tofu, followed by your choice of shredded carrots, julienned cucumber, bell pepper slices, and avocado. Be sure not to overfill to allow for easy rolling.

Wrap it Up:

Starting from the bottom of the rice paper where the filling is, fold the sides inward over the filling. Then, roll the rice paper from the bottom up tightly, similar to making a burrito. Repeat this process for the remaining rice paper wrappers and filling ingredients.

Serve:

Arrange the finished wraps on a serving platter. Add a garnish of chopped fresh cilantro or green onions atop the wraps, then sprinkle sesame seeds for an additional texture and flavor. Don’t forget to serve with lime wedges on the side, allowing guests to add a zesty kick if desired.

Prep Time, Total Time, Servings: 20 min | 1 hr | 4 servings