Teriyaki Tofu Rice Wraps

In recent years, the culinary world has seen a remarkable shift toward plant-based meals, driven by a growing awareness of health, sustainability, and nutrition. As more people seek to incorporate vegetarian and vegan options into their diets, dishes that showcase the versatility and richness of plant-based ingredients have surged in popularity. One such dish that beautifully marries flavor and nutrition is Teriyaki Tofu Rice Wraps.

Discover the joy of cooking with Teriyaki Tofu Rice Wraps, a delicious plant-based dish that combines savory marinated tofu, fresh vegetables, and tender rice wraps. This recipe is perfect for any meal—lunch, dinner, or as an appetizer. Learn how to marinate and cook tofu for optimal flavor and texture, assemble the wraps, and customize them with your favorite ingredients. Enjoy a nutritious, visually appealing meal that aligns with a sustainable lifestyle.

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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 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 bowl, combine soy sauce, rice vinegar, honey (or maple syrup), and sesame oil. Cut the pressed tofu into long strips and marinate them in the sauce for at least 30 minutes, flipping halfway to ensure even coverage.

Prepare the Tofu: After marination, dust the tofu strips with cornstarch on all sides. This will help achieve a crispy texture during cooking.

Cook the Tofu: In a large skillet, heat vegetable oil over medium-high heat. Add the tofu strips and cook for about 3-4 minutes on each side until golden brown and crispy. Remove from heat and set aside.

Set Up the Rice Wraps: Fill a shallow dish or pan with warm water. Dip each rice paper wrap in the water for about 10-15 seconds, or until it becomes pliable. Lay it flat on a clean work surface.

Assemble the Wraps: In the center of each rice paper, add a spoonful of cooked jasmine rice, a few pieces of crispy teriyaki tofu, a handful of shredded carrots, julienned cucumber, sliced red bell pepper, and chopped green onions.

Wrap Tight: Fold the sides of the rice paper over the filling, then roll from the bottom to the top, tucking it tightly as you go. Repeat this process for the remaining rice wraps.

Serve: Arrange the wraps on a platter, garnishing them with sesame seeds and optional fresh cilantro or mint leaves. Serve with leftover teriyaki sauce for dipping.

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