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Teriyaki Tofu Rice-paper Rolls


- 1 cup Teriyaki Sauce

- Low-sodium soy sauce (or Braggs Aminos)

- 2 cloves garlic, minced

- 1 tsp crushed ginger

- Sesame oil

- 1/2 Red onion, Julienne-style

- 1/2 tsp crushed red peppers

- Asian salad mix (saves on preparation & budget friendly)

- Firm tofu (450g)

- 2 Tbsp olive oil

- Vermicelli rice noodles (gluten-free)

- Vietnamese-style rice paper

- Sriracha

Cooking Utensils:

- 1 container for marinating tofu

- 1 colander

- 1 large cooking pan or deep skillet

- 1 small sauce pan (for cooking rice noodles)

- 1 salad bowl


1. Prepare rice noodles

- Cook 2 minutes; remove from heat & drain. Rinse under cold water.

- Drizzle a small amount of Sesame oil over noodles and toss gently.

- Place noodles in refrigerator while prepping other items.

2. Whisk together the Teriyaki sauce, soy sauce (or Braggs Aminos), minced garlic, crushed ginger, sesame oil and crushed chili peppers.

3. Cut tofu into thick strips and place into a container. Pour Teriyaki sauce mixture over strips, and gently shake container to coat the tofu. Let marinade in refrigerator for 15-30 minutes.

4. Prepare Asian salad mix while tofu is marinating. Chop up any large leaves, and toss with 1/2 red onion, cut Julienne-style.

5. Heat olive oil in a skillet and cook marinated tofu until crispy and darkened.

6. Once the tofu is done cooking, get all your ingredients together (the rice noodles, Asian salad mix, tofu and the rice paper with a bowl of warm water).

7. Dip each rice paper into the water, lay it flat, and add your ingredients rolling the mixture together one veggie roll at a time. Tuck the ends, and set each roll aside for serving.

8. Whisk together some soy sauce and a little bit of sriracha in a small dipping bowl to dip your finished rice paper rolls.

Serve and enjoy!


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