Description
These Teriyaki Tofu & Vegetable Spring Rolls are a vibrant and healthy dish that combines crispy vegetables and tender marinated tofu. Perfect for quick weeknight dinners or gatherings, they are a delightful explosion of flavor in every bite.
Ingredients
Scale
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 teaspoons water
- 1 block (14 oz) firm tofu, pressed and drained
- 1 tablespoon vegetable oil (for frying tofu)
- 1 cup bell peppers, julienned (mixed colors)
- 1 cup carrot, julienned
- 1 cup cucumber, julienned
- 1 cup red cabbage, shredded
- 2 green onions, sliced
- 1 teaspoon freshly grated ginger
- 1 package (8-10 sheets) rice paper wrappers
- Fresh cilantro leaves (for garnish)
- Sesame seeds (for garnish)
- Extra teriyaki sauce for dipping
- Sriracha or chili sauce (optional)
Instructions
- Begin by preparing the teriyaki sauce. In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon mirin, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and 2 teaspoons water. Heat over medium-low, stirring until the mixture thickens, which should take about 3-5 minutes. Look for a syrupy consistency; avoid boiling.
- While the sauce is thickening, press the tofu. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top, like a cast-iron skillet, for 15-20 minutes. This step ensures the tofu will be firm and crispy when cooked. If it feels too soft after pressing, give it a few more minutes.
- Once pressed, cut the tofu into 1/2-inch cubes. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the tofu cubes and cook for about 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. The tofu should have a nice crunch; avoid overcrowding the pan, as this can lead to steaming rather than frying.
- Add the julienned bell peppers, carrots, cucumber, and shredded cabbage to the skillet with the tofu. Stir in 1 teaspoon of freshly grated ginger and sauté for an additional 3-4 minutes until the vegetables are slightly tender yet still vibrant in color. They should be bright and crunchy, not mushy.
- Remove the skillet from heat and pour the teriyaki sauce over the tofu and vegetables. Toss everything gently to coat evenly. Let the mixture cool for a few minutes while you prepare the rice paper wrappers.
- Fill a shallow dish with warm water. Take one rice paper wrapper and submerge it in the water for about 10-15 seconds, or until pliable but not overly soft. Lay it flat on a clean surface.
- Spoon a portion of the tofu and vegetable mixture onto the lower third of the wrapper, leaving space at the sides. Fold the sides over the filling and roll it away from you tightly, like a burrito. Be careful not to overfill, as this can lead to tearing. Repeat until you've used up the filling.
- Once rolled, place the spring rolls seam-side down on a plate. Garnish with fresh cilantro leaves and sesame seeds. If desired, serve with extra teriyaki sauce and optional Sriracha for a spicy kick.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 200
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Be mindful of how long you soak the rice paper wrappers. If you leave them in the water for too long, they can become too soft and tear easily. Allow the tofu to cool slightly after frying before adding it to the spring rolls to prevent the rice paper from becoming too sticky.