Get ready to embark on a culinary adventure that transforms simple ingredients into a mouthwatering masterpiece! These Teriyaki Tofu Spring Rolls are not just a meal, they're a sensory experience that combines crispy, marinated tofu, fresh, vibrant vegetables, and a mind-blowing sriracha peanut sauce that will have you craving more with every single bite. Whether you're a seasoned home chef or a curious food lover looking to impress, this recipe promises to elevate your cooking game and transport your palate straight to the bustling street markets of Asia.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 block firm tofu, pressed and cubed
- 1/4 cup teriyaki sauce
- 8 rice paper wrappers
- 1 cup mixed vegetables (carrots, bell peppers, cucumber)
- 1/4 cup peanut butter
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
Instructions
- Press tofu for 15-20 minutes using a tofu press or by wrapping in paper towels and placing a heavy object on top to remove excess moisture.
- Cut pressed tofu into uniform 1/2-inch cubes and marinate in teriyaki sauce for 10 minutes, allowing flavors to penetrate.
- Prepare vegetables by julienning carrots, bell peppers, and cucumber into thin, uniform strips approximately 3-4 inches long.
- Fill a large, shallow dish with warm water for softening rice paper wrappers. Ensure water temperature is around 100-110°F for optimal rice paper texture.
- Dip each rice paper wrapper into warm water for 5-10 seconds until slightly pliable but not completely soft. Place on a clean, damp kitchen towel.
- Arrange marinated tofu cubes and julienned vegetables in the center of the rice paper wrapper, leaving about 1 inch of space on each side.
- Fold bottom edge of wrapper over filling, then fold in side edges, and roll tightly upward to create a neat, compact spring roll.
- For the sauce, whisk together peanut butter, sriracha, soy sauce, and lime juice in a small bowl until smooth and well combined.
- Heat a non-stick skillet over medium heat and lightly pan-fry tofu cubes for 2-3 minutes on each side until golden and crispy.
- Serve spring rolls immediately with sriracha peanut sauce, garnished with optional chopped cilantro or green onions.
Tips
- Tofu Pressing Perfection: Removing excess moisture is crucial for achieving that golden, crispy exterior. Use a tofu press or the paper towel method with a heavy weight for best results.
- Marination Magic: Allow your tofu to sit in teriyaki sauce for at least 10 minutes to ensure deep, rich flavor penetration.
- Wrapper Wisdom: Work with warm water around 100-110°F when softening rice paper. Too hot, and they'll become mushy; too cold, and they'll be stiff and prone to tearing.
- Rolling Technique: Practice makes perfect! Keep your rolls tight but not too compact to prevent tearing. Leave a little breathing room for the filling.
- Sauce Consistency: Whisk your peanut sauce thoroughly to avoid lumps and achieve a smooth, creamy texture that clings perfectly to your spring rolls.
- Serve Immediately: These spring rolls are best enjoyed fresh and warm, so time your preparation and cooking to serve right away.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 15g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 0mg
