Nothing invokes fresh like these Teriyaki Tofu Summer Rolls. With their crispy raw vegetables, Asian flavor and deliciously aromatic herbs you're bound to become addicted to this vegan treat. —todayimight.com
Teriyaki Tofu Preparation
Block Medium-Firm Tofu
dark sesame oil
Sambal Oelek chili paste
Summer Roll Preparation
8 1/2 inch spring roll wrappers
head of green lettuce, sliced
large carrots, julienned
english cucumber, julienned
thai basil leaves
In This Recipe
Cut the tofu into slices that are about 3 inches long and 1/4 inch thick.
Lay out on a paper towel then set a cutting board or plate over top to allow tofu to drain for about 30 minutes.
Combine the remaining 6 ingredients for the teriyaki tofu preparation in a small bowl and stir until sugar dissolved and ingredients well incorporated.
Once tofu has drained, transfer to sided dish, spoon the marinade over the tofu until well covered, then refrigerate for 30-60 minutes.
Once marinated, pan fry in a tablespoon of oil until browned on both sides.
Prepare vermicelli per package instructions.
Once ready, soak a springroll wrapper in hot water in a shallow pan for 1-2 seconds then transfer flat onto preparation surface.
Place about a 1/4 cup of vermicelli noodles in center of spring roll wrapper.
Add a few carrot slices, a few cucumber slices, and a couple of mint and/or basil leaves per your own preference.
Top with a slice of tofu then fold sides of wrapper up over ingredients, fold bottom of wrapper over sides, then roll.
Serve with your favorite peanut dipping sauce or sweet chili sauce.