Introducing my Tofu Teriyaki Fresh Rolls! A light and easily digestible meal that is packed, literally, with fresh nutrients. The fresh flavors are effortlessly balanced with the rich aromatic taste of the Unami-flavored tofu.
Tofu is one of those things people either love or hate, depending on how it was prepared. The prep work is critical, and the dish typically flops if skipped. Pressing for 10-15 minutes, slicing and marinating for another 10-15 minutes, and baking or air frying have been my most proven successes in the land of tofu.
I prefer to use my air fryer set to 400 F for 15 minutes or baking at 375 F for about 20 minutes works also.
My go-to sauce is Coconut Secret Teriyaki Sauce which gives the tofu a sticky, sweet but garlic, Unami flavor. I add sliced green onions on top as it marinates, ensuring all sides of the tofu slices are covered.
Putting Tofu Teriyaki Fresh Rolls Together
Using spring roll rice paper, I wet it on a plate filled with filtered water until it's soft and pliable. Then, I transfer the paper to my dry cutting board and fill it with the tofu on the bottom, carrots, cucumber on either side, and sprouts, pepper, cabbage, and lettuce over the top. I fold the left and right first, pull the bottom up and over, then roll it closed to seal the top.
The first few don't usually turn out beautifully for me, then my muscle memory kicks in, and there are little works of art to be served by the time I'm done.
I chose purple cabbage, cucumber, carrots, bell pepper, sprouts, and lettuce as my fresh ingredients. You can get creative and use what's in season or on hand. I slice my carrots and cucumber with a vegetable peeler like this one. It's sturdy and slices the carrots and cucumbers in a match-like shape. While not necessary, I squeezed the juice of an orange over the top the veggies to give the rolls a slight citrus flavor, which pairs well with teriyaki!
[lt_recipe name="Tofu Teriyaki Fresh Rolls! " servings="10 rolls" prep_time="15" cook_time="15" total_time="30" summary="Introducing my Tofu Teriyaki Fresh Rolls! A light and easily digestible meal that is packed, literally, with fresh nutrients. The fresh flavors are effortlessly balanced with the rich aromatic taste of the Unami-flavored tofu." print="yes" image="https://botanicalbarbara.com/wp-content/uploads/2022/01/DSCF3501-200x300.jpg" ingredients="1 cup carrots, peeled into sticks;1 cup cucumber, peeled into sticks ;½ cup red cabbage, finely sliced;1 diced bell pepper;1 cup sprouts ;10 lettuce leaves ;1 package of extra-firm tofu ;1 cup Coconut Secret Teriyaki Sauce;½ cup sliced green onions;10 rice spring roll papers; Optional: 1 orange, juiced ;; " ]After pressing the tofu for 10 minutes, slice it in long cubes and marinate in teriyaki sauce and green onions for 10-15 minutes; Transfer the tofu to an air fryer for 15 min at 400F or an oven for 20 min at 375F; Wet one spring roll paper in filtered water until pliable;Transfer to a dry surface ;Place a tofu strip in the middle horizontally, carrot and cucumber on either side, pepper, cabbage, sprouts, and lettuce over the top ;Pull left and right side of the spring roll paper in, bring the bottom up and then roll to seal the top, wetting it if necessary ;Dip in the sauce of your choosing and enjoy! ;Option: squeeze the juice of an orange over top of the veggies before putting together. [/lt_recipe]