Ingredients
-
For the Marinated Tofu:
-
1 block (14 oz) extra-firm tofu, pressed and thinly sliced
-
2 tablespoons soy sauce (or tamari for gluten-free)
-
1 tablespoon rice vinegar
-
1 tablespoon maple syrup or agave nectar
-
1 clove garlic, minced
-
1 teaspoon grated fresh ginger
-
1 tablespoon vegetable oil
-
For the Dipping Sauce:
-
2 tablespoons soy sauce (or tamari for gluten-free)
-
1 tablespoon rice vinegar
-
1 tablespoon maple syrup or agave nectar
-
1 teaspoon sriracha sauce (adjust to taste)
-
1 clove garlic, minced
-
1 teaspoon grated fresh ginger
-
For the Wrap Assembly:
-
4 large gluten-free rice paper wrappers
-
1 cup cooked rice vermicelli noodles, cooled
-
1 cup fresh bean sprouts
-
1 cucumber, julienned
-
1 carrot, julienned
-
1 Fresh herbs (such as mint, cilantro, and Thai basil)
-
1 Lime wedges (for garnish)
Directions
Customize your wrap by adding crushed peanuts or a dash of sriracha for extra flavor. Enjoy the fresh and vibrant taste of Vietnam with every bite of this Vietnamese-inspired Tofu and Veggie Wrap.
Steps
1
Done
|
In a bowl, whisk together the marinade ingredients for the tofu: soy sauce, rice vinegar, maple syrup, minced garlic, grated ginger, and vegetable oil. |
2
Done
|
Place the thinly sliced tofu in a shallow dish and pour the marinade over it. Gently toss to coat the tofu evenly. Allow it to marinate for at least 15 minutes. |
3
Done
|
While the tofu is marinating, prepare the dipping sauce. In a separate bowl, whisk together soy sauce, rice vinegar, maple syrup, sriracha sauce, minced garlic, and grated ginger. Adjust the flavor with sriracha sauce to your desired level of spiciness. |
4
Done
|
To assemble the wraps, fill a shallow dish or a pie plate with warm water. Dip one rice paper wrapper into the water for about 15 seconds until it becomes pliable. |
5
Done
|
Lay the softened rice paper wrapper on a clean, flat surface. |
6
Done
|
Place a small portion of cooked rice vermicelli noodles in the center of the wrapper, leaving some space at the edges. |
7
Done
|
Add a few slices of marinated tofu, cucumber, carrot, bean sprouts, and a generous handful of fresh herbs on top of the noodles. |
8
Done
|
Fold in the sides of the rice paper, then roll up the wrapper tightly, starting from the bottom. |
9
Done
|
Repeat with the remaining wrappers and fillings. |
10
Done
|
Serve the wraps with the dipping sauce and lime wedges on the side. |