Ingredients
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4 rice paper wraps rice paper wraps4 rice paper wraps
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4 roasted nori sheets roasted nori sheets4 roasted nori sheets
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200g extra-firm tofu, pressed & sliced into strips extra-firm tofu200g extra-firm tofu, pressed & sliced into strips
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1 avocado, sliced avocado1 avocado, sliced
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1 small carrot, julienned carrot1 small carrot, julienned
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1/2 cucumber, julienned cucumber1/2 cucumber, julienned
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1/2 red bell pepper, thinly sliced red bell pepper1/2 red bell pepper, thinly sliced
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1/2 cup purple cabbage, shredded purple cabbage1/2 cup purple cabbage, shredded
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1/4 cup pickled ginger, chopped pickled ginger1/4 cup pickled ginger, chopped
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2 tbsp scallions, finely sliced scallions2 tbsp scallions, finely sliced
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1 tbsp toasted sesame seeds toasted sesame seeds1 tbsp toasted sesame seeds
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1 tbsp tamari or soy sauce (use gluten-free if desired) soy sauce1 tbsp tamari or soy sauce (use gluten-free if desired)
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1 tbsp rice vinegar rice vinegar1 tbsp rice vinegar
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1 tbsp white miso paste white miso paste1 tbsp white miso paste
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1 tsp maple syrup maple syrup1 tsp maple syrup
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1 tsp freshly grated ginger freshly grated ginger1 tsp freshly grated ginger
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1 tsp toasted sesame oil (optional) toasted sesame oil1 tsp toasted sesame oil (optional)
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Fresh shiso or cilantro leaves (optional, for garnish) cilantro leavesFresh shiso or cilantro leaves (optional, for garnish)
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Water, for soaking rice paper waterWater, for soaking rice paper
Directions
These vibrant wraps are perfect for a quick lunch or colorful appetizer. Use freshly pressed tofu for the best texture, and keep veggies crisp for a satisfying crunch. Serve immediately to preserve freshness. For a soy-free version, substitute tofu with chickpea tofu and tamari with coconut aminos. You can swap in any fresh seasonal veggies you have on hand. Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 1 day.
Steps
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1
Done
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Marinate the tofu: In a small bowl, whisk together tamari (or soy sauce), rice vinegar, white miso paste, maple syrup, grated ginger, and sesame oil (if using). Add tofu strips and gently toss to coat. Let marinate for at least 10 minutes. |
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2
Done
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Prep the veggies: While the tofu marinates, slice the avocado, carrot, cucumber, bell pepper, and purple cabbage. Chop the pickled ginger and slice the scallions. |
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3
Done
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Prepare the wraps: Fill a large shallow plate with warm water. Dip one rice paper wrap into the water for 5–10 seconds until just pliable (don’t over-soak). Place on a clean surface. |
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4
Done
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Layer the nori: Place a nori sheet on top of the softened rice paper wrap. |
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5
Done
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Assemble: Arrange a few strips of marinated tofu, avocado, carrot, cucumber, bell pepper, purple cabbage, pickled ginger, and scallions along the bottom third of the wrap. Sprinkle with sesame seeds and add shiso or cilantro leaves if desired. |
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6
Done
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Roll: Fold the sides inward, then roll tightly from the bottom up, encasing the filling. Repeat with remaining wraps. |
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7
Done
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Serve: Slice each wrap in half diagonally and serve immediately with extra tamari or dipping sauce. |
