Ingredients
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For the Marinated Tofu:
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1 block (14 oz) extra-firm tofu, pressed and thinly sliced
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon rice vinegar
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1 tablespoon maple syrup or agave nectar
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1 clove garlic, minced
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1 teaspoon grated fresh ginger
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1 tablespoon vegetable oil
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For the Dipping Sauce:
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon rice vinegar
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1 tablespoon maple syrup or agave nectar
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1 teaspoon sriracha sauce (adjust to taste)
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1 clove garlic, minced
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1 teaspoon grated fresh ginger
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For the Wrap Assembly:
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4 large gluten-free rice paper wrappers
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1 cup cooked rice vermicelli noodles, cooled
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1 cup fresh bean sprouts
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1 cucumber, julienned
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1 carrot, julienned
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1 Fresh herbs (such as mint, cilantro, and Thai basil)
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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
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1
Done
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In a bowl, whisk together the marinade ingredients for the tofu: soy sauce, rice vinegar, maple syrup, minced garlic, grated ginger, and vegetable oil. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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Lay the softened rice paper wrapper on a clean, flat surface. |
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6
Done
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Place a small portion of cooked rice vermicelli noodles in the center of the wrapper, leaving some space at the edges. |
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7
Done
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Add a few slices of marinated tofu, cucumber, carrot, bean sprouts, and a generous handful of fresh herbs on top of the noodles. |
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8
Done
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Fold in the sides of the rice paper, then roll up the wrapper tightly, starting from the bottom. |
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9
Done
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Repeat with the remaining wrappers and fillings. |
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10
Done
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Serve the wraps with the dipping sauce and lime wedges on the side. |
