Rice Paper Tacos with Tofu
These Rice Paper Tacos are so fun and simple to make! I used tofu with mine but feel free to swap it with any protein you prefer!
Servings: 2 servings
Ingredients
- ½ block extra firm tofu ~8 ounces, pressed and cut into ¼ inch strips
- ¾ cups of teriyaki sauce I used a store bought sauce from Trader Joe's
- 1 tablespoon of sesame oil
- 2 round sheets rice paper cut into quarters
- neutral oil for frying I used vegetable oil
For serving
- Spicy mayo mayo mixed with a little sriracha
- ½ cup edamame
- 1 cup romaine lettuce thinly sliced
- ⅓ cup green onion thinly sliced
- Sprinkle of sesame seeds
- 1 avocado thinly sliced
Instructions
- Marinate the tofu* by pouring the teriyaki sauce over the tofu strips in a shallow dish. Flip multiple times to coat and let marinate at room temperature for 30 minutes (or cover and place in the fridge for up to 24 hours).
- In a medium skillet, heat 1/2 inch of neutral oil over medium heat. Once hot, drop in one of the pieces of rice paper and let fry until it crisps up and becomes fully white. This will only take about 5-10 seconds. Remove from the skillet and let the excess oil drip off. Place on a paper towel lined plate. Repeat with the remaining pieces of rice paper.
- In a large non-stick skillet, heat 1/2 tablespoon of the sesame oil over medium heat. Once hot, add in the tofu and saute for 5 minutes untouched. Once it has formed a nice crust, flip and cook for a few more minutes on each side, about 12 minutes total. Remove from the skillet and slice into thin strips.
- Assemble the tacos by dividing all of the topping ingredients evenly among the rice paper "taco" shells. Deizzle with the spicy mayo and ENJOY!
Notes
HERE is my guide on prepping tofu!
