Name: Rice Paper Tacos with Tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 Servings
Cuisine: American
Ingredients: 0.5 blocks extra firm tofu; 0.75 cup teriyaki sauce; 1 tbsp sesame oil; 2 sheets rice paper; neutral oil; Spicy mayo; 0.5 cup edamame; 1 cup romaine lettuce; 0.333 cup green onion; Sprinkle of sesame seeds; 1 avocado

These VIRAL Rice Paper Tacos have been making the rounds on social media this year and I am absolutely in love with them! The rice paper “tortillas” are SUPER simple to make and just so fun to cook with. I used tofu with mine but feel free to swap it with any protein you prefer!

Side Dishes

25 m

American

Food with Feeling

April 23, 2026

Foodwithfeeling.com

From the Cook

1/4

Rice Paper Tacos with Tofu

Food with Feeling Verified

Foodwithfeeling.com

Ingredients

Warning0 allergens identified

Rice Paper Tacos with Tofu

½ blocks extra firm tofu~8 ounces, pressed and cut into ¼ inch strips

¾ cup teriyaki sauce

1 tbsp sesame oil

2 sheets rice papercut into quarters

neutral oilI used vegetable oil

For serving

Spicy mayomayo mixed with a little sriracha

½ cup edamame

1 cup romaine lettucethinly sliced

⅓ cup green onionthinly sliced

Sprinkle of sesame seeds

1 avocadothinly sliced

Instructions

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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. Drizzle with the spicy mayo and ENJOY!

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Rice Paper Hydration Technique 💧
Dip rice paper in warm (not hot) water for only 2-3 seconds until pliable—over-soaking makes them tear easily and become too sticky to handle properly.
Crispy Tofu Foundation 🔥
Press extra firm tofu between paper towels for 15-20 minutes before cooking, then pan-fry in a single layer with sesame oil over medium-high heat until golden on all sides for maximum texture and teriyaki sauce absorption.
Rice Paper Assembly Station 🎯
Set up your ingredients in order of use on a clean surface and work quickly after hydrating the rice paper, as it begins setting within 30 seconds—speed and organization are key to perfect tacos.
Spicy Mayo Emulsion Trick 🌶️
Whisk spicy mayo with a touch of sesame oil and lime juice to create a silky consistency that clings to ingredients rather than pooling at the bottom of the taco.
Layering for Structure 📚
Place romaine lettuce as your base layer first, then add tofu and toppings on top—this prevents the rice paper from becoming soggy and provides structural support so tacos hold together during eating.