Rice Paper Tacos with Tofu

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!

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2 Servings

Calories: 486 kcal per serving

Ingredients

½ blocks - extra firm tofu
¾ cup - teriyaki sauce
1 tbsp - sesame oil
2 sheets - rice paper
neutral oil
Spicy mayo
½ cup - edamame
1 cup - romaine lettuce
⅓ cup - green onion
Sprinkle of sesame seeds
1 - avocado

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