Teriyaki Tofu Spring Rolls with Strawberries
Ingredients
Teriyaki sauce
- 1/4 cup low-sodium tamari or soy sauce
- 3 tablespoons water
- 2 tablespoons mirin (Japanese cooking wine)
- 2 tablespoons honey
- 1 large clove of garlic, minced
- 1 teaspoon minced ginger
- 1 teaspoon cornstarch
Spring rolls
- 12 ounce (340g) package of extra-firm tofu, drained
- 1 1/2 tablespoons safflower oil (or any vegetable oil)
- pinch of salt
- 15 sheets of 22cm (~8.5-inch) rice paper wrappers
- 1 large red bell pepper, seeded and sliced into thin strips
- 2 carrots, peeled and sliced into matchsticks
- 2 persian cucumbers, julienned
- 5 to 6 medium strawberries, hulled and sliced
- 1/4 cup mint leaves
- 1/4 cup cilantro
Preparation
Prepare the teriyaki sauce by whisking together tamari, water, mirin, honey, minced garlic, minced ginger, and cornstarch in a small saucepan; cook over medium heat, stirring constantly, until thickened, about 2-3 minutes.
Drain and press the tofu to remove excess water, then cut into strips; heat oil in a skillet over medium-high heat, add tofu and a pinch of salt, cook until browned, about 5-7 minutes, then stir in the teriyaki sauce and cook for another 2-3 minutes.
Prepare the vegetables and fruits by slicing the red bell pepper into thin strips, peeling and cutting carrots into matchsticks, julienning the persian cucumbers, and hulling and slicing the strawberries.
Assemble the spring rolls by dipping each rice paper wrapper in warm water for 10-15 seconds until pliable, then lay flat and add cooked tofu, bell pepper, carrots, cucumbers, strawberries, mint leaves, and cilantro; fold the sides and roll tightly.
Serve the spring rolls immediately for the best texture and freshness.
Tips
You can substitute other vegetables for the ones listed, such as lettuce, avocado, or bean sprouts, based on availability.
