Teriyaki Beancurd Rice Paper Rolls - a Nutritious and Healthy Vietnamese Flavours

Sometimes when the weather gets hot and humid, facing a variety of porridge, noodles, rice, and other starches, either I lose my appetite or I just can't muster the energy to eat. That's why every summer, I try to eat less starch and opt for other types of refreshing food as much as possible.

Tofu and salad are excellent choices. This teriyaki tofu rice paper roll combines both elements: the tofu is first pan-fried until golden, then simmered in teriyaki sauce for two to three minutes, enhancing its rich tofu flavor with a delicious teriyaki glaze. It's paired with a variety of vegetables—cabbage, carrots, mango—providing a crisp, refreshing, and light texture. Another important element is the homemade lime fish sauce, which is tangy, sweet, spicy, and very appetizing!

Ingredients

---

Basic Ingredients

Board Beancurd	1 carton
Teriyaki Sauce	3 tbsp
Vietnamese Rice Paper	Few slices
Red Cabbage	½ bulb
Carrot	1 stick
Mango	1 pc
Mint Leaves	1 bunch

Dipping Sauce

White Wine Vinegar	1 tbsp
Fish Sauce	1 tbsp
Lime Juice	from 1 lime
Garlic	2 cloves
Birdeye Chili	1 pc
Sugar	1 tbsp

Steps

---

1. Chop the chili peppers and garlic finely, then mix them with the other ingredients of the spicy sauce, stirring well to combine.

2. Slice the tofu into thick strips. Julienne the purple cabbage, carrot, and mango and set aside.

3. Heat 1 tablespoon of oil in a skillet over medium heat. Add the tofu strips and sear until the surfaces are golden brown.

4. Add teriyaki sauce to the skillet with the tofu strips. Cook until the tofu absorbs the sauce and thickens slightly. Set aside to cool.

5. Soften the rice paper by covering it with a damp cloth for about 30 seconds. Place the teriyaki tofu, purple cabbage, carrot, mango, and mint leaves on the softened rice paper. Roll and wrap it up.

6. Enjoy by dipping it in the spicy and tangy sauce for an appetizing experience!