Name: Herb-filled Tofu Teriyaki and Veggie Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3 tablespoons tamari; 1 teaspoon cornstarch; Handful of cilantro, torn; 1/2 teaspoon minced garlic; 1 1/2 teaspoons brown sugar; 7 ounces of extra firm tofu, cut into 1/2 inch thick strips; 2 teaspoons sesame oil; 5 sheets rice paper; 1 teaspoon rice vinegar; 1/2 cucumber, cut into thin strips; 1/2 an avocado, cut into thin strips; 2 1/2 teaspoons tamari; 1 teaspoon sriracha; 2 1/2 tablespoons hot water; 1 1/2 tablespoons maple syrup; 1 1/2 tablespoons peanut butter; 1/2 teaspoon sesame oil; 1 cup mixed salad leaves; 1 small carrot, julienned

rolls

How do I make sure my rolls are cooked in the middle?

Revel in the vibrant flavors of our Herb-filled Tofu Teriyaki and Veggie Rolls. This low carb delight features fresh veggies, baked teriyaki tofu embraced in light rice paper sheets, served with an irresistible spicy peanut sauce.

Soybeans

Peanuts

Gluten Free

Lactose Free

Vegetarian

Vegan

Sauces

milliliter

tamari

Flour & Meal

gram

cornstarch

Fresh Vegetables

fresh cilantro

Seasonings

minced garlic

Sugars & Sweeteners

brown sugar

Meat Alternatives

extra firm tofu

Oils

sesame oil

Tortillas & Wraps

rice paper

Vinegar

rice vinegar

cucumber

Fresh Fruit

avocado

Condiments

sriracha

Water

water

Syrup

maple syrup

Nut Butter

peanut butter

spring mix

carrot

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Vitamin K

Vitamins

Saturated Fat

Total monounsaturated fatty acids

Alpha-carotene

Vitamin A

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Total polyunsaturated fatty acids

Sodium

Zinc

Copper

Manganese

Vitamin C

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-cryptoxanthin

Selenium

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Herb-filled Tofu Teriyaki and Veggie Rolls

Condiment & Toppings

Baking Goods

Produce

Meat & Seafood

Bakery

Beverages

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Preheat oven to 200 degrees Celsius and line a baking sheet with non-stick parchment paper.

In a medium-sized bowl, whisk together tamari, sesame oil, maple syrup, garlic, rice vinegar and cornstarch.

Add the tofu strips to the marinade ensuring all sides are well covered. Allow it to marinate for a minimum of 30 minutes.

Remove tofu from marinade and arrange on the prepared baking sheet. Bake for 25-30 minutes until tofu is slightly crispy.

To assemble the rolls, quickly dip a sheet of rice paper in warm water until soft and lay flat.

Place a few pieces of baked tofu in the middle of the roll, followed by cucumber strips, carrot, avocado, cilantro and mixed salad leaves.

Roll the rice paper carefully, tucking in the sides as you go, much like a spring roll.

To prepare the sauce, combine peanut butter, tamari, sriracha, sesame oil, brown sugar, and hot water in a bowl. Whisk until smooth.

Serve the rolls immediately with the spicy peanut sauce for dipping.

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