These rainbow rolls are one of my favorite things to make because they are so simple, so delicious, and the only actual cooking involved is the tofu. Everything else is fresh, raw, and colorful. They’re healthy, they look incredible on a plate, and they store really well in the fridge if you want to make a big batch for the week.
But honestly? What really makes this dish is the sauce. It’s an explosion of perfectly balanced flavors: creamy from the peanut butter, salty from the soy sauce, sweet from the maple syrup, spicy from the sriracha, and sour from the lime juice. Trust me, this will become your new go-to condiment. It takes about a minute to throw together and you’ll want to put it on everything.
The rainbow rolls themselves come together fast once you have your veggies prepped. The rice paper wraps only need about 5 seconds in warm water before they’re pliable, and from there you just load them up and wrap like a burrito. I like to use red, orange, and yellow bell peppers along with red cabbage to get that full rainbow effect. Add some crispy teriyaki tofu and creamy avocado and you’ve got a meal that’s as fun to look at as it is to eat.
If you love tofu recipes, check out my [Spicy Ramen Noodle Bowl with Teriyaki Tofu and Bok Choy] for another easy weeknight meal.
What You’ll Need
For the rolls:
- Spring roll/rice paper wraps
- Bell peppers (red, orange, and yellow), sliced thin
- Red cabbage, shredded
- Cucumbers, sliced into matchsticks
- Avocado, sliced
- Carrots, julienned or shredded
- Tofu, marinated in your favorite teriyaki sauce
For the Thai peanut dipping sauce:
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 2 Tbsp rice wine vinegar
- 1 1/2 Tbsp maple syrup
- 2 Tbsp sriracha
- 1 tsp fresh ginger, minced or grated
- 1 tsp garlic, minced
- Juice of 1/2 a lime
- Hot water as needed to thin to your desired consistency
- Optional: 1 Tbsp sesame oil
Toppings:
- Sesame seeds
- Green onion, sliced
How to Make Them
- Start by marinating your tofu in teriyaki sauce. While it’s soaking up all that flavor, chop and prepare your vegetables.
- Add some oil to a frying pan on medium heat. Once the oil is hot, add your tofu and cook on all sides until crispy. Turn the heat to low and add more teriyaki sauce if you’d like.
- Mix all the peanut sauce ingredients together in a bowl and set aside. Add hot water a little at a time until you reach the consistency you want.
- Dip your rice paper wraps in warm water for about 5 seconds. Place the softened wrap on a plate, add your fillings, and wrap it up like a burrito.
- Top with sesame seeds and sliced green onion. Serve with the peanut dipping sauce and enjoy.
Tips
- These store great in the fridge. Wrap them tightly in plastic wrap or place in an airtight container with a damp paper towel to keep the rice paper from drying out.
- The peanut sauce thickens as it sits. Just add a splash of hot water to thin it back out.
- If you’re meal prepping, keep the sauce separate until you’re ready to eat.
- Try adding mango or pineapple for a tropical twist.
Teriyaki Tofu Rainbow Rolls with Thai Peanut Dipping Sauce
Fresh, colorful rainbow rolls loaded with veggies and crispy teriyaki tofu, served with an easy Thai peanut dipping sauce.Ingredients
For the rolls
- 12 rice-paper wrappers
- 1 red bell pepper thinly sliced
- 1 yellow or orange bell pepper thinly sliced
- 1 cup red cabbage shredded
- 1 Persian cucumber cut into matchsticks
- 2 avocados sliced
- 1 medium carrot julienned or shredded
- 1 14-ounce block extra-firm tofu pressed and cut into strips
- 1/2 cup teriyaki sauce for marinating
For the peanut sauce
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons maple syrup
- 2 tablespoons sriracha
- 1 teaspoon fresh ginger minced
- 1 teaspoon garlic minced
- 1/2 lime juiced
- hot water as needed
- 1 tablespoon sesame oil optional
For topping
- 1 tablespoon sesame seeds
- 4 green onions sliced
Instructions
- Start by marinating your tofu in teriyaki sauce. While it's soaking up all that flavor, chop and prepare your vegetables.
- Add some oil to a frying pan on medium heat. Once the oil is hot, add your tofu and cook on all sides until crispy. Turn the heat to low and add more teriyaki sauce if you'd like.
- Mix all the peanut sauce ingredients together in a bowl and set aside. Add hot water a little at a time until you reach the consistency you want.
- Dip your rice paper wraps in warm water for about 5 seconds. Place the softened wrap on a plate, add your fillings, and wrap it up like a burrito.
- Top with sesame seeds and sliced green onion. Serve with the peanut dipping sauce and enjoy.
