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Teriyaki tofu rainbow rolls with colorful vegetables arranged on a white plate with Thai peanut dipping sauce, garnished with sesame seeds and green onions

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings

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.