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Delightful Sesame-Soy Tofu Wrap with Pickled Cucumber Ribbons

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Experience the perfect blend of flavors with this Sesame-soy tofu wrap, featuring savory marinated tofu and the refreshing crunch of pickled cucumber ribbons. This easy-to-make dish is not only delicious but also visually stunning, making it ideal for casual meals or special gatherings. Bring joy to your kitchen and impress your guests with a dish that’s as enjoyable to prepare as it is to eat.

Ingredients

Scale
  • 1 block firm tofu (14 oz)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 8 rice paper wrappers
  • 1 medium English cucumber
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • Fresh herbs (cilantro or mint), to taste
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Press the firm tofu between paper towels for 20 minutes to remove excess moisture. Slice thinly.
  2. In a bowl, combine soy sauce and sesame oil, then marinate tofu slices for at least 30 minutes.
  3. Using a vegetable peeler, slice cucumber into thin ribbons. Mix rice vinegar, sugar, and salt in a bowl until dissolved; toss cucumber ribbons in the mixture and let pickle for 15 minutes.
  4. Heat a non-stick skillet over medium heat and cook marinated tofu slices until golden brown (about 5 minutes per side).
  5. Dip rice paper wrappers in warm water until soft. Lay flat and fill with cooked tofu, pickled cucumbers, fresh herbs, and sesame seeds.
  6. Fold in the sides tightly and roll up to enclose the filling. Serve immediately.

Nutrition

Keywords: Customize your wraps by swapping tofu with tempeh or grilled chicken. Experiment with sauces—try chili oil for heat or peanut butter for creaminess. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on a skillet.

Find it online: https://cookedtotaste.com/irresistible-sesame-soy-tofu-wrap-with-pickled-cucumbers/