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 |
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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 |
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Fish Sauce | 1 tbsp |
Lime Juice | from 1 lime |
Garlic | 2 cloves |
Birdeye Chili | 1 pc |
Sugar | 1 tbsp |
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