Rice Paper Tacos with Tofu

These VIRAL Rice Paper Tacos have been making the rounds on social media this year and I am absolutely in love with them! The rice paper “tortillas” are SUPER easy to make and just so fun to cook with.

Love a good viral recipe? So do we! Have you tried the viral baked oats, the Gigi Hadid Vodka Pasta OR my version of the viral Marry Me Tofu!? You’ll love them!

I’m not usually big on the tiktok trends but this one really caught my eye! I’ll have to be honest that I had no idea rice paper would crisp up like this and it’s so fun!

I don’t fry things super often so I could only eat a few of these before the oil started to feel like too much. But they were delicious and the crunch of the “shells” is super fun! I feel like this is a recipe that kids would really enjoy making.

How to make rice paper “taco shells”

If you watched my video (I linked it down below!) then you’ll know that these shells are super easy to make! Simply heat some neutral oil in a skillet and once hot, drop in small pieces of rice paper.

In merely SECONDS, the rice paper will bubble up and get super crunchy. It only takes about 5 seconds per pieces and is super fun to watch!

AND that’s it. Recipe done 🙂

I topped mine with some teriyaki tofu but really any protein would work well!

How long do these stay crispy?

I wanted to mention this so it didn’t catch anyone by surprise. BUT, you’ll want to enjoy these right away. I tested making them the day before and they got kind of stale.

SO, I suggest making them right before serving your tacos!

If you try this Rice Paper Taco recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking! And don’t forget to tag me on Instagram @foodwithfeeling!

These Rice Paper Tacos are so fun and simple to make! I used tofu with mine but feel free to swap it with any protein you prefer!

Servings servings

Calories

Author Brita Britnell

Ingredients

½ block extra firm tofu ~8 ounces, pressed and cut into ¼ inch strips¾ cups of teriyaki sauce I used a store bought sauce from Trader Joe’s1 tablespoon of sesame oil2 round sheets rice paper cut into quartersneutral oil for frying I used vegetable oil

For serving

Spicy mayo mayo mixed with a little sriracha½ cup edamame1 cup romaine lettuce thinly sliced⅓ cup green onion thinly slicedSprinkle of sesame seeds1 avocado thinly sliced

Instructions

Marinate the tofu* by pouring the teriyaki sauce over the tofu strips in a shallow dish. Flip multiple times to coat and let marinate at room temperature for 30 minutes (or cover and place in the fridge for up to 24 hours).

In a medium skillet, heat 1/2 inch of neutral oil over medium heat. Once hot, drop in one of the pieces of rice paper and let fry until it crisps up and becomes fully white. This will only take about 5-10 seconds. Remove from the skillet and let the excess oil drip off. Place on a paper towel lined plate. Repeat with the remaining pieces of rice paper.

In a large non-stick skillet, heat 1/2 tablespoon of the sesame oil over medium heat. Once hot, add in the tofu and saute for 5 minutes untouched. Once it has formed a nice crust, flip and cook for a few more minutes on each side, about 12 minutes total. Remove from the skillet and slice into thin strips.

Assemble the tacos by dividing all of the topping ingredients evenly among the rice paper “taco” shells. Deizzle with the spicy mayo and ENJOY!