Crispy Rice Paper Tacos

Crispy rice paper tacos with tofu, avocado, and sriracha mayo—an easy, Asian-inspired appetizer that's fun, flavorful, and totally unique.

Course Appetizer

Cuisine Asian

Prep Time 15

Cook Time 10

Tofu soaks in soy sauce before frying 10

Total Time 35

Servings serves

Calories 119kcal

Cut the pressed tofu into bite-size slices about 1/4-inch thick. Place them in a shallow dish and pour the soy sauce over the top. Let marinate for 10 minutes, flipping halfway through to coat evenly.
Heat 1 tablespoon of the vegetable oil in a nonstick or cast iron skillet over medium-high heat. Once hot, add half of the tofu slices in a single layer (don’t overcrowd). Cook for 3–4 minutes per side, or until golden and crispy. Transfer to a plate and repeat with the remaining 1 tablespoon oil and tofu.
Using kitchen scissors, cut each rice paper sheet into quarters to make 12 pieces.
Wipe out the same skillet and heat the 1/4 cup vegetable oil over high heat. Once the oil is hot (shimmery), add one rice paper quarter at a time. It will instantly puff, ripple, and turn white—this takes just a second. Quickly remove with tongs and place on a paper towel-lined plate. Repeat with all pieces.
Place a few pieces of tofu on each crispy rice paper shell. Top with sliced avocado, green onions, a drizzle of sriracha mayo, and sprinkle with sesame seeds and chopped cilantro (if using). Serve immediately while crisp.