Crispy Air-Fried Teriyaki Tofu Rice Paper Pockets with Pineapple-Cilantro Dipping Sauce

Ingredients

• 16 sheets rice paper
• 14 ounces firm tofu, pressed and cubed
• 1 cup low-sodium soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1 tablespoon olive oil
• 1 cup shredded carrots
• 1 cup cabbage, thinly sliced
• 1 cup green onions, sliced

• 1 cup pineapple chunks, fresh or canned, drained
• 1 cup cilantro, chopped
• 1 tablespoon lime juice, fresh
• 1 teaspoon salt

1. 01
   In a bowl, combine soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic. Add the cubed tofu and let marinate for 15 minutes.
2. 02
   While the tofu marinates, prepare the pineapple-cilantro dipping sauce. Blend pineapple chunks, cilantro, lime juice, and salt until smooth. Set aside.
3. 03
   Heat olive oil in a skillet over medium heat. Add marinated tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from heat.
4. 04
   Soak each rice paper sheet in warm water for about 10 seconds until pliable. Lay on a clean surface.
5. 05
   Place a spoonful of tofu, shredded carrots, cabbage, and green onions in the center of the rice paper. Fold the sides over the filling, then roll tightly to form a pocket.
6. 06
   Preheat air fryer to 375°F (190°C). Place the rice paper pockets in the air fryer basket in a single layer and air-fry for 10-12 minutes until crispy and golden.
7. 07
   Serve the crispy tofu pockets with the pineapple-cilantro dipping sauce on the side.