These Thai-Inspired Crispy Tofu Wraps are a vibrant, protein-packed meal perfect for busy days.
Crispy tofu cubes pair with crunchy, colorful slaw and a creamy, flavorful peanut sauce for a satisfying, plant-based dish.
High in protein and fiber, low in saturated fat, and rich in good fats from peanut and sesame oil, this recipe is quick, easy, and ideal for lunch, dinner, or meal prep.
Thai Crispy Tofu Wraps
Equipment
- 1 medium bowl
- 1 Non-stick Skillet
- 1 Whisk
- 1 Knife
- 1 Cutting board
Ingredients
For the Peanut Sauce:
- ¼ cup creamy peanut butter
- ⅓ cup honey
- ⅓ cup olive oil
- 2 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 1 ½ tablespoons soy sauce
- 2 cloves garlic minced
For the Slaw:
- 2 –3 cups coleslaw mix 1 package
- ½ cup shredded carrots
- ¼ cup fresh cilantro chopped
- ¼ cup crushed peanuts
For the Crispy Tofu:
- 1 package extra-firm tofu
- 2 tablespoons soy sauce
- 3 tablespoons cornstarch
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
For Assembly:
- Lavash or tortillas
Instructions
- Whisk Peanut Sauce: In a medium mixing bowl, combine the creamy peanut butter, honey, olive oil, sesame oil, rice vinegar, soy sauce, and minced garlic. Use a whisk to blend everything together until smooth and creamy, making sure there are no lumps. Taste the sauce and adjust sweetness or saltiness as needed. Set aside for later use.
- Prepare Crunchy Slaw: In a separate large bowl, add the coleslaw mix, shredded carrots, chopped cilantro, and crushed peanuts. Pour the prepared peanut sauce over the vegetables and gently toss using tongs or a large spoon until all ingredients are evenly coated. Be careful not to overmix, as you want the vegetables to remain crisp and fresh.
- Press and Cube Tofu: Remove the extra-firm tofu from its packaging and drain any excess liquid. Wrap the tofu block in a clean kitchen towel or paper towels, pressing gently to remove moisture. Once pressed, cut the tofu into roughly 1-inch cubes for uniform cooking.
- Marinate Tofu in Soy Sauce: Place the tofu cubes in a medium bowl and drizzle with soy sauce. Toss gently so that each cube is evenly coated. Let the tofu sit for a few minutes to absorb the flavor while you prepare the coating.
- Prepare Tofu Coating: In another bowl, combine cornstarch and garlic powder, mixing thoroughly to distribute the seasoning evenly. This coating is key to achieving a crispy golden exterior.
- Coat Tofu Cubes: Roll each tofu cube in the cornstarch mixture, making sure all sides are covered. Shake off excess cornstarch to prevent clumping in the skillet. Place the coated tofu on a plate and get ready to cook.
- Heat the Skillet: Add olive oil to a non-stick skillet and heat over medium-high heat until hot but not smoking. Test by sprinkling a pinch of cornstarch in the oil—if it sizzles immediately, the skillet is ready. Properly heated oil ensures tofu crisps instead of steaming.
- Cook Tofu Cubes: Carefully place the coated tofu cubes in the skillet in a single layer. Avoid overcrowding, as this traps moisture. Cook for about 3 minutes on one side, then gently flip to cook another 3 minutes, or until all sides are golden brown and crispy.
- Drain and Cool Tofu: Transfer the cooked tofu cubes to a plate lined with paper towels to remove excess oil. Let them cool slightly for easier handling when assembling the wraps.
- Assemble the Wraps: Lay lavash or tortillas flat on a clean surface. Spread a generous layer of the peanut-coated slaw down the center, then place several crispy tofu cubes on top. Fold in the sides of the tortilla and roll tightly to form a secure wrap.
- Slice and Serve: Using a sharp knife, slice each wrap diagonally. Serve immediately with extra peanut sauce on the side for dipping. Garnish with additional crushed peanuts, fresh cilantro, or a few chili flakes if desired.
- Optional Extras: For an added burst of flavor, squeeze a wedge of lime over the wraps or drizzle extra peanut sauce inside for a richer taste. You can also experiment with thinly sliced bell peppers, cucumber ribbons, or purple cabbage for more texture and color.
Notes
- Use extra-firm tofu for the crispiest results; pressing it thoroughly removes excess moisture.
- Cornstarch coating ensures a crunchy texture without deep frying.
- Adjust peanut sauce sweetness and saltiness according to taste; add lime juice for extra zing.
- Fresh cilantro and crushed peanuts add texture and vibrant flavor—don’t skip them.
- Lavash, tortillas, or even large lettuce leaves can be used for wraps.
- Slaw can be prepped ahead for faster assembly during busy weeknights.
- Cook tofu in batches if necessary to avoid overcrowding the skillet.
- Serve immediately for the best texture; leftover wraps may become slightly soggy.
Chef’s Secrets For Perfect Wraps
The key to these wraps’ irresistible texture lies in properly pressing and coating the tofu.
Removing excess moisture allows the tofu to crisp beautifully when sautéed.
Don’t rush this step; even a few extra minutes of pressing can make a noticeable difference.
When tossing the slaw in the peanut sauce, do so gently to avoid wilting the veggies.
Using fresh herbs like cilantro and crushed peanuts as a finishing touch adds brightness and crunch that elevate the wrap from simple to restaurant-quality.
Serving Suggestions For Maximum Flavor
These Thai-Inspired Crispy Tofu Wraps pair beautifully with light sides or sauces.
Serve with a small bowl of extra peanut sauce for dipping or a drizzle of sriracha for a spicy kick.
They also complement a side of steamed edamame, cucumber salad, or pickled vegetables.
For meal-prep, wrap them individually in parchment paper to maintain freshness and enjoy a grab-and-go lunch or dinner.
Garnishing with lime wedges can enhance the flavors and add a refreshing tang.
Storage Tips To Keep Fresh
To preserve the crispiness of the tofu, store the cooked cubes and slaw separately if making ahead.
Place tofu in an airtight container and refrigerate for up to 3 days; reheat in a skillet or oven for best results.
The slaw can be stored in another container for up to 2 days without wilting.
Wrap the ingredients in lavash or tortillas just before serving to prevent sogginess.
Avoid freezing, as the fresh vegetables lose texture and the wrap can become watery upon thawing.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Simply replace honey with maple syrup or agave nectar to make the peanut sauce fully vegan. The rest of the recipe is already plant-based.
2. How can I make tofu extra crispy?
Press the tofu thoroughly to remove excess water, coat it evenly in cornstarch, and make sure your skillet and oil are hot before adding the tofu. Cook in batches without overcrowding for even crisping.
3. Can I use a different type of wrap?
Absolutely! Lavash, tortillas, whole wheat wraps, or even large lettuce leaves work perfectly. Just choose a wrap that can hold the slaw and tofu without tearing.
4. Can this be prepared in advance?
Yes, you can prep the slaw and peanut sauce a day ahead. Cook the tofu separately and store in the refrigerator.
Assemble the wraps just before serving to maintain crunch and freshness.
5. What are some variations I can try?
Try adding sliced bell peppers, cucumber ribbons, or shredded purple cabbage for extra color and crunch.
For a spicier version, drizzle with sriracha or sprinkle with chili flakes. You can also experiment with almond or cashew butter in the sauce for a different nutty flavor.
