Thai Crispy Tofu Wraps
A colorful, plant-based wrap featuring crispy tofu, crunchy slaw, and a creamy Thai-inspired peanut sauce. Packed with protein and fiber, this quick and satisfying meal is perfect for everyday lunches, dinner, or easy meal prep.
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.
