Ingredients
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200g firm tofu, pressed and sliced into strips firm tofu200g firm tofu, pressed and sliced into strips
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2 stalks lemongrass (white part only), finely minced lemongrass2 stalks lemongrass (white part only), finely minced
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 tablespoon soy sauce or tamari (for gluten-free) soy sauce1 tablespoon soy sauce or tamari (for gluten-free)
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1 tablespoon maple syrup maple syrup1 tablespoon maple syrup
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1 tablespoon lime juice lime juice1 tablespoon lime juice
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1 teaspoon toasted sesame oil (optional) toasted sesame oil1 teaspoon toasted sesame oil (optional)
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1 medium carrot, julienned carrot1 medium carrot, julienned
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1 small daikon radish, julienned daikon radish1 small daikon radish, julienned
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1/4 cup rice vinegar rice vinegar1/4 cup rice vinegar
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2 teaspoons sugar sugar2 teaspoons sugar
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1/2 teaspoon salt salt1/2 teaspoon salt
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8 large lettuce leaves (or 8 rice paper sheets for wraps) rice paper sheets8 large lettuce leaves (or 8 rice paper sheets for wraps)
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1/2 cup fresh mint leaves mint leaves1/2 cup fresh mint leaves
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1/2 cup fresh cilantro cilantro1/2 cup fresh cilantro
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1/4 cup roasted peanuts, chopped (optional, omit for nut-free) peanuts1/4 cup roasted peanuts, chopped (optional, omit for nut-free)
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1 cucumber, julienned cucumber1 cucumber, julienned
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1 small red chili, thinly sliced (optional, for spice) red chili1 small red chili, thinly sliced (optional, for spice)
Directions
These wraps are best enjoyed fresh. For a picnic or meal prep, keep components separate and assemble just before eating to maintain crunch and freshness. For a nut-free version, substitute sunflower seed butter for peanut butter and omit chopped peanuts. You can use lettuce leaves for a lower-carb, grain-free wrap, or go classic with rice paper sheets.
Steps
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1
Done
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Marinate the tofu: In a bowl, mix lemongrass, garlic, soy sauce/tamari, maple syrup, lime juice, and sesame oil. Toss tofu strips in the marinade and let sit for 15 minutes. |
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2
Done
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Prepare quick-pickled veggies: In a separate bowl, combine rice vinegar, sugar, and salt. Add julienned carrot and daikon, toss, and let pickle for at least 10 minutes. |
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3
Done
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Cook the tofu: Heat a nonstick skillet over medium heat. Add marinated tofu and cook each side until golden and fragrant (about 5 minutes total). Set aside. |
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4
Done
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Make the sauce: Whisk together hoisin sauce, peanut butter, lime juice, warm water, and sriracha until smooth. |
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5
Done
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Assemble the wraps: Soften rice paper sheets in warm water or lay out lettuce leaves. Layer tofu, pickled veggies, cucumber, herbs, and chili. Drizzle with sauce and sprinkle with chopped peanuts. |
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6
Done
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Roll up tightly and serve immediately. |
