Ingredients
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For the Marinated Tofu:
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1 block (14 oz) extra-firm tofu, pressed and sliced into strips
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon rice vinegar
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1 tablespoon maple syrup
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1 teaspoon Sriracha sauce (adjust to taste)
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1 clove garlic, minced
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1/2 teaspoon ground ginger
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1 tablespoon vegetable oil for grilling
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For the Peanut Sauce:
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1/4 cup creamy peanut butter
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon rice vinegar
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1 tablespoon maple syrup
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1 teaspoon Sriracha sauce (adjust to taste)
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1 clove garlic, minced
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1/2 teaspoon ground ginger
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1 Water to thin, as needed
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For the Wrap:
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4 large gluten-free or whole wheat tortillas
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2 cups shredded cabbage or coleslaw mix
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1 red bell pepper, thinly sliced
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1 carrot, julienned
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1 Fresh cilantro leaves for garnish
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1 Crushed peanuts for garnish (optional)
Directions
Fold in the sides of the tortilla and roll it up tightly, securing the ends. Repeat for the remaining wraps.
Adjust the level of spiciness in the peanut sauce by adding more or less Sriracha sauce. Customize your wrap with your favorite Thai-inspired veggies for added crunch and flavor. Enjoy!Title: Vegan Thai-Inspired Peanut Tofu Wrap
Features: Vegan, Gluten-Free, High-Protein, Quick & Easy, Spicy
Sub-Title: A Spicy and Protein-Packed Thai Wrap Delight
Quick Description: Enjoy the bold and spicy flavors of Thailand with this Vegan Thai-Inspired Peanut Tofu Wrap. Featuring marinated and pan-fried tofu, crunchy veggies, and a spicy peanut sauce, it’s a perfect balance of textures and tastes.
Ingredients:
For the Marinated Tofu:
14 oz (400g) extra-firm tofu, pressed and cut into thin strips
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp sesame oil (optional)
1 clove garlic, minced
1/2 tsp grated ginger
Pinch of red pepper flakes (adjust to taste)
1 tbsp vegetable oil for pan-frying
For the Spicy Peanut Sauce:
3 tbsp peanut butter (smooth or crunchy)
1 tbsp soy sauce (or tamari for gluten-free)
2 tbsp lime juice
1 tbsp maple syrup
1 tsp Sriracha sauce (adjust to taste)
1 clove garlic, minced
1/2 tsp grated ginger
Water (to thin as needed)
For the Wrap:
4 large gluten-free or whole wheat tortillas
2 cups shredded purple cabbage
1 large carrot, julienned
1 red bell pepper, thinly sliced
1/2 cucumber, thinly sliced
Fresh cilantro leaves for garnish
Instructions:
For the Marinated Tofu:
In a bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil (if using), minced garlic, grated ginger, and red pepper flakes.
Place the tofu strips in a shallow dish and pour the marinade over them. Allow them to marinate for at least 15 minutes, turning them once or twice.
Heat vegetable oil in a skillet over medium-high heat. Add the marinated tofu strips and pan-fry until they are golden and crispy on both sides. Remove from heat and set aside.
For the Spicy Peanut Sauce:
In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, Sriracha sauce, minced garlic, and grated ginger. Add water gradually until you reach your desired sauce consistency.
Assembling the Wrap:
Lay a tortilla flat on a clean surface.
Spread a generous spoonful of the spicy peanut sauce over the tortilla.
Place a handful of shredded purple cabbage, julienned carrot, red bell pepper slices, and cucumber slices in the center.
Add a few pan-fried tofu strips on top.
Garnish with fresh cilantro leaves.
Direction: Fold in the sides of the tortilla and roll it up tightly, securing the ends. Repeat for the remaining wraps.
Servings: Makes 4 wraps
Difficulty: Easy
Nutritional information: (Per Wrap)
Calories: 375
Carbohydrates: 36g
Protein: 16g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 610mg
Fiber: 6g
Sugar: 11g
Calcium: 210mg
Iron: 4mg
Preparation time: 30 minutes (including marinating time)
Cooking Time: 10-15 minutes (pan-frying tofu)
Total time: 45 minutes
Cooking Temperature: Medium-high heat for pan-frying tofu
Note: Adjust the spiciness of the peanut sauce to your preference. You can also add crushed peanuts or extra Sriracha for an extra kick. Enjoy the spicy Thai flavors!
Steps
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1
Done
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For the Marinated Tofu: |
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2
Done
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In a shallow dish, whisk together soy sauce, rice vinegar, maple syrup, Sriracha sauce, minced garlic, and ground ginger to create the marinade. |
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3
Done
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Place the tofu strips in the marinade and let them soak for at least 30 minutes, turning them occasionally to ensure even marinating. |
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4
Done
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Preheat a grill or grill pan over medium-high heat. Brush with vegetable oil. |
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5
Done
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Grill the marinated tofu strips for about 2-3 minutes per side, or until grill marks appear and the tofu is heated through. Remove from heat. |
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6
Done
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For the Peanut Sauce: |
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7
Done
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In a bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, Sriracha sauce, minced garlic, and ground ginger. Add water, a tablespoon at a time, until you reach your desired sauce consistency. |
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8
Done
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Assembling the Wrap: |
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9
Done
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Lay a tortilla flat on a clean surface. |
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10
Done
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Spread a generous spoonful of peanut sauce over the tortilla. |
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11
Done
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Place grilled tofu strips in the center of the tortilla. |
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12
Done
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Add shredded cabbage, red bell pepper slices, and julienned carrots on top of the tofu. |
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13
Done
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Garnish with fresh cilantro leaves and crushed peanuts (optional). |
