Crispy Tofu Wrap

🛒 Ingredients

• Extra-firm Tofu, pressed 150 g · 114 kcal
• Whole Wheat Tortilla 60 g · 170 kcal
• Cornstarch 5 g · 18 kcal
• Low-sodium Soy Sauce 18 g · 11 kcal
• Rice Vinegar 5 g · 0 kcal
• Maple Syrup 5 g · 13 kcal
• Garlic, minced 5 g · 7 kcal
• Ginger, grated 5 g · 4 kcal
• Sesame Oil 3 g · 27 kcal
• Vegetable Oil 9 g · 81 kcal
• Shredded Cabbage 50 g · 12 kcal
• Shredded Carrots 30 g · 12 kcal
• Cucumber, julienned 30 g · 4 kcal
• Sriracha sauce (optional) 5 g · 5 kcal

👨‍🍳 Instructions

1. Press extra-firm tofu for 15-20 minutes to remove excess water, then cut into small cubes.
2. In a bowl, toss tofu cubes with cornstarch, then with soy sauce, rice vinegar, maple syrup, minced garlic, grated ginger, and sesame oil until evenly coated.
3. Heat vegetable oil in a non-stick pan over medium-high heat. Add tofu cubes and cook for 7-10 minutes, flipping occasionally, until golden brown and crispy.
4. Lay a whole wheat tortilla flat. Spread Sriracha sauce (if using) evenly over the tortilla.
5. Arrange the shredded cabbage, carrots, and julienned cucumber down the center of the tortilla.
6. Top the vegetables with the crispy tofu cubes. Fold in the sides of the tortilla, then tightly roll it up from the bottom.