Sesame Ginger Tofu Wrap

🛒 Ingredients

• Extra-firm Tofu, pressed 150 g · 120 kcal
• Whole Wheat Tortilla (large) 60 g · 170 kcal
• Shredded Red Cabbage 50 g · 15 kcal
• Shredded Carrots 30 g · 12 kcal
• Red Bell Pepper, thinly sliced 30 g · 9 kcal
• Fresh Spinach leaves 20 g · 5 kcal
• Low Sodium Soy Sauce 15 g · 10 kcal
• Toasted Sesame Oil 5 g · 44 kcal
• Fresh Ginger, grated 5 g · 4 kcal
• Garlic, minced 3 g · 4 kcal
• Rice Vinegar 10 g · 2 kcal
• Maple Syrup 7 g · 20 kcal
• Sesame Seeds 5 g · 28 kcal
• Olive Oil (for cooking) 5 g · 44 kcal

👨‍🍳 Instructions

1. Press the extra-firm tofu for 15-30 minutes to remove excess water, then cut it into small cubes. In a small bowl, whisk together the low sodium soy sauce, toasted sesame oil, grated fresh ginger, minced garlic, rice vinegar, and maple syrup to create the sauce.
2. Heat olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown and slightly crispy on all sides, about 8-10 minutes.
3. Pour half of the prepared sesame ginger sauce over the cooked tofu and toss gently to coat. Cook for another 1-2 minutes until the sauce slightly thickens and coats the tofu well.
4. Warm the whole wheat tortilla slightly in a dry pan or microwave for 15-20 seconds to make it more pliable. Lay it flat on a clean surface.
5. Arrange the fresh spinach leaves, shredded red cabbage, shredded carrots, and thinly sliced red bell pepper in a line down the center of the warm tortilla. Top with the cooked sesame ginger tofu.
6. Drizzle the remaining sesame ginger sauce over the fillings. Fold in the sides of the tortilla, then tightly roll it up from the bottom to create a secure wrap. Sprinkle with sesame seeds and serve immediately.