Sriracha Tofu Wrap

🛒 Ingredients

• Extra-firm Tofu, pressed 100 g · 76 kcal
• Whole Wheat Tortilla (large) 60 g · 180 kcal
• Sriracha Sauce 15 g · 10 kcal
• Low Sodium Soy Sauce 15 g · 8 kcal
• Maple Syrup 5 g · 17 kcal
• Lime Juice 5 g · 1 kcal
• Cornstarch 3 g · 11 kcal
• Olive Oil 5 g · 40 kcal
• Shredded Carrots 30 g · 12 kcal
• Shredded Red Cabbage 30 g · 7 kcal
• Cucumber, julienned 30 g · 5 kcal
• Fresh Cilantro 5 g · 1 kcal

👨‍🍳 Instructions

1. Press the extra-firm tofu for at least 15-20 minutes to remove excess water, then cut it into small cubes or thin strips.
2. In a bowl, whisk together Sriracha sauce, low sodium soy sauce, maple syrup, lime juice, and cornstarch to create the marinade.
3. Toss the tofu cubes/strips with the marinade, ensuring they are evenly coated.
4. Heat olive oil in a non-stick skillet over medium-high heat. Add the marinated tofu and cook for 8-10 minutes, flipping occasionally, until golden brown and slightly crispy.
5. Warm the whole wheat tortilla slightly in a dry skillet or microwave for about 15-20 seconds to make it more pliable.
6. Lay the warm tortilla flat and arrange the shredded carrots, red cabbage, and julienned cucumber down the center. Top with the crispy Sriracha tofu.
7. Sprinkle with fresh cilantro, then fold the sides of the tortilla over the filling and roll it up tightly to form a wrap.