Teriyaki Tofu Wrap

🛒 Ingredients

• Extra-firm Tofu 150 g · 115 kcal
• Large Gluten-Free Tortilla 60 g · 160 kcal
• Tamari (Gluten-Free Soy Sauce) 20 g · 15 kcal
• Mirin 5 g · 5 kcal
• Fresh Ginger, minced 5 g · 4 kcal
• Fresh Garlic, minced 3 g · 4 kcal
• Sesame Oil 5 g · 45 kcal
• Lettuce, shredded 30 g · 5 kcal
• Carrot, shredded 20 g · 8 kcal
• Cucumber, julienned 20 g · 3 kcal
• Red Bell Pepper, julienned 20 g · 6 kcal
• Red Cabbage, shredded 20 g · 5 kcal
• Toasted Sesame Seeds 2 g · 12 kcal

👨‍🍳 Instructions

1. Press extra-firm tofu to remove excess water, then slice it into thin strips or cubes.
2. In a small bowl, whisk together tamari (or gluten-free soy sauce), mirin, minced ginger, and minced garlic.
3. Heat sesame oil in a non-stick pan over medium-high heat. Add tofu and cook until golden brown on all sides, about 5-7 minutes.
4. Pour the teriyaki sauce over the cooked tofu, stirring gently to coat. Cook for 2-3 minutes, allowing the sauce to thicken slightly and glaze the tofu.
5. While tofu cooks, shred lettuce and red cabbage, julienne carrots, cucumber, and red bell pepper.
6. Lay a large gluten-free tortilla flat. Arrange a bed of lettuce, then layer the shredded red cabbage, carrots, cucumber, red bell pepper, and the warm teriyaki tofu down the center.
7. Tightly fold the sides of the tortilla over the filling, then roll it up from the bottom to create a secure wrap.
8. Cut the wrap in half diagonally, if desired, and sprinkle with toasted sesame seeds before serving immediately.