This recipe is proof that eating plant-based is NOT boring. My Thai-Inspired Crispy Tofu Wraps are hearty, delicious, and full of colorful veggies and crispy fried tofu for a flavor that melts in your mouth. And, when paired with my homemade peanut sauce? It’s heaven on a plate. Whether you’re plant-based or a ride-or-die carnivore, I know you’re going to love it.
Tofu often gets a bad rep for being plain, mushy, and overall, boring. And while that’s probably true for raw tofu, I like to think of tofu as a blank canvas. It will truly take on any flavor that you give it, and when it’s cooked right, it’s absolutely delicious. They key to good tofu is good seasoning, just like with any meat. Season it well, cook it right, and I promise it’ll be delicious.
And if there’s one cuisine that constantly does tofu right, it’s Thai. Whenever my family and I go out for Thai food, we always have to get a tofu dish. Why? Because not only is the tofu done right, but it soaks up all of the yummy flavors from whatever it’s in. Whether that’s a peanut sauce or a curry, the longer it sits, the more flavor it gets, and the juicer it makes each bite.
If you’re not convinced yet that tofu is a magical ingredient (because it IS!) then take a look at all of the beautiful veggies in this recipe. Nice, crisp veggies make for the perfect pairing with our crispy tofu, and creates a fun, vibrant, and delicious bite. My mouth is watering just thinking about it, so let’s get into this recipe.
What You Need to Make These Thai-Inspired Crispy Tofu Wraps
- Creamy Peanut Butter: Creamy peanut butter is crucial for making this peanut sauce.
- Honey: Honey adds a touch of sweetness without the refined sugar.
- Olive Oil: I love olive oil because it’s a relatively neutral oil that balances well with the sesame oil in the dressing.
- Sesame Oil: Sesame oil packs a punch, and adds a nice balance of flavor to the peanut sauce.
- Rice Vinegar: Similar to sesame oil, this is essential for the peanut sauce.
- Soy Sauce: We’ll use soy sauce in both the sauce and in the tofu. You can also use liquid aminos or coconut aminos for a soy-free alternative, but it will make everything taste a little sweeter.
- Garlic: Fresh garlic will really bring the peanut sauce together.
- Coleslaw Mix: I use coleslaw mix to make my life easier, and I highly recommend that you do, too. We can’t all be perfect all of the time, and shredding veggies can take way too much time!
- Shredded Carrots: Like with the coleslaw, it’s totally okay to use pre-shredded carrots here.
- Cilantro: I love cilantro for color, but also for taste. It’s essential for any Thai-inspired cooking!
- Crushed Peanuts: Crushed peanuts add some extra crunch and texture to the slaw!
- Extra Firm Tofu: Extra firm tofu is essential for getting the tofu nice and crispy, because it contains less water than other variations of tofu.
- Cornstarch: This will help to get the tofu extra crispy. You can also use arrowroot starch if you prefer.
- Garlic Powder: Garlic powder helps to give the tofu a nice flavor. Remember what I said about seasoning your tofu well? 😉
- Lavash or Tortillas: I love using lavash as the “wrap” for these wraps, but you can use a tortilla (gluten-free or regular) if you prefer / have it on-hand!
How to Make These Thai-Inspired Crispy Tofu Wraps
- In a medium bowl, prepare the peanut sauce by whisking together all of the sauce ingredients.
- In a separate bowl, mix together the slaw ingredients. Then, pour the peanut sauce over it, and toss to combine.
- Next, prepare the crispy tofu.
- Cut tofu into small 1-inch cubes and toss in the soy sauce.
- In another bowl, add cornstarch and garlic powder, mixing well.
- Heat a non-stick skillet with olive oil.
- Coat the tofu in the cornstarch mixture and add in the tofu once the oil is VERY hot.
- Cook until the tofu is browned, which is about 3 minutes. Then, flip the tofu to the other side and cook for another few minutes.
- Once done, let them cool and assemble your wraps; Take your tortilla or lavash and spread the slaw on top, then add the tofu, and roll them into a wrap.
- Slice in half, dip in the peanut sauce, and enjoy!
Using the Right Type of Tofu
For this recipe, you’ll want to us extra-firm tofu. Extra-firm tofu is harder and contains less water content, which is much better for frying.
If you can’t find extra-firm, opt for a firm or sprouted tofu and press it before cooking. To press your tofu, simply place the block on a cutting board lined with layers of paper towels. Place more paper towels on top, and then, place something heavy (like books) on top. Let the tofu sit for 30 minutes, then proceed with the frying process.
Stay away from silken tofu for this recipe, as it won’t fry or work the same.
Storing Instructions
You can store both your slaw and your tofu in separate, airtight containers in the fridge, for up to one week. When you’re ready to eat, you can reheat your tofu by putting it in the oven or toaster oven at 325 F for 5-10 minutes. Then, assemble wraps as you normally would!
If you assemble and store the wraps ahead of time, they will likely get soggy because of the slaw, so it’s best to assemble and eat them immediately.
If you love Thai-inspired food…
Then you need to check out these two recipes. They will rock your world!
Healthy Pasta Salad with Creamy Peanut Sauce
If you make this recipe, please be sure to leave a comment and a review below – this helps people decide whether to make this recipe, and also helps it show up in Google searches! And, if you are on Instagram (aka my home away from home), be sure to tag me in your creations so I can see them and repost! xx
Ingredients
For the Peanut Sauce
- ¼ Cup Creamy Peanut Butter
- ⅓ Cup Honey
- ⅓ Cup Olive Oil
- 2 Tablespoons Sesame Oil
- 3 Tablespoons Rice Vinegar
- 1 ½ Tablespoons Soy Sauce
- 2 Cloves Garlic, mashed or minced
For the Slaw
- 1 Package Coleslaw Mix, 2-3 cups
- ½ Cup Shredded Carrots
- ¼ Cup Cilantro, chopped
- ¼ Cup Crushed Peanuts
For the Crispy Tofu
- 1 Package Extra-Firm Tofu
- 2 Tablespoons Soy Sauce
- 3 Tablespoons Corn Starch
- 1 Teaspoon Garlic Powder
- 3 Tablespoons Olive Oil
- Lavash or Tortillas
Instructions
- In a medium bowl, prepare the peanut sauce by whisking together all of the sauce ingredients.
- In a separate bowl, mix together the slaw ingredients. Then, pour the peanut sauce over it, and toss to combine.
- Next, prepare the crispy tofu.
- Cut tofu into small 1-inch cubes and toss in the soy sauce.
- In another bowl, add cornstarch and garlic powder, mixing well.
- Heat a non-stick skillet with olive oil.
- Coat the tofu in the cornstarch mixture and add in the tofu once the oil is VERY hot.
- Cook until the tofu is browned, which is about 3 minutes. Then, flip the tofu to the other side and cook for another few minutes.
- Once done, let them cool and assemble your wraps; Take your tortilla or lavash and spread the slaw on top, then add the tofu, and roll them into a wrap.
- Slice in half, dip in the peanut sauce, and enjoy!
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What others are saying
these are so good!!!!!!!! love the peanut sauce 🙂
Woohoo! I am so thrilled that you love this recipe, Una! Thank you so much for making this recipe, and for leaving a review!