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+ servings

Thai-Inspired Crispy Tofu Wraps

5 from 2 votes
Nicole Modic
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
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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.


For the Peanut Sauce

  • 1/4 Cup Creamy Peanut Butter
  • 1/3 Cup Honey
  • 1/3 Cup Olive Oil
  • 2 Tablespoons Sesame Oil
  • 3 Tablespoons Rice Vinegar
  • 1 1/2 Tablespoons Soy Sauce
  • 2 Cloves Garlic mashed or minced

For the Slaw

  • 1 Package Coleslaw Mix 2-3 cups
  • 1/2 Cup Shredded Carrots
  • 1/4 Cup Cilantro chopped
  • 1/4 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


  • 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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