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.
Ingredients
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
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!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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