Crunchy Tofu Wraps
Ingredients
4
tortillas
For the crispy tofu
1
Pack(s)
firm tofu
2
Tablespoon(s)
soy sauce
3
Tablespoon(s)
cornstarch
1
Teaspoon(s)
garlic powder or liquid garlic
1
Teaspoon(s)
paprika
3
Tablespoon(s)
olive oil
For the peanut sauce
3
Tablespoon(s)
smooth peanut butter
2
Tablespoon(s)
agave syrup
3
Tablespoon(s)
olive oil
2
Tablespoon(s)
sesame oil
3
Tablespoon(s)
lime juice
1
Tablespoon(s)
No Fish Sauce
1
Piece(s)
garlic
For the salad
50
g
red cabbage
50
g
chinese cabbage
2
Piece(s)
carrots
0.5
Bunch(es)
bunch cilantro (coriander)
2
Piece(s)
scallions (spring onions)
2
Tablespoon(s)
peanuts
Preparation
For the salad
1. Shred the cabbage finely, and chop the carrots into sticks.
2. Chop the cilantro, scallions and peanuts. Put everything in a large bowl.
For the peanut sauce
1. hop the garlic very finely, mix with all the other sauce ingredients in a bowl. Then add to the salad and mix through.
For the tofu
1. Firstly, take the tofu out of the packaging and let it drain well.
2. Then wrap the tofu in a cotton towel, and press out the excess liquid. To do so, put it between two plates and place a heavy object on top. Press for 10-20 minutes.
3. Cut the tofu into cubes, and mix with the soy sauce. In a bowl, mix the cornstarch, garlic powder and paprika, and roll the tofu in it.
4. Heat oil in a pan, and sear the tofu cubes on all sides.
For the wraps
1. Assemble the wraps. To do so, place salad on each tortilla.
2. Add tofu and peanut sauce.
3. Roll up to make a wrap, cut in half, and enjoy!
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