Tofu gets such a bad rap in the world of the home cook. Many times when I mention to people how much I enjoy it, I get weird side glances.
Some people cite flavor and some people cite texture for why they dislike tofu. Flavor is easy. You need to boost the flavor of tofu. It’s pretty bland. Use big flavors with it and it’ll take on that flavor. It’s kind of like a flavor chameleon.
Texture is a harder beast. What you don’t want is mushy tofu. What you do want is either soft, silky tofu (like in this soba noodle soup, for example), or you want it to be crispy!
Obviously, I went the crispy route for these wraps. The crispy (and also slightly sweet) tofu strips go perfectly with all the crunchy veggies and the quick spicy peanut sauce. Wrap it all up in a flatbread wrap and you’re in for a healthy, delicious meal!
Crispy Tofu Wraps with Spicy Peanut Sauce
Spicy Peanut Sauce:
- ⅓ cup peanut butter
- ¼ cup hoisin sauce
- ⅓ cup water
- 2 teaspoons chili garlic sauce
- For tofu, cut it into about 1/4-inch thick sheets and press the tofu between paper towels to press out as much liquid as possible. Then slice tofu into sticks and pat dry.
- Add neutral oil to a large skillet over medium-high heat. A nonstick skillet or well-seasoned cast iron skillet works best. When the oil is shimmering, add the tofu sticks and cook until the are crispy and lightly browned around the edges, about 3-4 minutes per side.
- Drizzle tofu with maple syrup and continue to cook until the syrup forms a glaze on the tofu, a few minutes. Then remove skillet from the heat.
- Meanwhile, stir together peanut sauce ingredients in a small pot over medium heat. Once ingredients are simmering lightly, turn heat down to low and simmer for 3-4 minutes until sauce thickens. Then remove from heat and let cool to room temp.
- Slice all your veggies into thin strips. I like to cut the cucumbers into half-coins.
- Make a wrap by layering veggies longwise on a flatbread. Then top with a few strips of tofu and drizzle with sauce. Serve extra sauce on the side!
Did you make this recipe?
Crispy Tofu Wraps
Getting tofu crispy is a bit tricky because most tofu comes stored in water! You have to dry it out as much as possible to get the right texture. I like to start by cutting my tofu into planks and then pressing out as much liquid as possible between paper towels.
Then cut the tofu into strips (about 1/4-inch thick) and add them to a hot skillet with neutral oil over medium heat. Use a nonstick skillet or a well-seasoned cast iron skillet for best results.
After a few minutes, the tofu should start to crisp up. Turn the pieces every few minutes so they have plenty of time to brown.
Once the tofu strips are crisping up, drizzle them with maple syrup! Use the real stuff… This will create a nice glaze on the tofu that goes really well with the veggies and sauce.
After the syrup cooks on the tofu for a few minutes, take the tofu off the heat.
Now let’s talk sauce. This peanut sauce doesn’t get easier. Stick the stuff in a pot with some water and stir it together!
It’ll thicken up after it simmers for a few minutes, but stir it constantly so it doesn’t burn. Keep the heat on low but remove it from the heat after a few minutes and let it cool down. It doesn’t need to cook much.
You want ALL the veggies for these wraps. Red peppers, cucumbers, red onion, bean sprouts, lettuce! You could do more even! Radishes? Carrots? Herbs? Go crazy!
These guys are ready to assemble!!
Drizzle some sauce on the wraps once you get it ready, but I like to serve some sauce on the side also for extra dipping or drizzling.
You can feel good about chomping into these crispy tofu wraps!