Asian Sticky Tofu Wraps
Crispy tofu in a sweet-spicy Asian sauce, wrapped up with fresh lettuce, tomato and avocado.
INGREDIENTS
For the Sides:
- 4 Wraps
- 8 leaves Lettuce
- 1 Avocado
- 50 g Tomato
For the Tofu:
- 400 g Tofu
- 15 g Cornflour
- 2 tbsp Sesame oil
- 1 clove Garlic
- 1 tsp Sriracha
- 3 tbsp Agave
- 2 tbsp Soy sauce
- 0.5 cm Ginger root
- 2 tbsp Rice vinegar
- Water, to taste
INSTRUCTIONS
For the Sides:
- 1 Slice the tomato and avocado and prepare the lettuce.
For the Tofu:
- 1 Divide the cornflour – for example, place a large portion of the cornflour on a plate and the remainder in a glass.
- 2 Cut the tofu into slices and coat it in the cornflour on the plate, as if you wanted to bread it.
- 3 Bake the tofu for 12 minutes at 180°C or place it in the Air Fryer (it usually takes less time). Keep checking so it doesn’t dry out.
- 4 Meanwhile, in a pan, add the sesame oil, minced garlic, grated ginger root, sriracha, rice vinegar, agave and soy sauce. Stir well and heat for 5 minutes.
- 5 To the cornflour in the glass, add a little water until fully dissolved.
- 6 Add the dissolved cornflour to the pan to thicken the sauce.
- 7 Remove the baked tofu and place it in the pan, stir, let it sit briefly to absorb the flavour, then remove.
- 8 Serve the tofu in a wrap filled with the lettuce, tomato and avocado.
