Asian Sticky Tofu Wraps
Tofu in a sweet and spicy Asian sauce, served in a wrap with salad
LUNCH/DINNER
Total
45min
Prep
15min
Cook
30min
Servings:wraps
For the Filling:
- 4Wraps
- 8 leavesLettuce
- 1Avocado
- 4 slicesTomato
For the Tofu:
- 400 grTofu
- 15 grCornstarch
- 2 tbspSesame Oil
- 1 cloveGarlic
- 0.50 cmFresh Ginger Root
- 1 tspSriracha
- 2 tbspRice Vinegar
- 3 tbspAgave
- 2 tbspSoy Sauce
- Water as needed
Asian Sticky Tofu Wraps
Tofu in a sweet and spicy Asian sauce, served in a wrap with salad
LUNCH/DINNER
Total
45min
Prep
15min
Cook
30min
Servings:wraps
INGREDIENTS
For the Filling:
- 4Wraps
- 8 leavesLettuce
- 1Avocado
- 4 slicesTomato
For the Tofu:
- 400 grTofu
- 15 grCornstarch
- 2 tbspSesame Oil
- 1 cloveGarlic
- 0.50 cmFresh Ginger Root
- 1 tspSriracha
- 2 tbspRice Vinegar
- 3 tbspAgave
- 2 tbspSoy Sauce
- Water as needed
INSTRUCTIONS
For the Filling:
- 1Slice the tomato and avocado, and prepare the lettuce.
For the Tofu:
- 1Divide the cornstarch — place most of it on a plate and the rest in a cup.
- 2Slice the tofu and coat each slice in the cornstarch on the plate, as if breading it.
- 3Bake the tofu for 12 minutes at 180°C or cook in an Air Fryer (usually takes less time). Check regularly to avoid it drying out.
- 4Meanwhile, in a small saucepan, combine the sesame oil, minced garlic, grated ginger, sriracha, rice vinegar, agave and soy sauce. Stir well and heat for 5 minutes.
- 5Dissolve the remaining cornstarch in the cup with a little water until completely dissolved.
- 6Add the dissolved cornstarch to the saucepan to thicken the sauce.
- 7Remove the tofu from the oven and add it to the saucepan. Stir and let cook briefly to absorb the flavours. Remove from heat.
- 8Serve the tofu in a wrap with lettuce, tomato and avocado.