Peanut-Tofu Wrap: Bring The Asian Flavours To Your Plate
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Are you looking for really filling vegetarian Asian wraps? then stop your search. These crunchy and crispy tofu wrappers provide a double veggie punch on a soft tofu background. Tofu provides a substantial boost of protein to prevent you from nibbling in between meals. And the mouthwatering peanut sauce unites all of those vibrant flavours. It's a terrific way to make a completely vegetarian supper that is both pleasant and substantial.

Because the vegetables in this recipe are so robust, they last for several days in the refrigerator. For around 4 days, both the cooked tofu and the peanut sauce are still tasty. Once all of those components have been prepared, all that's left to do is roll them all up in a tortilla and eat them.

Here is how you can make these yummy wraps at home.


 1 pack of firm tofu (water drained)

 2 cups shredded green cabbage

 1/2 teaspoon grated garlic

 1/4 cup tamari (substitute: soy sauce)

 1/2 teaspoon grated ginger

 1–2 teaspoons olive oil (substitute any oil of your choice)

 2 cups shredded purple cabbage

 1 cup thinly sliced red pepper

 1 cup shredded carrots

 4–6 large tortillas or rotis

 1/3 cup cilantro leaves

 1/4 cup water

 1 cup chow mein noodles

 1/3 cup sliced green onion

For the peanut sauce:

 1/2 cup peanut butter

 1 teaspoon grated ginger

 1 teaspoon tamari

 1 pinch of salt

 1 teaspoon grated garlic

 1/2 teaspoon rice wine vinegar

 1/2 cup water plus 1 tablespoon

 1/2 teaspoon sesame oil

 1/2 teaspoon maple syrup (substitute: honey)


 Tofu should be thinly sliced into strips around the size of your thumb.

 In a medium bowl or plastic bag, combine the tamari, water, grated ginger, and garlic.

 The tofu should then be added and thoroughly covered with the marinade. Give the tofu 15 to 30 minutes to sit.

 Tofu and olive oil are added to a big pan that's been heated to medium heat.

 You can drizzle some of the marinade over it if you'd like.

 Cook the tofu for 10 to 12 minutes, or until each side is browned and crispy.

 After adding the vegetables, mix everything together in a big bowl.

 To make the dressing, put all the ingredients in a jar or small bowl.

 Before building, you might wish to warm up your wraps a little bit if they aren't particularly flexible.

 Add roughly 2 tablespoons of chow mein noodles, 3–4 tofu strips, a sizable handful of the veggie mixture, and one wrap at a time.

 Add the desired amount of peanut sauce, then fold up your wrap and eat it.