These Crunchy Asian Tofu Peanut Wraps are packed with veggies, tofu, and a delicious and flavorful homemade peanut sauce! They’re naturally vegan and easily made gluten-free.
We’re at the time of year when school has started for most people, and summer is coming to an end. My son is only two and stays home with me, so we still have a few years before we have to think about kindergarten, but seeing all these photos of kids starting preschool and kindergarten makes me want to cry.
I know school is important, and it’s great when kids are excited about it, but I’m still not ready to think about Eli being away from me for that long! Hopefully, I’ll get there at some point, though!
So, for now, I’m just holding him close, not thinking about kindergarten, and enjoying these Crunchy Asian Tofu Peanut Wraps!
Crunchy Tofu Peanut Wrap Recipe Ingredients
- Tofu – I used one package of extra-firm tofu, which I drained and pressed.
- Water
- Tamari – Either tamari or soy sauce (I like to use low-sodium) will work.
- Fresh garlic and ginger
- Olive oil – I used olive oil, but you can substitute the oil of your choice.
- Vegetables – I used purple and green cabbage, shredded carrot, red pepper, green onion, and cilantro leaves.
- Noodles – I incorporated chow mein; it’s optional but gives a good crunch!
- Tortillas – You can use your favorite kind of tortilla.
- Peanut sauce – This is made with creamy peanut butter, water, tamari, pure maple syrup, sesame oil, rice wine vinegar, fresh garlic and ginger, and salt. If you like it spicy, add a few squirts of Sriracha or your favorite hot sauce.
How To Make This Asian-inspired Tofu Wrap
- Cut the tofu into thin strips about the size of your thumb. Add the tamari, water, grated ginger, and garlic to a medium-sized bowl or plastic bag and combine. Next, add the tofu and ensure it’s all coated with the marinade. Let the tofu sit for 15-30 minutes.
- Heat a large pan over medium heat and add the olive oil and tofu. If you like, you can pour some of the marinade over it. Cook until each side of the tofu is browned and crispy, 10-12 minutes.
- Add all the veggies to a large bowl and mix until combined.
- Add all dressing ingredients to a jar or small bowl and whisk until combined.
- If your tortillas aren’t flexible, you might want to heat them before assembling. Add 3-4 strips of tofu, a big handful of the veggie mixture, and about 2 Tablespoons of chow mien noodles to each wrap. Drizzle over the desired amount of peanut sauce, roll up your wrap, and enjoy!
Tofu and Vegetable Wrap Recipe Tips and Frequently Asked Questions
- The hearty veggies last several days in the refrigerator. The cooked tofu and peanut sauce also stay fresh for about four days. Once you have all those ingredients prepped, simply roll them up in a tortilla and enjoy.
- I’ve been loving meal-prep lunches lately. Although I don’t wrap all of these in advance because I don’t want them to get soggy, they are easy to assemble if everything has been prepped.
- I’ve been making these Crunchy Asian Tofu Peanut Wraps so often lately! They’re a great way to get your veggies and protein in for lunch without feeling stuffed and tired. If you’re doing low-carb, you can also ditch the tortilla and use a lettuce wrap or make it into a big salad!
- They can be made gluten-free by using gluten-free wraps or tortillas.
- These wraps are vegan.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Tofu and Veggie Recipes?
Fried Cabbage and Noodles with Tofu
Sheet Pan Tofu and Vegetable Bowls with Ginger Peanut Sauce
Korean-Inspired Tofu Bowls with Vegetables
Print
Crunchy Asian Peanut Tofu Wraps
- Total Time: 57 minutes
- Yield: 4 1x
Description
These Crunch Asian Peanut Tofu Wraps are packed with veggies, tofu and a delicious and flavorful homemade peanut sauce!
Ingredients
- 1 (14 oz) package extra firm tofu, water drained and pressed out
- 1/4 cup water
- 1/4 cup tamari, or soy sauce (I like to use low sodium)
- 1/2 teaspoon fresh grated garlic
- 1/2 teaspoon fresh grated ginger
- 1–2 teaspoons olive oil, or oil of your choice
- 2 cups shredded purple cabbage
- 2 cups shredded green cabbage, or Napa cabbage
- 1 cup shredded carrot
- 1 cup thinly sliced red pepper
- 1/3 cup cilantro leaves
- 1/3 cup sliced green onion
- 1 cup chow mein noodles, optional but gives a good crunch!
- 4–6 large tortillas, whatever kind you like
Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/2 cup + 1 tablespoon water
- 1 teaspoon tamari, or soy sauce
- 1/2 teaspoon pure maple syrup, or honey
- 1/2 teaspoon sesame oil
- 1/2 teaspoon rice wine vinegar
- 1 teaspoon fresh grated garlic
- 1 teaspoon fresh grated ginger
- 1 pinch salt
- If you like it spicy you can add a few squirts of Sriracha or your favorite hot sauce.
Instructions
- Cut the tofu into thin strips, about the size of your thumb. Add the tamari, water, grated ginger and garlic to a medium sized bowl or plastic bag and combine. Next, add the tofu and make sure it is all coated with the marinade. Let tofu sit for 15-30 minutes.
- Heat a large pan over medium heat and add olive oil and the tofu. If you like you can pour a little bit of the marinade over it. Cook until each side of tofu is browned and crispy, 10-12 minutes.
- Add all veggies to a large bowl and mix until combined.
- Add all dressing ingredients to a jar or small bowl and whisk until combined.
- If your wraps aren’t very flexible you might want to heat it a little bit before assembling. To each wrap add 3-4 strips of tofu, a big handful of the veggie mixture and about 2 tablespoons chow mien noodles. Drizzle over desired amount of peanut sauce and roll up your wrap and enjoy!
- Prep Time: 45 mins
- Cook Time: 12 mins
- Category: Lunch, Vegan
- Cuisine: Asian
I like how this is relatively simple and always turns out great.
So glad to hear that!!
OK, this is TOTALLY YUM.
I flagged this recipe a week ago on the “to try” rotation, and it was totally worth it. It may sound like a lot of ingredients, but most of them are just sauce ingredients and require zero prep so both the marinade as well as the peanut sauce are super-fast. One tip: use a hand blender for (first) the marinade and (2nd) the peanut sauce in the same container. Then you don’t have to grate the garlic/ginger and the sauces come together before you know it.
Also: optimise your time in a better order than the instructions, and (including marination time) you’ll have this together in 30mins or so.
1) Make marinade and marinate tofu
2) Make peanut sauce and set aside so flavours blend a bit
3) Prep the salad mix
4) Cook the marinated tofu
5) Assemble the wraps and serve!
I love this recipe. Thanks Izzy!
P.S. to make 5*, use a more firm replacement for tofu (Quorn here in Switzerland) and pimp your marinade/sauce for depth with half sake instead of water, and some other asian sauces (mirin/hoisin/fish as your vegan requirements allow).
I’m so glad you enjoyed these wraps!! Thanks for your input! 🙂