Tofu Crunch Wraps

This week, I made a simple, East Asian-inspired wrap. Decent for lunch or dinner, and ideal for these pre-summer days. Today being National Wine Day, I had a little white on the side. The lightness of the wine goes nicely with this dish, which is highly customizable for different diets.

I chopped all the veggies by hand, but the carrots can just as easily by grated, and the tofu can be crumbled if you are in a rush. Agave can be substituted for honey in the sauce, and the wonton wrappers can be left off entirely for gluten-free or vegan diets. If you do, do not worry about sacrificing the crunchiness. Raw carrots and red cabbage fill the role just as well, and can be helped along more by frying the tofu a bit longer to get some lovely, crunchy bits.

Because these wraps are so full, rolling is a bit tricky. I am still no expert at working with tortillas, flatbreads, or anything bread-based with a filling. I get a lot of tears, odd folds, and unintentional leaks. Like any other skill, I know I will learn in time. If you struggle with this part of the process as I sometimes do, another option is to scrap the hand-held element and just make a salad instead!

Wraps:

2 flatbreads for wrap sandwiches

8 oz firm tofu, sliced into strips

2 large carrots, julienned

2 scallions, sliced into thin rounds

20 snow peas, or a large handful, thinly sliced

1½ cups red cabbage, chopped

4-5 wonton wrappers. sliced into strips

Sauce:

2 tbsp sesame tahini

1½ tsp honey

1 tsp soy sauce

1 tsp mirin

Slice raw tofu in long, thin strips. In a large saucepan, cook the tofu in canola or sesame oil over medium heat for about fifteen minutes, or until golden brown. Once the tofu is finished, slice wonton wrappers into strips and fry them in the remaining oil. They will only take a minute or two, and brown rapidly, so remove them as soon as they turn gold.

Slice and chop all veggies. Combine sauce ingredients in a small bowl and whisk thoroughly. Lay out your flatbreads and build up the filling, beginning with cabbage, then carrots and peas, tofu, wontons,  and scallions. Drizzle the sauce over everything, wrap up, and enjoy! Makes two wraps.