A simple recipe packed with flavor, great for a quick week night and a good meal planning choice. We topped the wraps with our favorite toppings such as beansprouts, shredded carrot and cabbage, but you can choose anything you'd like.
Drain the excess liquid and place the tofu on a tray or plate line with paper towels or a clean lint free towel. Cover with more towels and press with something heavy. Allow to sit this way for 5 minutes while you continue with the recipe. Once the peanut sauce is made, cut the tofu into 1" dice pieces.
While the tofu dries, mix the following ingredients in a bowl and set aside.
Add the oil and set the temperature to 445°F/230°C (high).
Add enough diced tofu to the preheated pan without overcrowding and allow the first side to sear without moving around for the first 30 seconds, then stir the tofu ocassionally for 5 more minutes or until the tofu looks golden brown on all sides.
Transfer the tofu to a paper towel lined tray. Repeat steps 1 & 2 until all of the tofu is cooked.
Lower the temperature to 350°F/175°C (medium), then add the aromatics and cook for 30 seconds until toasted.
Return all the seared tofu into the pan with the aromatics. Add the sauce ingredients and cook for 30 seconds to 1 minute or until the tofu is completely coated and no sauce is left in the pan.
Turn off the heat and scoop some of the tofu filling into the crunchy lettuce leaves. Top with the beansprouts, cilantro leaves and desired toppings. Garnish with a squeeze of lime.
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