Ingredients:

  • 1 (14-ounce) package extra-firm tofu, pressed
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons sesame seeds
  • 2 tablespoons neutral oil (like canola or vegetable)
  • 1/4 cup peanut butter (smooth or crunchy)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon water, or more to thin
  • 1 teaspoon sriracha (optional)
  • 4 large tortillas (flour or whole wheat)
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped green onions

Instructions:

  1. Remove excess water from the tofu by pressing it for at least 20 minutes.
  2. Cut the pressed tofu into small cubes.
  3. In a bowl, toss the tofu with soy sauce and sesame oil.
  4. Add cornstarch and sesame seeds to the bowl and toss to coat evenly.
  5. Heat oil in a large skillet over medium-high heat. Add the tofu in a single layer (cook in batches if necessary) and cook, turning occasionally, until golden brown and crispy on all sides.
  6. Whisk together peanut butter, soy sauce, rice vinegar, honey/maple syrup, water, and sriracha (if using) in a small bowl until smooth. Add more water to thin if needed.
  7. Warm the tortillas. Spread a generous amount of peanut sauce on each tortilla. Add crispy tofu, shredded carrots, shredded cabbage, cilantro, and green onions.
  8. Fold the sides of the tortilla inward and then roll tightly from the bottom up. Serve immediately.