WrapsSoutheast AsianEasy

Baked Tofu and Peanut Wrap

Name: Baked Tofu and Peanut Wrap
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 14 oz (400 g) firm tofu, pressed, pressed dry with towels or tofu press, cut into 3/4-inch cubes; ¼ cup (65 g) natural peanut butter, smooth variety preferred; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) rice vinegar; 2 clove (6 g) garlic cloves, minced; 1 tbsp (8 g) fresh ginger, minced; 1 tbsp (15 ml) lime juice, fresh; 1½ tsp (8 g) sriracha; 1½ tbsp (22 ml) vegetable oil or sesame oil; 2 tbsp (16 g) cornstarch; 2 medium (240 g) carrots, julienned or cut into thin matchsticks; 1 medium (300 g) cucumber, English or seedless, julienned or cut into thin matchsticks; 1½ cups (150 g) red cabbage, thinly sliced; ½ cup (12 g) fresh cilantro leaves, roughly chopped; 4 tortilla (240 g) large flour or whole wheat tortillas; 2 tbsp (30 ml) water, warm; 2 tbsp (18 g) sesame seeds, white or black (optional); 2 scallion (20 g) scallions, thinly sliced, white and light green parts (optional)

From the MyKitchenBank Kitchen

Crispy baked tofu tossed in a spiced peanut coating, wrapped in soft tortillas with fresh vegetables and a drizzle of sriracha-peanut sauce. This vegan Southeast Asian–inspired wrap is satisfying, quick to assemble, and perfect for lunch or a light dinner.

Prep: 20 min
Cook: 25 min
Wait: 10 min
Total: 55 min
Makes: 4 wraps

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Ingredients

4 servings

14 oz (400 g) firm tofu, pressed, pressed dry with towels or tofu press, cut into 3/4-inch cubes
¼ cup (65 g) natural peanut butter, smooth variety preferred
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) rice vinegar
2 clove (6 g) garlic cloves, minced
1 tbsp (8 g) fresh ginger, minced
1 tbsp (15 ml) lime juice, fresh
1½ tsp (8 g) sriracha
1½ tbsp (22 ml) vegetable oil or sesame oil
2 tbsp (16 g) cornstarch
2 medium (240 g) carrots, julienned or cut into thin matchsticks
1 medium (300 g) cucumber, English or seedless, julienned or cut into thin matchsticks
1½ cups (150 g) red cabbage, thinly sliced
½ cup (12 g) fresh cilantro leaves, roughly chopped
4 tortilla (240 g) large flour or whole wheat tortillas
2 tbsp (30 ml) water, warm
2 tbsp (18 g) sesame seeds, white or black (optional)
2 scallion (20 g) scallions, thinly sliced, white and light green parts (optional)

Equipment (8)

Tofu press or clean kitchen towels
Large baking sheet (at least 18×13 inches)
Parchment paper
Shallow bowl
Whisk
Small saucepan
Measuring spoons and cups
Sharp knife and cutting board

Steps

Before you start

Press tofu to remove excess moisture (30 minutes ahead or while you prep other ingredients)
Preheat oven to 425°F (220°C)
Line a large baking sheet with parchment paper

1
Make peanut sauce
- In a small saucepan over medium heat, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, minced garlic, minced ginger, sriracha, and warm water.
- Stir constantly for 2–3 minutes until the sauce is smooth and slightly warm.
- The sauce should be pourable but thick enough to coat a spoon.
- Remove from heat and set aside.
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Ready when: Sauce is smooth, warm, and coats the back of a spoon
Tip: Whisk constantly to prevent peanut butter from lumping; if the sauce is too thick, add a splash more warm water.
2
Coat tofu in spice mixture
- In a shallow bowl, whisk together the cornstarch and a generous pinch of salt and black pepper.
- Working in two batches if needed, toss the pressed tofu cubes in the vegetable oil first to coat lightly, then toss in the cornstarch mixture until evenly coated.
- Some cubes will stick together slightly—gently break them apart before spreading on the baking sheet.
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Ready when: All tofu cubes are evenly coated with a thin, uniform white layer
Tip: Don't skip pressing the tofu—excess moisture will steam it rather than crisping it. The cornstarch coating will become golden and crunchy in the oven.
3
Bake tofu until crispyOven 425°F / 220°C
- Spread the coated tofu cubes in a single layer on the prepared baking sheet, leaving a little space between each piece.
- Bake at 425°F (220°C) for 22–25 minutes, stirring the tray halfway through (around the 12-minute mark), until the edges are golden brown and crispy and the surface has a light crackling texture.
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Ready when: Tofu cubes are golden brown on the edges with a slightly crispy, textured surface
Tip: Don't crowd the pan—if your baking sheet is small, use two sheets. Crispy tofu is much more satisfying than soft tofu in a wrap.
4
Cool tofu slightly
- Remove the tofu from the oven and let it rest on the baking sheet for 5 minutes so it stops steaming and the exterior sets firm.
- The tofu will continue to crisp a little as it cools.
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Ready when: Tofu is cool enough to handle without steaming, surface is firm to the touch
5
Warm tortillas
- While the tofu cools, warm the tortillas.
- If they are cold or stiff, place them directly over a gas flame for a few seconds per side, wrap them in a damp kitchen towel and microwave for 30 seconds, or warm them in a dry skillet over medium heat for about 20 seconds per side.
- Warm tortillas are much easier to roll without cracking.
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Ready when: Tortillas are soft, pliable, and warm to the touch
Tip: Warm tortillas are key to a wrap that doesn't crack when you roll it. If using a skillet, don't let them brown.
6
Assemble wraps
- Lay a warm tortilla flat on a clean surface.
- Spread or drizzle about 2–3 tablespoons of the peanut sauce (made in Step 1) in a thin line across the center of the tortilla, leaving 2 inches clear on all sides.
- Layer on roughly one-quarter of the baked tofu cubes, followed by one-quarter of the carrots, cucumber, red cabbage, and cilantro.
- Top with a few sesame seeds and sliced scallions if using.
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Ready when: Filling is evenly distributed across the center of the tortilla with space to fold
Tip: Don't overfill—the wrap will burst when you roll it. Keep fillings in a tight line down the center.
7
Roll wraps tightly
- Fold in the left and right sides of the tortilla about 2 inches over the filling to seal in any loose ingredients.
- Then, starting from the bottom edge closest to you, roll the tortilla tightly away from you, tucking the filling in as you go.
- The wrap should be snug but not squeezed so hard it breaks.
- Place seam-side down on a plate.
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Ready when: Wrap is rolled tightly with seam facing down and no gaps or loose filling visible
Tip: A snug roll prevents the wrap from falling apart when you bite into it. If the wrap cracks, wrap the outside with a piece of parchment or foil to hold it together.

Good to know

Tips

Press your tofu thoroughly—even 30 minutes makes a huge difference in how crispy it becomes. Use a tofu press or wrap it in a clean kitchen towel and place a heavy object on top.
The peanut sauce is the soul of this wrap. Taste it before assembling and adjust the balance of sweet, salty, sour, and spicy to your preference by adding a touch more peanut butter, soy sauce, lime juice, or sriracha.
Prep all your vegetables while the tofu bakes so assembly is quick and the wraps stay fresh and warm.
If you prefer the tofu less spicy, reduce the sriracha to 0.5–1 teaspoon in the sauce and add a touch of honey or maple syrup for balance.

Make ahead

Baked tofu can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat in a 350°F (175°C) oven for 5–7 minutes to re-crisp. The peanut sauce can be made 1 day ahead and stored in the refrigerator; whisk in a splash of warm water before serving if it has thickened. Assemble wraps just before eating for the best texture.

Storage & reheating

Wrapped tightly in parchment or foil, the assembled wraps will keep at room temperature for up to 2 hours. Refrigerate for up to 1 day (the tortilla may become slightly softer); rewarm briefly in a skillet if desired. Store baked tofu and sauce separately in the refrigerator for up to 3 days. Do not freeze assembled wraps.

Substitutions

natural peanut butter → Almond butter or sunflower seed butter. Use the same amount and adjust the consistency with warm water if needed. The flavor will be slightly milder and less sweet.
large flour or whole wheat tortillas → Rice paper wraps or collard green leaves. Rice paper wraps must be softened in warm water first; collard leaves should be blanched for 1 minute to soften. Both create a lighter, lower-carb wrap.
sriracha → Chili flake, hot sauce, or sambal oelek. Use 1 teaspoon chili flake or 1 tablespoon hot sauce. Adjust to your heat tolerance; sambal will add a deeper chili flavor.
firm tofu, pressed → Tempeh, crumbled and baked with the same coating. Tempeh has a nuttier flavor and will stay crispier. Increase bake time to 25–28 minutes if using larger pieces.