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Crispy fried tofu strips in a whole grain wrap filled with creamy ginger and peanut sauce, served with healthy, Asian-inspired vegetables. The perfect light meal for a warm summer day! I love “Thai Burrito”. It’s a great blend of hand-sliced vegetable strips with the amazing flavors of Thai peanut-ginger. The other thing I love about this recipe is it’s incredibly easy and only takes about 30 minutes to make.
My trick to making tofu delicious is to prepare it with super flavorful sauces and seasonings. In this case, I whipped up an Asian-inspired peanut sauce that has a nice amount of ginger and a hint of soy sauce. You also have the option of marinating the tofu in a little soy sauce.
The special thing about these wraps is the ginger and peanut sauce or you could also say ginger and peanut spread. Absolutely delicious due to the addition of pure ginger juice instead of grated ginger. While you can now buy ginger juice in many supermarkets, it is better and easier to prepare your own ginger juice. Simply grate a large piece of ginger on the fine side of your kitchen grater, put the grated ginger in a tea towel and squeeze it over a bowl.
If you make the ginger peanut mixture a bit thick rather than too moist, you can also store your wraps in the fridge for a few days without them becoming overly soggy. Or you can keep all the components in one box and “assemble” the wrap later for eating.
Variations for our vegan wrap
Instead of the wraps, simply use large and crunchy romaine leaves to enclose the delicious content. Or swap the tofu for tempeh, which you can use like the tofu.
If you like our Whole Wheat Tofu and Ginger Peanut Sauce Wrap, you might also be interested in these recipes:
- vegan TexMex pasta salad with creamy chipotle dressing
- oriental fried oat flakes with vegetables
- quick radish pickles
- Spelled barley salad with vegetables
- more salads
Whole wheat wrap tofu and ginger peanut sauce
- 200 G smoked tofu* Celebration
- 2 el avocado or peanut oil
Ginger Peanut Spread:
Wraps & Filling:
- 4 Wholemeal Wraps* or tortillas
- 4 leaves romaine lettuce
- 1 carrot
- 1 Red pepper
- 4 spring onions
- 1 small Bunch of coriander
- Pat tofu dry and cut into strips. About 1 cm thick.
- Wash the red peppers, halve, deseed, remove the white membrane and then cut into thin strips.
- Peel the carrot and cut or slice into thin strips.
- Wash the spring onions and cut in half lengthways.
Ginger Peanut Spread:
- Whisk together all the ingredients for the peanut spread. This goes well in a small bowl. Add a tablespoon or two of water if needed, but remember: this is a spread, not a peanut sauce! The thicker it is, the less messy the wraps are to eat.
- Heat the oil in a large skillet over medium-high heat. Then carefully place the tofu in the pan. Be careful because the oil will splatter a bit. It is best to wear an apron when frying. Fry the tofo for about 5 minutes on each side. The tofu is done when lightly browned and crispy. Place the tofu on a plate with some kitchen paper to soak up the excess oil. Put aside.
- Briefly roast the wraps in a large pan on each side, without adding fat. It's very quick, so be careful.
- To assemble the wraps, divide the spread between the wraps or tortillas.
- Arrange the lettuce, tofu, carrots, pepper strips, spring onions and cilantro on the wrap.
- Add a few squeezes of lime juice and drizzle with sriracha or sweet chilli sauce to taste.
- Wrap and serve.