Sweet and Sour Tofu Wraps

Time to play catch up! I’ve made a decent amount of meals in the last couple weeks, but have been too busy at work to post, so get ready for a week of catch up recipes. Today’s is a tofu wrap.

Ingredients for the Sauce:

  • 2 TBsp peanut oil
  • 1 Tbsp rice vinegarIMG_5965
  • 1 TBsp agave
  • 2 TBsp garlic
  • 2 TBsp ginger (powdered)
  • 1/2 cup sherry
  • 1/2 cup hoisin sauce
  • 1/2 cup ketchup
  • 1 tsp hot sauce
  • 5 TBsp soy sauce
  • 2 TBsp sesame oil
  • 2 TBsp peanut butter

Whisk all together and heat over medium heat for a couple minutes. Then set aside and work on the rest of the ingredients.

Tofu Wrap Ingredients:IMG_5966

  • 1 package of tofu sliced in to thin slabs
  • 1 pre packaged bag of slaw
  • 1/3 cup nayonaise
  • 1 Tbsp ground ginger
  • 2 tsp salt
  • 1/4 cup rice vinegar
  • 1/4 cup red wine vinegar
  • 2 TBsp peanut oil
  • 1 cup cooked rice
  • tortillas

Dry the tofu between some paper towels for an hour. Then place in a shallow tray and cover with the previously made sauce. Put in a fridge for an hour or two.

Whisk the vinegars, nayonaise, ginger, peanut oil and salt together, then mix in with the slaw.

Start cooking the rice while cooking the tofu.

Transfer the tofu and sauce to a skillet. Cook on medium on both sides for 7-10 minutes.

To assemble, first put the rice in the bottom of a tortilla wrap, then the slaw, then the tofu on top.


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