Crispy Tofu Banh Mi Wrap
Crispy fried tofu wrapped in a soft tortilla with pickled vegetables, fresh herbs, and a tangy sauce. Vietnamese-inspired sandwich built with swappable proteins, vegetables, and condiments for infinite combinations.
Ingredients
Method
Press tofu block between paper towels under a weighted plate for 15 minutes to remove excess moisture.
Cut pressed tofu into 4 rectangular slabs, approximately 1/2 inch thick.
Combine rice vinegar and sugar in a small bowl; stir until sugar dissolves.
Toss julienned daikon and carrot with pickling liquid; let sit 10 minutes.
Slice cucumber lengthwise into thin strips; chop cilantro and green onion.
Mix cornstarch, minced garlic, salt, and white pepper on a shallow plate.
Heat oil in a skillet over medium-high heat until shimmering.
Coat tofu slabs evenly with cornstarch mixture on both sides.
Fry tofu 3–4 minutes per side until golden and crispy; transfer to a clean plate.
Lightly toast tortillas in the same skillet, 30 seconds per side, until warm and pliable.
Spread 1.5 tbsp hoisin sauce and 1/2 tbsp sriracha across the center of each tortilla.
Arrange 2 tofu slabs down the center of each tortilla; layer with pickled daikon-carrot, cucumber strips, cilantro, and green onion.
Fold tortilla edges over filling, rolling tightly into a cylinder; slice in half diagonally if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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