Whole wheat wrap: 60g (1 large), Tofu (firm): 100g (3.5 oz), Cabbage (purple and green mix): 100g (1 cup, shredded), Carrot: 50g (1 small, grated), Edamame (shelled): 30g (1/4 cup), Green onion: 10g (2 tbsp, sliced), Cilantro: 5g (1 tbsp, chopped), Sesame seeds: 5g (1 tsp), Soy sauce: 5ml (1 tsp), Rice vinegar: 5ml (1 tsp), Sesame oil: 5ml (1 tsp), Honey or maple syrup: 5g (1 tsp), Ginger: 3g (1/2 tsp, grated), Garlic: 3g (1 clove, minced), Sriracha: 5g (1 tsp, optional)
1. Press 100g tofu to remove excess moisture, then cut it into small cubes. Heat 5ml sesame oil in a skillet over medium heat, add the tofu cubes, and cook for 6-8 minutes, stirring occasionally, until the tofu is golden and crispy. 2. In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), grated ginger, minced garlic, and sriracha (optional). Set aside. 3. In a large bowl, combine shredded cabbage, grated carrot, edamame, and sliced green onion. 4. Warm the whole wheat wrap in a dry pan or microwave until pliable. Lay it flat and layer the veggie mixture, cooked tofu, chopped cilantro, and sesame seeds. 5. Drizzle the prepared sauce over the filling, fold in the sides of the wrap, and roll it up tightly from the bottom. Slice in half if desired and serve immediately.
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