Whole wheat wrap: 60g (1 large), Tofu (firm): 100g (3.5 oz), Cabbage (purple and green mix): 100g (1 cup, shredded), Carrot: 50g (1 medium, 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 (low-sodium): 10ml (2 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 firm tofu between paper towels to remove excess moisture. Cut into 1/2-inch cubes. 2. In a bowl, whisk together 5ml sesame oil, 10ml soy sauce, 3g grated ginger, 3g minced garlic, and 5g sriracha (if using). 3. Marinate the tofu in half of this mixture for 10 minutes. 4. Heat a non-stick skillet over medium-high heat. Cook the marinated tofu until golden and crispy on all sides, about 8-10 minutes. 5. In a large bowl, combine 100g shredded cabbage, 50g grated carrot, 30g shelled edamame, and 10g sliced green onion. 6. Add the remaining marinade, 5ml rice vinegar, and 5g honey or maple syrup to the vegetables and toss to combine. 7. Warm the 60g whole wheat wrap in a dry skillet for 30 seconds per side or in the microwave for 10-15 seconds. 8. Layer the Asian slaw down the center of the wrap. 9. Top with the crispy tofu. 10. Sprinkle with 5g chopped cilantro and 5g sesame seeds. 11. Fold in the sides of the wrap and roll up tightly. 12. Cut in half diagonally and serve.
