📖 Instructions

1. First, get that tofu pressed. This is key to getting it nice and crispy. Wrap your firm or extra-firm tofu in paper towels, place something heavy on top (like a stack of books or a cast iron skillet), and let it sit for at least 30 minutes. The longer, the better! Honestly, I sometimes forget about it and leave it for an hour. No biggie!
2. While the tofu is pressing, whisk together all the ingredients for the spicy peanut sauce in a small bowl: peanut butter, soy sauce (or tamari for gluten-free), rice vinegar, maple syrup (or honey), sriracha (adjust to your spice preference – I like mine HOT!), ginger, and garlic. Taste and adjust seasonings as needed. You might want to add a pinch of salt or a squeeze of lime juice to brighten it up. Make sure the peanut butter is fresh, it makes a difference!
3. Once the tofu is pressed, cut it into cubes or strips. Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides. This usually takes about 8-10 minutes. Don't overcrowd the pan, or the tofu will steam instead of crisping. If necessary, cook it in batches.
4. Pour about half of the spicy peanut sauce over the cooked tofu and toss to coat. Cook for another minute or two, until the sauce is slightly thickened and sticky. Reserve the remaining sauce for drizzling. The aroma at this point is absolutely divine!
5. Warm your tortillas or wraps according to package directions. This makes them more pliable and less likely to tear. I like to lightly char mine over an open flame for a smoky flavor, but a quick zap in the microwave works too.
6. Assemble the wraps: Lay a tortilla flat and spread a thin layer of the reserved spicy peanut sauce over it. Add a handful of your favorite veggies, such as shredded lettuce, sliced cucumbers, shredded carrots, and chopped cilantro. Top with the spicy peanut tofu. Drizzle with more sauce, if desired.
7. Fold the sides of the tortilla inward and then roll it up tightly from the bottom. Cut in half and serve immediately. These are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Just be aware that the tortillas may become a bit soggy over time.