Crispy Tofu Wraps with Spicy Peanut Sauce
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
1 (14-16 oz. package) extra firm tofu
2 tablespoons neutral oil
1 tablespoon maple syrup
Cucumber, sliced thin
Red Bellafina peppers, sliced thin
Red onion, sliced thin
Flatout Flatbread Wraps
Spicy Peanut Sauce:
1/3 cup peanut butter
1/4 cup hoisin sauce
1/3 cup water
2 teaspoons chili garlic sauce
For tofu, cut it into about 1/4-inch thick sheets and press the tofu between paper towels to press out as much liquid as possible. Then slice tofu into sticks and pat dry.
Add neutral oil to a large skillet over medium-high heat. A nonstick skillet or well-seasoned cast iron skillet works best. When the oil is shimmering, add the tofu sticks and cook until the are crispy and lightly browned around the edges, about 3-4 minutes per side.
Drizzle tofu with maple syrup and continue to cook until the syrup forms a glaze on the tofu, a few minutes. Then remove skillet from the heat.
Meanwhile, stir together peanut sauce ingredients in a small pot over medium heat. Once ingredients are simmering lightly, turn heat down to low and simmer for 3-4 minutes until sauce thickens. Then remove from heat and let cool to room temp.
Slice all your veggies into thin strips. I like to cut the cucumbers into half-coins.
Make a wrap by layering veggies longwise on a flatbread. Then top with a few strips of tofu and drizzle with sauce. Serve extra sauce on the side!
Slightly adapted from macheesmo.com