Fried Crispy Tofu Wrap Recipe

Press and drain

Remove tofu from package, drain liquid, wrap block in a clean kitchen towel or paper towels and place a heavy skillet or canned goods on top. Press for 20–30 minutes to remove excess moisture. Alternatively use a tofu press.

Cut and marinate

Unwrap pressed tofu and cut into 12–16 rectangles or strips roughly 1/2-inch thick. In a shallow bowl combine soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, and minced garlic. Toss tofu pieces gently to coat and let sit 5–10 minutes so the surface absorbs flavor.

Coat

In a separate shallow dish whisk together cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and black pepper. Working in batches, remove tofu from the marinade (let excess drip off) and dredge each piece in the dry mixture, pressing lightly so it adheres. Place coated pieces on a plate and let rest 5 minutes so coating bonds.

Pan-fry until crispy

Heat a wide skillet over medium-high heat. Add neutral oil and heat until shimmering (about 350°F if using a thermometer). Add tofu pieces in a single layer without crowding; you may need two batches. Fry 3–4 minutes per side, turning carefully with tongs, until deep golden and crisp. If pieces are browning too fast, lower heat to medium. Transfer cooked tofu to a wire rack or paper towel-lined plate.

Finish with sauce (optional)

If you prefer saucy tofu, return tofu to the pan off heat, pour any reserved marinade (do not use raw marinade if it contacted raw tofu—only use marinade that didn't touch raw tofu, otherwise make a fresh quick sauce) or mix 1 tbsp soy sauce with 1 tsp maple syrup and toss gently to glaze. Otherwise leave tofu crispy for best texture.

Make the spicy mayo: In a small bowl combine mayonnaise, sriracha, and lime juice. Taste and adjust heat or acidity (add more sriracha or a splash more lime). Stir in sesame seeds if using.

Prepare vegetables: Toss shredded cabbage and carrots together in a bowl. Arrange cucumber, red onion, cilantro, scallions, and optional avocado and jalapeños on a platter for easy assembly.

Warm the tortillas: Heat a dry skillet over medium heat and warm each tortilla 15–20 seconds per side until pliable, or wrap stack in foil and warm in a 300°F (150°C) oven for 5–8 minutes.

Build the wrap: Lay a warm tortilla flat. Spread about 2 tablespoons of spicy mayo down the center. Layer 1/2 cup shredded cabbage-carrot mix, 3–4 pieces of crispy tofu (about 4–5 oz tofu per wrap), a few cucumber slices, a scattering of red onion, cilantro leaves, and scallion. Add optional avocado slices and pickled jalapeños if using.

Fold and serve: Fold the bottom edge up over filling, fold the sides in, and roll tightly to close. If desired, place seam-side down on the warm skillet for 30–60 seconds to seal and create a light toasting. Slice in half on the bias and serve immediately with extra spicy mayo on the side.

Storage note: Leftover crispy tofu keeps in the fridge up to 3 days; re-crisp in a 400°F (200°C) oven for 8–10 minutes. Assemble wraps just before serving to prevent sogginess.