New York Steak With Fried Crispy Tofu Wrap Recipe

Bring steaks to room temperature

Remove the New York strip steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels.

Season both sides of the steaks evenly with kosher salt (use about 3/4 tsp per side total), black pepper, and garlic powder. Press seasonings gently into the meat.

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add 1 tablespoon olive oil and swirl to coat.

Place steaks in the hot skillet and sear without moving for 2.5–3 minutes to form a deep brown crust. Flip and add remaining 1 tablespoon olive oil, 2 tablespoons butter, thyme sprigs, and crushed garlic to the pan.

Continue cooking, spooning melted butter and pan juices over the steaks (basting) for another 2.5–3 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time ±1–2 minutes for desired doneness.

Transfer steaks to a cutting board and loosely tent with foil. Rest 8–10 minutes before slicing thinly across the grain into strips suitable for wrapping.

Prepare the tofu: drain and press the extra-firm tofu for 15–30 minutes to remove excess water. Pat dry with paper towels and cut into 1/2-inch thick planks or 3/4-inch cubes depending on preferred bite size.

In a shallow bowl, combine cornstarch, 3/4 tsp fine salt, and 1/4 tsp white pepper. Toss tofu pieces gently so each piece is evenly coated with the cornstarch mixture. Shake off any excess.

Heat a heavy skillet or a shallow saucepan over medium-high heat and add neutral oil to reach about 1/4-inch depth (approximately 1 cup). The oil is hot enough when a pinch of cornstarch sizzles on contact.

Fry tofu in batches so pieces don’t crowd the pan. Fry for 2–3 minutes per side until golden brown and crispy. Use tongs or a slotted spoon to turn pieces carefully. Total frying time per batch ~4–6 minutes.

Transfer fried tofu to a paper towel-lined tray to drain. While still hot, toss the tofu quickly with 1 tablespoon soy sauce and 1/2 teaspoon sesame oil (optional) to glaze lightly.

Make the spicy-hoisin mayo: in a small bowl whisk together mayonnaise (1/2 cup), hoisin sauce (1 tbsp), sriracha (1 tsp), rice vinegar (1 tsp), lime juice (1 tbsp), 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust heat or acidity to preference.

If desired, warm the tortillas briefly in a dry skillet, oven (350°F/175°C for 4–6 minutes), or microwave (20 seconds) to make them pliable for wrapping.

Lay one warmed tortilla flat. Spread about 1.5–2 tablespoons of the spicy-hoisin mayo down the center of each tortilla.

Top the mayo with a layer of shredded lettuce (about 1/2 cup), a few slices of cucumber, shredded carrot, and a few rings of red onion. Add a small handful of cilantro leaves.

Arrange sliced New York steak strips on top of the vegetables (about half a steak per two wraps). Add an even portion of crispy fried tofu pieces on top of the steak so each bite has both protein elements.

Finish with an extra drizzle of mayo if desired. Fold the bottom of the tortilla up, then fold the sides in and roll tightly to form a secure wrap. Repeat for remaining tortillas.

Slice each wrap in half on the diagonal and serve immediately while steak is warm and tofu remains crisp.