Pork Chop (1 Pc) & Fried Crispy Tofu Wrap Recipe

Temper and season

Remove the pork chop from the refrigerator 20–30 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder and smoked paprika and evenly rub over both sides and the edges of the chop.

Sear

Heat a large skillet (cast-iron preferred) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat. Place the pork chop in the pan and sear without moving for 3–4 minutes until a deep golden-brown crust forms.

Flip and baste

Flip the chop and add 1 tablespoon butter, the garlic cloves and thyme or rosemary to the pan. Reduce heat to medium. As the butter melts, tilt the pan slightly and spoon the butter and aromatics over the chop continuously for 2–3 minutes to develop flavor and finish cooking. Cook until an internal temperature of 140–145°F (60–63°C) is reached for a juicy chop.

Rest

Transfer the pork chop to a cutting board and loosely tent with foil. Rest 5–7 minutes (temperature will rise a few degrees). Slice thinly against the grain for easier wrapping.

Prepare tofu

Remove tofu from packaging, drain and press for at least 10–15 minutes to remove excess moisture (use a tofu press or a plate with a weight and paper towels). Cut tofu into 1/2-inch thick rectangles or bite-size strips suitable for a wrap.

Coat

Pat the tofu pieces dry again. In a shallow bowl combine cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper. Lightly drizzle or brush the tofu with 1 teaspoon soy sauce, then toss each piece in the cornstarch mixture until evenly coated; shake off excess.

Fry until crisp

Heat a medium nonstick skillet over medium-high heat and add 1/2 cup neutral oil. When oil shimmers, place tofu pieces in a single layer (work in batches if needed). Fry 2–3 minutes per side until golden-brown and crisp. Transfer to a paper-towel-lined tray and season lightly with a pinch of salt while hot.

Make sauce

In a small bowl combine 2 tablespoons mayonnaise, 1 teaspoon sriracha (adjust to taste) and 1/2 tablespoon lime juice. Stir until smooth. Taste and adjust seasoning or heat.

Warm tortilla

Warm the flour tortilla in a dry skillet over medium heat 20–30 seconds per side or microwave wrapped in a damp paper towel for 15 seconds so it becomes pliable.

Assemble wrap

Lay the warm tortilla flat. Spread the spicy mayo across the center (about half to two-thirds of the way). Layer shredded lettuce, sliced cucumber, red onion and cilantro. Place sliced rested pork chop pieces across the vegetables. Top with several pieces of the fried crispy tofu for contrast in texture. Squeeze a lime wedge over the filling if desired.

Wrap and serve

Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly to form a wrap. If desired, toast the wrapped seam-side down in a skillet 1–2 minutes to seal and add slight crispness. Slice in half and serve immediately with extra lime wedges and remaining sauce on the side.