Fork It Recipe

Press and cube tofu

Drain tofu and press for 15–30 minutes to remove excess water. Once pressed, cut into 1/2-inch cubes.

Make marinade and coat

In a bowl, whisk together 3 tbs maple syrup, 2 tbs soy sauce, 1 tsp sriracha, 1 tsp rice vinegar, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add the tofu cubes and toss gently to coat. Let sit 10 minutes (or up to 30 minutes) to absorb flavor.

Toss with cornstarch

Sprinkle 2 tbs cornstarch over the marinated tofu and toss gently until evenly coated. The cornstarch creates a crispy exterior when cooked.

Pan-fry the tofu

Heat 2 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer (work in batches if needed). Cook 3–5 minutes per side until golden and crisp, turning carefully. Remove cooked tofu to a plate and keep warm. If any marinade remains in the pan, pour it over the tofu at the end and cook 1 minute until slightly sticky.

Whisk together 4 tbs maple syrup, 2 tbs sriracha, 4 tbs mayonnaise, 1 tbs lime juice, 1/2 tsp soy sauce and 1 tsp water in a small bowl until smooth. Taste and adjust: add more sriracha for heat, more maple for sweetness, or a touch more lime for brightness. Season with 1/8 tsp salt if needed. Refrigerate until assembly.

Warm tortillas and prepare work station

Warm large tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable. Lay one tortilla flat on a clean surface. Place a tostada shell in the center.

Layer ingredients

Spread about 1–1.5 tbs of the maple–sriracha sauce onto the toasted shell. Top with 1/4 cup shredded cheese, 1/4 of the cooked tofu (about 112 g), 1/2 cup shredded lettuce, 1/4 cup diced tomato, and a sprinkle of sliced green onions. If using more sauce, add a little extra inside for moisture.

Fold into crunchwrap

Fold the edges of the large tortilla up and over the filling in pleats, creating a sealed pocket with the tostada in the center. Tuck the final pleat underneath the assembled wrap so the seam is on the bottom.

Toast the crunchwrap

Heat a large skillet or griddle over medium heat and melt ~1/2 tbs butter or add 1/2 tbs oil. Place the seam-side down on the hot pan and cook 2–3 minutes until golden and sealed. Flip and cook the other side 2–3 minutes until golden and cheese is melted and tortilla is crisp. Repeat for remaining wraps, adding more butter/oil as needed.

Serve

Slice each crunchwrap in half if desired. Serve immediately with additional maple–sriracha sauce and lime wedges on the side.