Peanutty Szechuan Tofu Wraps
These wraps are a wild, spicy adventure with a creamy peanut sauce that’ll make your taste buds do a happy dance. The Szechuan peppercorns add a unique zing ...
I’ve always had a soft spot for wraps—they’re just so versatile, aren’t they?
When I first tried this Peanutty Szechuan Tofu recipe, I knew it was going to be a staple in my kitchen.
The combination of spicy Szechuan flavors with the nutty richness of peanut vegan butter blew my mind!
Plus, it’s a fun way to sneak some extra veggies into your day, and who doesn’t love that?
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For the tofu, extra-firm is key here—it holds up beautifully during cooking. If you can’t find Szechuan peppercorns, regular black pepper will work in a pinch, but you’ll miss that unique flavor. The peanut sauce is super versatile, so feel free to tweak it to your taste; a dash of chili paste would kick it up a notch if you’re feeling adventurous!
Tips & Notes
- •I love to make extra peanut sauce and keep it in the fridge for drizzling over salads or grain bowls throughout the week.
- •To save time, you can prep all your veggies ahead of time and just throw them together when you're ready to eat.
Recipe Variations
- •Sometimes I like to throw in some chopped peanuts for an extra crunch, or even some spicy kimchi for a fun twist!
- •If you want to amp up the greens, add some spinach or arugula right before wrapping.
Storage & Freezing
These wraps are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. Just keep the sauce separate if you can, so they don’t get soggy!
Frequently Asked Questions
Can I use a different protein instead of tofu?
Absolutely! Tempeh or even chickpeas would be fantastic here. Just adjust the cooking time accordingly.
What if I don’t like peanut vegan butter?
No worries! Almond or sunflower seed vegan butter would be delicious substitutes.
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These wraps are a wild, spicy adventure with a creamy peanut sauce that’ll make your taste buds do a happy dance. The Szechuan peppercorns add a unique zing ...
Ingredients
Instructions
- 1
Start by draining and pressing your tofu to get rid of excess moisture. Wrap it in a clean towel and place something heavy on top for about 15 minutes.
- 2
While that’s happening, let’s whip up that peanut sauce. In a bowl, mix together the peanut vegan butter, soy sauce, maple syrup, rice vinegar, and a splash of water until it’s smooth and creamy.
- 3
Once your tofu is pressed, chop it into bite-sized cubes. Heat the sesame oil in a pan over medium-high heat.
- 4
Add the crushed Szechuan peppercorns, minced garlic, and grated ginger to the pan and sauté for about a minute until fragrant.
- 5
Toss in the tofu cubes and cook for about 5-7 minutes, stirring occasionally, until they’ve got a nice golden crust.
- 6
Add the sliced red bell pepper and julienned carrot to the pan and stir-fry for another 3-4 minutes until they’re just tender but still crisp.
- 7
Now, pour in the peanut sauce and toss to coat everything evenly. Cook for another minute until heated through.
- 8
Warm your wraps briefly in the pan or microwave, then layer in the tofu mixture, sliced cucumber, and a sprinkle of fresh cilantro.
- 9
Wrap it all up tightly, slice it in half, and serve with lime wedges on the side for that extra zing!
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