Jun 13, 2024
Banh Mi Wrap
Servings:
4
Ingredients
1 14-oz block firm tofu
2 medium carrots
1 large cucumber
1 jalapeño
2 tbsp agave syrup
2 cups white vinegar
4 cups boiling water
2 green onions
6 cloves garlic
2 tbsp vegan fish sauce
1 tbsp soy sauce
3 tbsp tahini
6 tbsp sriracha, divided
4 large tortillas or thin flatbreads
1 cup shredded lettuce
Cilantro, as needed
Oil, for cooking
Salt, to taste
Method
PREP. Drain and press tofu with a towel under a heavy object like a pan. Grate carrot and cucumber using the medium holes on a box grater. Mince garlic. Thinly slice spring onion. Slice jalapeño.
MAKE PICKLED VEGETABLES. Add shredded carrot and cucumber to a large mason jar or bowl with a lid. Add jalapeño. Add agave. Add 2 tsp salt. Add white vinegar. Pour over boiling water. Mix to ensure vegetables are soaked in liquid. Let sit while you prepare the rest of the components, at least 10 minutes. When ready to use, drain out excess liquid with a strainer.
MAKE TOFU FILLING. Heat skillet over medium heat. Add a touch of oil. Add spring onion and garlic. Sauté until onion starts to brown and garlic is fragrant, about 3 minutes. Crumble in tofu. Add fish sauce and 2 tbsp sriracha. Mix to ensure sriracha is evenly distributed. Cover and let cook until tofu starts to brown, about 15 minutes. Stir occasionally to prevent sticking.
MAKE SAUCE. Add tahini to a jar or small bowl. Slowly add cold water and mix until the tahini lightens in color and is a pourable texture. Add remaining 4 tbsp sriracha. Mix until evenly combined.
MAKE WRAP. Heat tortilla/flatbread on the stove or in a toaster oven until warm and pliable. Spread ¼ of the sauce evenly over the entire surface. Add about ¼ cup shredded lettuce in the middle towards the bottom, leaving about an inch gap from the edge. Add ¼ of the tofu mixture. Top with pickled vegetables and cilantro. Carefully roll, making sure all ingredients are tucked into wrap and do not leak. Repeat with remaining ingredients.
SERVE. Cut each wrap in half if desired. Serve at room temperature.
Notes
Recipe adapted from @bensvegankitchen
Tofu can be replaced with a vegan ground meat or equal amount of chickpeas
Make sure as much of the liquid is removed from the pickled vegetables as possible otherwise your wrap will get soggy
Can also be cut smaller for an appetizer
I used Trader Joe’s Whole Wheat lavash bread
When making the sauce, the tahini will first become fluffy and then thin out. Add water and mix until the latter stage is reached
Wrap can be toasted once assembled if desired