Photo by Shameel mukkath on Pexels
Asian Tofu & Crispy Vegetable Wraps with Sriracha-Lime Dressing
Crisp tofu and shredded vegetables in warmed tortillas, dressed with soy, sesame oil, lime juice and sriracha.
- 280 g firm tofu
- 2 whole large flour tortillas
- 150 g red cabbage
- 1 whole carrot
- ½ whole cucumber
- 2 whole spring onions
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 whole lime
- 1 tbsp sriracha
- 15 g fresh coriander
- 20 g sesame seeds
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 1cm thick slabs.
- Step 2
Heat 15ml sesame oil in a large frying pan over medium-high heat. Pan-fry tofu slabs for 3-4 minutes per side until golden and crispy. Set aside.
- Step 3
In a small bowl, whisk together soy sauce, remaining 15ml sesame oil, juice of 1 lime, and sriracha to make dressing.
- Step 4
Thinly slice red cabbage, julienne carrot, slice cucumber into batons, and chop spring onions.
- Step 5
Warm tortillas in a dry pan for 30 seconds per side.
- Step 6
Lay tortillas flat and divide crispy tofu between them. Top each with cabbage, carrot, cucumber, and spring onions.
- Step 7
Drizzle sriracha-lime dressing over vegetables, scatter coriander leaves and sesame seeds.
- Step 8
Roll wraps tightly, slice in half, and serve immediately with extra dressing on the side.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
