Asian Slaw and Tofu Wraps

Ingredients

• Firm tofu (14 oz, pressed and cut into strips)
• Soy sauce (3 tablespoons)
• Rice vinegar (2 tablespoons)
• Honey (1 tablespoon (or agave syrup for a vegan option))
• Sesame oil (1 tablespoon)
• Cabbage (2 cups, shredded)
• Carrots (1 cup, grated)
• Red bell pepper (1, thinly sliced)
• Green onions (2, sliced)
• Cilantro (1/4 cup, chopped)
• Lime (1, juiced)
• Tortilla wraps (4 large)
• Sesame seeds (for garnish)
• Extra lime wedges (for serving)

Instructions

1. In a shallow dish, combine soy sauce, rice vinegar, honey, and sesame oil to create a flavorful marinade.
2. Add the pressed tofu strips to the marinade, ensuring they are well coated. Let them soak for at least 15 minutes, allowing the flavors to penetrate.
3. Heat a non-stick skillet over medium heat. Once hot, add the marinated tofu strips and cook for 2-3 minutes on each side, or until they are golden brown and slightly crispy. Remove from the skillet and set aside.
4. In a large bowl, mix together the shredded cabbage, grated carrots, sliced red bell pepper, green onions, cilantro, and lime juice. Toss well to ensure everything is evenly coated and vibrant.
5. Warm the tortilla wraps in a dry skillet or microwave for a few seconds until they are pliable.
6. To assemble, place a generous amount of the slaw mixture on each tortilla wrap, then top with a few tofu strips.
7. Fold the sides of the tortilla over the filling and roll tightly to create a wrap.
8. Serve immediately, garnished with extra lime wedges and a sprinkle of sesame seeds on top for added flavor and crunch.