Thai Peanut Tofu Wrap

This week I made wraps for lunch, inspired by one of my favourite cuisines – Thai.

I LOVE Thai food, because it is a beautiful mixture of sweet, savoury, tangy and spicy flavours. When I went to Thailand in 2014, I learned how to make some amazing food, and one of my favourite recipes was for peanut sauce. This recipe will outline how to make a hearty wrap that highlights the very same sauce (you’ll want to make 100 batches and bathe in it).

**Feel free to click on the red links for photo references**

Recipe makes 2 large wraps 

PEANUT SAUCE INGREDIENTS

  • 1 tbsp coconut oil
  • 1/4 cup chopped tomato
  • 1 tbsp nam prik pao (Thai chili jam) (Substitute: 1 tbsp sambal + 1 tsp brown sugar)
  • 1/2 cup of coconut milk
  • 2 tbsp chopped peanuts
  • 1/2 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 tsp lime juice

WRAP INGREDIENTS

  • 1 package of extra firm tofu, cut into rectangular pieces
  • 1 tbsp coconut oil
  • 1 cup peanut sauce
  • 1 cup micro greens (I used arugula micro greens)
  • 1/4 cup carrots, julienned
  • 1/4 cup cucumber, julienned
  • 1/4 cup mango, julienned
  • 1/4 cup bell pepper, julienned
  • 1/4 cup onion, thinly sliced
  • 1/4 cup red cabbage, thinly sliced
  • 2 tbsp lime juice
  • 1tsp sugar
  • 1 tsp salt
  • 2 extra large tortillas
  1. Peanut sauce: In a wok, heat up coconut oil on high heat. Add tomato and fry for 1 minute (mush with wooden spoon while it cooks/softens). Add nam prik pao, and fry until fragrant. Add coconut milk. Once the milk starts boiling, add peanuts, brown sugar, soy and lime juice. Cook until thick (if it gets too thick, add coconut milk). Voila! You have the tastiest peanut sauce!
  2. In a bowl, make a slaw by mixing carrot, cucumber, mango, bell pepper, onion, red cabbage, lime juice, sugar and salt.
  3. In a pan, heat coconut oil and saute tofu and with peanut sauce on medium-high heat for approx. 10 minutes, or until browned.
  4. Assemble wrap, by laying tortilla flat, and placing a layer of lettuce on top. Place tofu, microgreens and slaw in the wrap, and fold.
  5. To keep tortilla in tact, heat wrap on a grill or pan (sealed side down) until browned. Cut in half, and enjoy 🙂 IMG_7967.JPG
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2 Comments

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  1. Okay, so I made this wrap and it was unbelievably delicious. But I blacked out during my last bite and woke up with a splitting headache in Chiang Mai. 6/10 would make again.

    Liked by 1 person

  2. This is such a good idea for kid’s school lunch. Healthy and delicious, I’m loving it!

    Liked by 1 person

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