Rice Free Vegan Tofu Banh Mi Wrap
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Learn more →Ingredients
4 servings
For the quick pickles
- ¼ cup rice vinegar
See all
Napa Valley Naturals Organic White Wine Vinegar, 12.7 fl ozHolland House White Wine Vinegar - 12 Fl. Oz.
Bertolli White Wine Vinegar - 16.9 FZ
De La Rosa Organic White Wine VinegarHolland House Organic White Wine Vinegar
Chef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar. - ¼ cup water
- 1 tbsp granulated sugar
- ½ tsp salt
- 1 cup daikon radish, peeled and cut into matchsticks
- 1 cup carrots, peeled and cut into matchsticks
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 1 tbsp neutral oil (such as canola oil or avocado oil)
For the sriracha mayo
- ¼ cup vegan mayonnaise
- 1–2 tsp sriracha
- 1 tsp lime juice
For assembly
- 4 large flour tortillas (10-inch)
- 1 english cucumber, thinly sliced
- 1 jalapeño, thinly sliced
- ½ cup fresh cilantro leaves
- 4 leaves butter lettuce
Instructions
- 1
In a small saucepan, combine the rice vinegar, water, sugar, and salt. Heat over medium heat, stirring, until the sugar and salt dissolve, about 2 minutes. Remove from heat, add the daikon and carrot matchsticks, and let them sit at room temperature for at least 20 minutes, until slightly softened and tangy.
- 2
While the pickles rest, press the tofu: wrap the block in a clean kitchen towel or several layers of paper towels and press firmly for 5 minutes, then cut into 1/2-inch-thick planks or rectangles.
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