Black Pepper Tofu Wrap

plantbasedrdblog.com

SquidBeacon

subheading: Shredded Tofu:

1 lb super firm tofu

1 tbsp cornstarch

1 tsp light brown sugar or coconut sugar (optional)

½ tsp fresh cracked black pepper

1 tbsp tamari

1 tbsp rice vinegar

1 tbsp avocado oil

subheading: Black Pepper Sauce:

2 tbsp tamari

1 tbsp Shaoxing wine (or equal parts vegetable broth)

1 tbsp rice vinegar

1 tsp fresh cracked black pepper

½ tsp fresh cracked white pepper (or more black pepper)

2 tsp light brown sugar or coconut sugar

1 tsp cornstarch

½ cup vegetable broth

subheading: Stir-Fry:

1 tbsp avocado oil

½ medium red onion, sliced

½ green bell pepper, sliced into strips

½ red bell pepper, sliced into strips

2 cloves garlic, grated

½ inch fresh ginger, grated

subheading: Quick Sriracha Mayo (optional):

2 tbsp vegan mayo

2 tbsp plain unsweetened plant-based yogurt

2 to 3 tsp sriracha

1 tsp maple syrup (optional)

Kosher salt as needed

Wrap Assembly: 3 to 4 whole grain wraps, lettuce, fresh herbs like cilantro, vegan sriracha mayo (optional)

Directions at plantbasedrdblog.com

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