Shaved Crispy Tofu Wrap With Gochujang Sauce by Lilyshealthblog

Ingredients

• 450g firm tofu
• 1 tbsp cornstarch
• 1 tbsp olive oil (divided)
• 1½ tsp smoked paprika
• 1½ tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• ½ tsp chili powder
• 1 tbsp gochujang
• 1 tbsp low sodium soy sauce
• 2 garlic cloves, minced
• Juice of ½ lemon
• 1 tsp honey
• 2 tbsp water
• 2 pita breads or wraps
• 2 large handfuls lettuce, roughly chopped
• ½ cucumber, roughly chopped
• ¼ cup pickled turnips
• 4 tbsp garlic yogurt sauce

Instructions

1. Drain the tofu, wrap it in a paper towel, and press under a heavy object for 10–15 minutes until most moisture is removed.
2. Use a vegetable peeler or the coarse side of a box grater to thinly shave the tofu into thin strips or shreds.
3. In a large bowl, toss the shaved tofu with cornstarch, smoked paprika, cumin, garlic powder, onion powder, black pepper, chili powder, and ½ tbsp olive oil until evenly coated.
4. Spread tofu in a single layer in an air fryer basket (or on a lined baking tray) and cook at 180°C (355°F) for 15–20 minutes, tossing halfway through, until golden and crispy.
5. While tofu cooks, combine gochujang, soy sauce, minced garlic, remaining ½ tbsp olive oil, lemon juice, honey, and a splash of water in a small pan over medium heat. Stir for 2–3 minutes until smooth and warmed through.
6. Add the crispy tofu to the pan and toss for 1–2 minutes until fully coated and glossy. Remove from heat.
7. Warm the pita or wraps for 30 seconds in a dry pan or microwave.
8. Spread garlic yogurt sauce generously over each pita, then layer with lettuce, cucumber, pickled turnips, and the sauced tofu. Fold and serve immediately.