Honey-Soy Crispy Tofu Wraps with Sriracha Mayo

Why You’ll Love This Recipe

• Crispy, craggly tofu with a sticky honey-soy-garlic glaze that clings to every edge.
• Balanced flavors: sweet, savory, tangy, and a gentle kick from sriracha mayo.
• Weeknight-fast in about 35 minutes with easy pantry staples.
• Fresh crunch from cabbage and carrots keeps every bite lively and satisfying.

Grocery List

• Produce: Green or purple cabbage, carrots, scallions, garlic, fresh ginger, limes, fresh cilantro (optional)
• Dairy: None
• Pantry: Extra-firm tofu, low-sodium soy sauce, honey, rice vinegar, cornstarch, neutral oil (canola/avocado/peanut), toasted sesame oil (optional), sriracha, mayonnaise, flour tortillas, sesame seeds, kosher salt, red pepper flakes (optional)

Full Ingredients

Crispy Tofu

• 14 oz (400 g) extra-firm tofu, drained
• 1/3 cup (40 g) cornstarch
• 1/2 tsp kosher salt
• 3 tbsp neutral oil (canola, avocado, or peanut)

Honey-Soy Garlic Glaze

• 1/4 cup (60 ml) low-sodium soy sauce
• 3 tbsp (45 ml) honey
• 1 1/2 tbsp (22 ml) rice vinegar
• 3 cloves garlic, finely minced (about 1 tbsp)
• 1 tsp grated fresh ginger
• 2 tbsp water
• 1 tsp toasted sesame oil (optional)
• 1/4 tsp red pepper flakes (optional)
• Optional thickener: 1 tsp cornstarch mixed with 1 tsp water

Sriracha Mayo

• 1/3 cup mayonnaise
• 1–2 tbsp sriracha (to taste)
• 2 tsp fresh lime juice
• Pinch of kosher salt

Wrap and Veg

• 4 (8-inch) flour tortillas
• 2 cups thinly shredded cabbage (green or purple)
• 1 cup shredded carrots
• 4 scallions, thinly sliced
• 1 tsp toasted sesame seeds (optional)
• Lime wedges, for serving (optional)
• Fresh cilantro leaves, for garnish (optional)

Step-by-Step Instructions

Step 1: Press and cube the tofu

Wrap the tofu block in a clean kitchen towel or several paper towels and set a heavy skillet or a few cans on top. Press for 10 minutes to remove excess moisture. Unwrap, pat dry, and cut into 3/4-inch cubes for a good crisp-to-center ratio.

Step 2: Mix the sauces and prep the veg

In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, water, sesame oil (if using), and red pepper flakes (if using); set aside. In another bowl, whisk mayonnaise, sriracha, lime juice, and a pinch of salt; set aside. Thinly shred the cabbage, shred the carrots, and slice the scallions. Keep everything close by for easy assembly.

Step 3: Coat the tofu in cornstarch

In a medium bowl, combine the cornstarch and kosher salt. Add tofu cubes and gently toss to coat, shaking off excess. The cornstarch gives the tofu its signature shatter-crisp exterior.

Step 4: Pan-fry until ultra-crispy

Heat 3 tbsp oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat until shimmering. Add tofu in a single layer and cook, undisturbed, for 2 minutes to set the crust. Continue cooking, turning every 1–2 minutes, until all sides are deeply golden and crisp, 8–10 minutes total. Transfer tofu to a plate.

Step 5: Make the sticky honey-soy glaze and toss

Reduce heat to medium. Pour the honey-soy mixture into the skillet and bring to a simmer, stirring, 2–3 minutes. For a thicker glaze, stir together 1 tsp cornstarch with 1 tsp water and whisk it into the simmering sauce; cook 30 seconds until glossy. Return tofu to the pan and toss until every piece is lacquered, 30–60 seconds. Remove from heat.

Step 6: Warm the tortillas

Warm tortillas in a dry skillet over medium heat until pliable and lightly browned in spots, 30–45 seconds per side. Alternatively, wrap in foil and warm in a 300°F (150°C) oven for 5 minutes. Warm tortillas are less likely to tear and taste better.

Step 7: Assemble the wraps

Spread each tortilla with about 1 tbsp sriracha mayo. Layer with 1/2 cup shredded cabbage and 1/4 cup carrots. Divide the glazed tofu among tortillas and top with scallions. Sprinkle with sesame seeds and add cilantro and a squeeze of lime if you like. Fold and serve immediately while the tofu is crisp and the glaze is sticky.

Pro Tips

• Leave the tofu alone for the first couple of minutes in the pan to set the crust; constant stirring prevents crisping.
• Use nonstick or well-seasoned cast iron for the best golden crust with minimal sticking.
• Warm tortillas right before assembling to keep wraps pliable and prevent tearing.
• Taste and adjust: add a splash more vinegar for tang, or extra honey for sweetness, before coating the tofu.
• For extra heat, add a pinch of red pepper flakes to the glaze or more sriracha to the mayo.

Variations

• Air Fryer Tofu: Toss cubes with 1 tbsp oil and cornstarch/salt. Air fry at 400°F (205°C) for 12–14 minutes, shaking halfway. Finish in the skillet with the glaze.
• Gluten-Free: Use tamari or coconut aminos and gluten-free tortillas (or serve in crunchy lettuce cups).
• Crunch Boost: Add cucumber matchsticks or quick-pickled red onions for extra texture and brightness.

Storage & Make-Ahead

Prep ahead: Shred cabbage and carrots, slice scallions, and make sriracha mayo up to 3 days ahead (refrigerate, covered). The tofu is best crisped and glazed just before serving. Leftovers: Store glazed tofu and veggies separately, up to 3 days. Reheat tofu in a hot skillet with a few drops of water until warmed and edges re-crisp. Warm tortillas just before serving. Assembled wraps are best eaten fresh.

Nutrition (per serving)

Approximate per wrap: 520 calories; 16 g protein; 70 g carbohydrates; 23 g fat; 5 g fiber; 18 g sugars; 1,150 mg sodium. Values will vary based on brands and tortilla size.