Crispy Tofu & Hoisin Sauce Wraps

Updated at: Thu, 17 Aug 2023 12:05:24 GMT

Step 1

Preheat the oven to 180C (350F) and line a baking tray with baking paper.

Step 2

Drain the liquid from the packet of tofu then wrap the tofu up in a few layers of kitchen paper. Place onto a place and place a cutting board on top with something heavy (a few cookbooks or a cast iron casserole dish are good) and set aside to press for 30 minutes.

Step 3

Meanwhile start the pickle. Heat the vinegar, water, sugar, salt and ginger in a small pot until steaming. Place the peeled carrot into a clean jar and pour the hot vinegar mixture over it. Set aside.

Step 4

In a wide dish, mix the soy sauce and sesame oil with 2 tbsp of the pickling liquid from the carrot. Unwrap the pressed tofu, slice into planks about 1cm wide, then slice the each plank into 2 or 3 batons. Carefully toss the batons in the soy sauce mixture, a couple at a time, and place into the lined baking tray. Bake for 15 minutes then flip and bake for a further 15 minutes.

Step 5

To make the hoisin sauce: drain the soaked dates and blend with the 5 spice, miso, garlic and 1 tbsp of the pickling liquid from the carrot.

Step 6

To serve: warm the tortillas (I do this over the gas ring of the hob) and serve with the sauce, some lettuce leaves, the warm baked tofu and pickled carrot. Garnish with the onion and coriander, as desired.

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