Wraps · FIRST EDITION

Peanut tofu & cucumber wraps

Golden tofu strips, cool cucumber and a tangy peanut sauce in warm tortillas.

25 minutes · Serves 2

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration · stock photograph

The peanut sauce you might know with noodles makes a rich dressing for a crunchy wrap.

Here’s how.

1
Brown the tofu
Heat oil in a non-stick pan. Cook tofu over medium-high heat for 8–10 minutes, turning carefully until golden on several sides.
2
Stir the sauce
Whisk peanut butter, soy sauce, half the lime juice and measured water. Thin with a little more water if needed.
3
Layer the wraps
Warm tortillas briefly. Divide cucumber, carrot and tofu between them, leaving the edges clear.
4
Dress and fold
Spoon over peanut sauce and add more lime to taste. Tuck in the sides and roll tightly.

Let the first side of the tofu form a golden crust before turning it.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.