A classic southern dish with a vegan-Korean twist!
Course Main Course
Cuisine Korean, Lunch, School, Wrap
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 2wraps
Author Two Market Girls
Ingredients
Fried Tofu
1blocktofu
2cupsall purpose flour, divided
1cupnon-dairy milk
2tspall spice, divided
2tspginger powder, divided
2tspgarlic powder, divided
2tsponion powder, divided
Sauce
2tbspgochujang
2tbspsoy sauce
1tbsprice vinegar
2tbspgrainy mustard
1tbspmaple syrup
Wrap Add-ins
3/4cupcarrot, matchsticked
1cupshredded lettuce
2tbspvegan mayo
1largepickle, sliced thick
2whole wheat wraps
Instructions
Chop your tofu into rectangles about the size of a chicken nugget (1" wide, 1.5" tall, 1/2" thick). Set aside.
In a bowl combine 1 cup flour, non-dairy milk, 1 tsp of ginger powder, 1 tsp of garlic powder, 1 tsp of onion powder, and 1 tsp of all spice. In another bowl combine the rest of the flour and spices. Set aside.
Coat your tofu pieces in batter and then toss in the spiced flour mixture. Clumps of flour and batter are okay because that gives it the signature crunchy outer layer.
Set your air-fryer to 400F and place tofu in a single layer in the basket. Cook for 20 minutes, flipping them every 5 minutes.
While your tofu cooks prepare the sauce by combining gochujang, soy sauce, maple syrup, rice vinegar, and mustard. Mix until a smooth consistency.
Toss the cooked tofu until completely coated in sauce.
Construct the wrap with mayo, lettuce, carrots, tofu pieces and pickles.