Vegan Kung Pao Tofu Crunchwraps w/ Sesame Green Beans + Ginger Peanut Sauce
Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 45-50 minutes
Servings: 4
The Challenge: Kung Pao Crunchwraps
Please note this is a preview of an upcoming recipe from my cookbook, Vegan Food That Doesn’t Suck. The cookbook is currently in the works. Pre-order here!
Kung Pao Tofu Crunchwraps?? Wait is everything just better in a crunchwrap - YEP! Take anything you like, stuff it in a burrito with a tostada in the middle, and you can have a sexy awesome handheld heavenly wrap of joy!
Here are the delicious layers of this crunchwrap:
Layer 1: Crispy Kung Pao Tofu - recipe here!
Layer 2: Spicy Sesame Green Beans
Tostada in the Middle
Layer 3: Cilantro Lime Cabbage Salad
Layer 4: Ginger Peanut Sauce
Wrap it all in a fluffy tortilla and then brown on each side for the ultimate handheld joy ride. The kung pao tofu is great on its own but even better in this dish. The spicy sesame green beans add an amazing crunch and sesame balance. The cabbage salad is crunchy, cool, and fresh. The peanut sauce adds a warm, salty nutty smooth saucy sauceness on top!
YES! So good.
You’ll love these and will bring your mouth ultimate joy! Enjoy this amazing dish.
Let’s get into it!
Ingredients:
Sesame Green Beans
2 tsp olive oil + 2 tsp sesame oil
1/2 yellow onion, diced
1 garlic clove, minced
1.5 lbs green beans, washed + trimmed
Spices: 1/2 tsp chili flakes, pinch ground ginger, salt, pepper, and chili powder
Cabbage Salad
1/3 cup Carrots, cut into matchsticks
1/2 cup cucumbers, quartered, diced
2 cups cabbage, diced small
1/3 cup radish, diced
1/4 cup cilantro, minced
1 lime, juiced
1 tbl sriracha
1 tbl rice vinegar
1 tbl sesame seeds
1 tbl soy sauce
pinch of salt + pepper
Ginger Peanut Sauce
1/4 cup raw peanuts, diced
1/4 cup peanut sauce
1 lime, juiced
1 tbl liquid aminos or soy sauce
1 tbl vegan butter
1 inch of ginger, grated
2 tbl cilantro, minced
1-2 tbl of water, to thin
Spices: large pinch of salt, 1/2 tsp msoked paprika, 1/4 tsp white pepper, 1/2 tsp coriander
The Rest
4 extra large burrito tortillas
4 crispy tostadas
extra cilantro, for topping
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Mixing Bowl . Wok or Large Nonstick Pan . Whisk . Castiron Pan . Heavy Pot
Before You Cook:
Chop + wash fresh ingredients
Prepare the Kung Pao Tofu
1. To start, complete the Kung Pao tofu and set aside.
2. Next, add the oil, onion, and garlic for the green beans to a wok (or large pan if you don’t have one). Cook fro 3-4 minutes over medium heat then add the rest of the ingredients. Cook for 9-10 minutes until the green beans are starting to blacken/brown.
3. While the green beans cook, combine the salad and set aside.
4. Next, put all the peanut sauce ingredients (outside of raw peanuts) into a food processor and blend until smooth. Mix in raw peanuts. Set aside.
5. To finish, layer the tofu + green beans in the middle of the tortilla. Then add the tostada.
6. Next, add the salad + 1/4 of the peanut sauce. Wrap tightly with the tortilla, folding over each side.
7. Add a castiron pan over medium/high heat and then set the crunchwrap down on the pan (fold side down first). Put a heavy pot on top and cook for 60-90 seconds until browned, flip, and set the pot on again. Repeat till all wraps are done!
