Baked tofu banh-mi wraps

Prep 25 min
Total 40 min
Serves 4



1/3 cup
rice vinegar
4 tsp
finely grated ginger
2 tsp
granulated sugar
2 tsp
white miso paste
1 tsp
1/2 tsp
salt, divided
2 cups
thinly sliced napa cabbage
medium carrot, grated
350 g
extra-firm tofu
2 tbsp
all-purpose flour
2 tsp
1 cup
1/2 cup
cilantro, (whole leaves)
small flour tortillas


  • PREHEAT oven to 400F. Line a large baking sheet with foil. Lightly spray with oil.
  • STIR vinegar with ginger, sugar, miso, sriracha and 1/4 tsp salt in a medium bowl. Stir in cabbage and carrot.
  • CUT tofu crosswise into 1/2-in. slices, then 1/2-in.-wide strips. Lay on paper towels. Gently squeeze out as much liquid as you can. Toss tofu with flour and remaining 1/4 tsp salt in a medium bowl. Whisk egg with water in a pie plate. Pour panko into a shallow bowl. Dip tofu in egg, then panko until completely coated. Arrange in a single layer on prepared sheet. Bake in centre of oven until golden brown, flipping halfway through, 15 to 20 min.
  • LAYER slaw, tofu and cilantro on each tortilla. Drizzle with any remaining slaw dressing.


Calories 395, Protein 21 g, Carbohydrates 51 g, Fat 13 g, Fibre 3 g, Sodium 909 mg. Excellent source of vitamin A

How to cook with soft, medium and extra firm tofu

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