Asian Wraps with Sesame-Tahini Dipping Sauce

Do you tofu?

Let’s get real. There is some bad tofu out there. You know the kind…pale, bouncy, flavorless mush. If you have been subjected to this kind of tofu before, we apologize. That’s the type of mess that gives tofu a bad rap. Well, we’ve got a delicious recipe that might change the way you look at this lowly bean curd. These Asian Tofu Wraps with Sesame-Tahini Dipping Sauce are simple, savory, and utterly satisfying. We hope this recipe inspires you to give tofu another try and put those lousy wannabes in their place. 



Now, if you aren’t familiar with preparing tofu, let’s start with the basics.

TOFU 411

There are several varieties of tofu ranging from silken (super soft) to super firm. What makes the difference is how much water is pressed out during processing. Basically, the firmer to the tofu, the lower the water content. Generally, silken or soft tofu is best for blending into things like desserts, smoothies, and sauces. Firmer tofu can be sliced and baked, sautéed, or fried up to serve a more “meat”-like purpose. We often stick to extra or super firm tofu as it is less likely to break and fall apart when cooking. As a rule, most tofu needs to be pressed to some degree to help release water prior to marinating. This can be done one of two ways: 1) Invest in a tofu press (yes, those are real things) or 2) follow our simple steps below:

1. Drain tofu and remove from packaging.



2. Slice tofu into even pieces.

We slice ours about 1/4″ thick as it’s thin enough to work with but not so flimsy it will break while handling. 



3. Lay slices of tofu on dry paper towels or cheesecloth. 


4. Press your tofu.

Take another layer of paper towels or cloth and gently press the tofu to remove excess water. You may need to repeat this several times until very little water releases. As you finish pressing the tofu, set up your marinade station. (You can use a favorite pre-made sauce or check out our simple Garlic Sesame Glaze below 👇)



5. Submerge tofu into the marinade, flipping once.

Allow tofu to sit for 10-15 seconds each side. You will be surprised at how quickly it soaks up flavor! No need to marinade overnight. 




6. Prep your tofu for the oven.

Remove tofu and let any excess marinade drip off. Place tofu onto a sheet pan lined with foil or parchment paper.




7. Time to bake!

Once all tofu is marinated, pop into a 350 degree oven for 25-30 minutes, flipping once. Reserve any remaining sauce and apply halfway through when flipping the slices.



8. That’s a wrap!

Your tofu can be eaten immediately or stored in the fridge in an airtight container for up to one week. Chilling tofu in the fridge for even 1 hour will help it firm up (read: more “jerky” like).



To complete the wraps, throw your favorite veggies together and whisk together your dipping sauce. It’s time to eat!



Nutrition Notes: Tofu is an excellent plant-based protein source, and is rich in calcium, iron, and the isoflavones (phytonutrients) genistein and daidzein. Despite misinformation from the media and popular “nutrition experts”, soy does not cause cancer and may in fact help with cancer and disease prevention. When shopping for soy, select low-processed soy like tofu, tempeh, edamame, miso, and soy milk over meat alternatives, bars, powders, and other products that contain concentrated isolates. 



Shredded veggies – we used cabbage, dino kale, scallions, carrots, and broccoli

Garlic-Sesame Marinade

1/2 cup + 1 tbsp coconut aminos (can also sub with soy sauce or tamari)

3 tbsp rice wine vinegar

1 garlic clove, minced

2 tsp toasted sesame oil

1 tsp honey, increase to 2 tsp if using traditional soy sauce or tamari 

1 1/2 tbsp sriracha, or more to taste

1/2 tsp ground ginger

1-2 tsp sesame seeds

Cornstarch Slurry

1 tbsp cornstarch (can sub with arrowroot or potato starch)

3/4 cup cold water

Sesame-Tahini Dipping Sauce

3 tbsp tahini

2 tbsp toasted sesame oil

3 tbsp coconut aminos (can again sub with soy sauce or tamari)

3 tbsp rice wine vinegar

1 tsp honey

1/2 tsp ground ginger

1 clove garlic, minced

1 1/2 tbsp sriracha 


Garlic-Sesame Marinade

Mince garlic; set aside. Make a cornstarch slurry by whisking together cornstarch and cold water. Combine garlic and all other ingredients (minus slurry) into a small saucepan. Heat over medium for 5 minutes, stirring frequently. Bring to a light simmer and gradually add slurry, stirring continuously for another 2-3 minutes or until sauce begins to thicken. Remove sauce from heat and let cool for 10 minutes prior to marinating tofu. 

Sesame-Tahini Dipping Sauce

Mince garlic. Add remaining sauce ingredients to a mason jar or container with a lid. Cover and shake vigorously until all ingredients are well combined. Store in the fridge for at least 30 minutes prior to serving. 


Add tofu strips and shredded veggies to a whole wheat wrap. Drizzle with Sesame-Tahini Dipping sauce and extra sriracha if preferred. Garnish with sesame seeds. 


2 thoughts on “Asian Wraps with Sesame-Tahini Dipping Sauce”

  • I made the soup and WOW – it was wonderful. I even made a separate batch with chicken for hubby who loves it too.
    Anxious to make the jerky.

    • Thanks so much Gerry! Glad to hear the soup was a hit. You’ll have to let us know what you think of the jerky as well!

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