Follow these detailed steps to create the most delicious and perfectly constructed spicy tofu wraps. The key to success lies in preparing each component properly, especially achieving that perfectly crispy tofu.

Step 1: Press the Tofu

This is the single most important step for achieving crispy, flavorful tofu. Do not skip it! Pressing removes excess water, allowing the tofu to absorb the marinade better and to fry up crispy rather than steam.

• Without a Tofu Press: Drain the tofu from its package. Wrap the block in several layers of paper towels or a clean kitchen towel. Place it on a plate. Put something heavy on top, like a cast-iron skillet, a few cookbooks, or some canned goods. Let it press for at least 30 minutes, but for the best results, press for 1 hour. You will be amazed at how much water comes out.
• With a Tofu Press: Simply follow the manufacturer’s instructions. This is a great tool if you cook with tofu often.

Step 2: Prepare the Tofu and Sauce

• Once pressed, unwrap the tofu and pat it dry. Cut the block into small, bite-sized cubes, about ½ to ¾ inch in size.
• In a medium-sized bowl, add the tofu cubes. Sprinkle the cornstarch over the tofu and gently toss with your hands or a spatula until each piece is lightly and evenly coated. This dry coating is what will create that crave-able crispy shell.
• In a separate small bowl, prepare the sauce. Whisk together the low-sodium soy sauce, sriracha, maple syrup, rice vinegar, toasted sesame oil, minced garlic, and grated ginger until well combined. Set aside.

Step 3: Cook the Tofu to Crispy Perfection

• Place a large non-stick skillet or wok over medium-high heat. Add the tablespoon of avocado oil and let it get hot. You’ll know it’s ready when the oil shimmers slightly.
• Carefully add the cornstarch-coated tofu cubes to the pan in a single layer. Be sure not to overcrowd the pan; cook in two batches if necessary. Overcrowding will cause the tofu to steam instead of fry, resulting in a softer texture.
• Cook for 8-10 minutes, turning the cubes every couple of minutes, until all sides are golden brown and wonderfully crisp.
• Reduce the heat to low. Pour about half of the prepared sauce over the crispy tofu in the skillet. Stir gently to coat every piece. The sauce will thicken quickly and create a beautiful glaze. Cook for another 1-2 minutes until the sauce is sticky and caramelized. Remove from heat.

Step 4: Prepare Your Vegetables and Workstation

• While the tofu is cooking, you can prepare all your fresh components. Wash and chop your vegetables as described in the ingredients list: shred the lettuce, julienne the carrot, and thinly slice the bell pepper and cucumber. Chop the cilantro and slice the avocado.
• Set up an assembly line with your tortillas, cooked tofu, and all the prepared veggies. This makes building the wraps quick and easy.

Step 5: Assemble the Wraps

• Gently warm your tortillas for about 15-20 seconds in the microwave or a dry skillet. This makes them more pliable and less likely to tear when you roll them.
• Lay a warm tortilla flat on a clean surface.
• To prevent a soggy bottom, start by placing a line of shredded lettuce in the lower third of the tortilla, leaving a couple of inches of space at the sides.
• Next, layer on a generous portion of the spicy glazed tofu.
• Top the tofu with the julienned carrots, sliced red bell pepper, cucumber, and sliced avocado.
• Sprinkle with fresh cilantro, if using.
• Drizzle a little of the remaining, unused sauce over the fillings for an extra burst of flavor.
• To fold, bring the bottom edge of the tortilla up and over the filling, tucking it in tightly. Fold in the left and right sides. Then, continue to roll the wrap away from you until it is a tight, secure cylinder.
• Slice the wrap in half on a diagonal for a professional-looking presentation and easier eating. Serve immediately and enjoy!