bang bang tofu wraps

• 11 extra-firm tofu
• 21 tbsp soy sauce
• 31 tsp neutral oil
• 41/2 tsp garlic powder
• 51/2 tsp onion powder
• 61/2 tsp smoked paprika
• 71/4 tsp salt
• 81/2 tsp cornstarch
• 91/3 cup plant-based mayo (I used @Hellmann’s Mayonnaise )
• 102 tbsp sweet chili sauce
• 111 tbsp sriracha
• 121 tsp soy sauce
• 131 piece garlic clove, finely grated
• 141 tsp rice vinegar
• 151/2 tsp toasted sesame oil
• 161 1/2 cup finely shredded purple cabbage
• 171/2 cup shredded carrot
• 182 tsp rice vinegar
• 191/2 tsp toasted sesame oil
• 201/2 tsp soy sauce
• 21pinch salt
• 221/2 tsp lime juice
• 232 piece large flour tortillas
• 241 piece avocado, sliced
• 251/2 cup shelled edamame
• 262 piece green onions, thinly sliced
• 27sesame seeds
• 28extra bang bang sauce

1. 1

   bring a pot of salted water to a boil, tear the tofu into bite-sized pieces and boil 5 min, then drain and pat dry

2. 2

   toss the tofu with soy sauce, oil, garlic powder, onion powder, smoked paprika, salt and cornstarch until evenly coated

3. 3

   air fry at 400°F for 12–15 min (I use @Ninja Kitchen Canada , 🔗 in my st0refr0nt), tossing halfway, until golden and crispy

4. 4

   whisk together the plant-based mayo, sweet chili sauce, sriracha, soy sauce, grated garlic, rice vinegar and sesame oil

5. 5

   for the slaw, toss the cabbage and carrot with a pinch of salt and rest 5–10 min, then squeeze and drain well

6. 6

   add the rice vinegar, sesame oil, soy sauce and lime juice to the slaw and toss

7. 7

   toss the crispy tofu with some of the bang bang sauce

8. 8

   warm the tortillas, then layer each with slaw, edamame, avocado and tofu, drizzle with extra sauce and top with green onion and sesame seeds

9. 9

   fold in the sides and roll tightly, slice in half and serve immediately

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