Vegetarian Hoisin Duck Wrap
Indulge in the perfect blend of sweet, savory, and crunchy with this Vegetarian Hoisin Duck Wrap, a plant-based twist on the classic hoisin duck recipe. Made with crispy, marinated extra-firm tofu infused with the flavors of hoisin, soy sauce, sesame oil, and fresh ginger, this wrap delivers bold Asian-inspired tastes in every bite. Fresh, vibrant veggies like julienned carrot, cucumber, spring onions, and red bell pepper are layered with tender tofu on a crisp lettuce leaf, then wrapped in a warm flour tortilla for a satisfying handheld meal. Drizzled with extra marinade and sprinkled with fresh cilantro, this quick and easy vegetarian recipe is perfect for lunch, dinner, or meal prep. Ready in just 35 minutes, it’s a flavorful and healthy way to elevate your wrap game!
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Recipe Information
Ingredients
- 12 oz extra-firm tofu
- 0.5 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 1 inch piece fresh ginger
- 2 small garlic cloves
- 4 large flour tortillas
- 1 medium carrot
- 1 small cucumber
- 4 stems spring onions
- 1 medium red bell pepper
- 0.25 cup fresh cilantro
- 4 large lettuce leaves
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes.
In a bowl, mix together the hoisin sauce, soy sauce, sesame oil, rice vinegar, grated ginger, and minced garlic to create the marinade.
Cut the pressed tofu into thin strips and coat them with half of the marinade. Reserve the other half for later use.
Heat vegetable oil in a non-stick pan over medium-high heat. Add the marinated tofu strips and cook until they are golden and slightly crispy, about 7-10 minutes. Stir occasionally to ensure even cooking.
While the tofu is cooking, peel the carrot and cut it into julienne strips. Similarly, slice the cucumber, spring onions, and red bell pepper into thin strips.
Once the tofu is cooked, remove it from the heat and set aside.
Warm the tortillas in a dry skillet over medium heat for about 20 seconds on each side, or until pliable.
To assemble the wrap, place a large lettuce leaf on each tortilla, then add a portion of cooked tofu strips along with julienned carrots, cucumber, spring onions, red bell pepper, and a sprinkle of fresh cilantro leaves.
Drizzle with some of the reserved marinade and sprinkle a pinch of salt and black pepper over the vegetables.
Roll the tortilla tightly to enclose the fillings. Slice in half diagonally and serve immediately.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 30.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5724 mg | 249% | |
| Total Carbohydrate | 197.1 g | 72% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 51.0 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2730 mg | 210% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2153 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
