I recently found myself wanting to cook with tofu again, since I had done so little of it in the past. I also wanted to try making something with Sriracha sauce. I came up with Sriracha Tofu Wraps.
It was relatively easy to make. First, I started with preparing the tofu much like I did in my Tofu Vindaloo with Cauliflower Rice post. For the sake of ease, I will post it again here.
Directions
1. Ahead of time, maybe in the morning (or at least an hour ahead) press the tofu. You can use any technique you like, but I placed a towel on a plate, then paper towels on top of that, sandwiched the tofu between more paper towels, then another plate, and stacked cans of beans on top.
2. Cut the tofu into the strips.
3. Marinated the tofu using Liquid Smoke and a little bit of Tamari sauce (like a soy sauce, without the salty flavor). I let it marinate for about 30 minutes, but I’m sure it would only improve if it sat longer.
4. Next, I tried a great tip that I found at delish.com, I tossed the marinated tofu strips with about 1/2 a cup of cornstarch before pan frying it. It helps create a crispy outer coating. Pan fry the tofu until all the sides turn a golden brown.
Spread any kind of hummus on a tortilla, add the Sriracha, and roll up. This is the lazy version, but I bet the recipe would be even better with some greens.
A Vegan in Progress 
I know so many people who love Sriracha, I am gonna have to try this for a dinner party! Do you ever freeze your tofu in water before working with it? Gives it a really great meaty texture, and it will soak up the marinade like a sponge.
No, but that’s genius!