Maple Hoisin Shredded Tofu Wraps

Maple hoisin shredded tofu wraps revolutionize how you think about tofu by transforming this plant-based protein into a flavorful, texture-rich filling that rivals any meat alternative. By simply shredding the tofu instead of cubing it, you create more surface area for the sweet-savory maple hoisin sauce to cling to, resulting in perfectly caramelized edges and tender centers. Bundled in a soft wrap with crunchy quick-pickled vegetables and a spicy sriracha mayo, these wraps deliver an explosion of flavors and textures that will satisfy even the most skeptical tofu eaters.

I discovered this technique during a week when I was thoroughly bored with my usual tofu preparation methods. After staring at a block of tofu and contemplating yet another stir-fry, I spotted my box grater and had a sudden inspiration. What emerged from the oven 25 minutes later was a revelation—crispy, chewy shreds of tofu that absorbed sauce beautifully and provided the perfect texture for wraps, bowls, and so much more. This technique has since become a regular part of my meal prep routine, and these maple hoisin wraps are my absolute favorite way to showcase it.

Smart Ingredient Selection

• Super firm tofu: Creates the perfect shredded texture without pressing; extra firm works too with a quick press
• Hoisin sauce: Provides that perfect balance of sweet, savory, and umami depth that makes the filling irresistible
• Maple syrup: Adds natural sweetness that caramelizes beautifully on the tofu shreds while balancing the savory elements
• Shredded cabbage and carrots: Contribute essential crunch and freshness to balance the rich tofu filling
• Sriracha mayo: Delivers creamy heat that ties all the components together in each bite

The beauty of this recipe lies in its versatility. While I've selected specific ingredients that work harmoniously together, you can easily substitute based on what you have available. The super firm tofu is my preference as it doesn't require pressing, but extra firm works perfectly with a quick press. For those needing gluten-free options, tamari and certified gluten-free hoisin sauce (like those from Kikkoman or San-J) make this recipe accessible to everyone.

Creating Perfect Tofu Wraps

Shred The Tofu:

Use a box grater with its largest holes to transform your tofu block into shreds, catching them on a parchment-lined baking sheet. This technique creates the perfect texture—not too fine, not too chunky—while maximizing surface area for flavor absorption and crispy edges.

Season And Bake:

Toss the shredded tofu with oil, tamari, garlic powder and cornstarch to coat evenly, then spread in a single layer. Baking creates magical textural transformation—crispy edges with tender centers—that's impossible to achieve with traditional tofu cooking methods.

Pickle The Vegetables:

While the tofu bakes, quick-pickle shredded cabbage and carrots with lime juice, salt, and a touch of sugar. This simple step brightens the vegetables and creates the perfect tangy counterpoint to the rich tofu filling.

Prepare The Sauces:

Create two complementary sauces: a spicy sriracha mayo for spreading on the wrap, and a glossy maple hoisin sauce for coating the tofu. The combination creates layers of flavor that make each bite interesting and crave-worthy.

Glaze The Tofu:

Once the tofu is crispy, toss it in the warm maple hoisin sauce, allowing each shred to get evenly coated. The sauce clings to all the nooks and crannies of the shredded tofu, ensuring flavor in every bite.

Assemble With Care:

Layer the components strategically—spread the sriracha mayo first, followed by greens, pickled vegetables, and finally the sauced tofu. This order ensures perfect flavor distribution and structural integrity for the wrap.

Optional Toasting:

For the ultimate upgrade, quickly toast the assembled wrap in a dry pan to warm it through and slightly crisp the exterior. This final touch transforms a good wrap into a restaurant-quality meal.

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My favorite way to enjoy these wraps is to prep all the components on Sunday afternoon, then assemble fresh wraps throughout the week. Sometimes I'll change up the format—using the filling in a grain bowl, over salad, or even stuffed into a pita. The versatility keeps meal prep exciting rather than monotonous, and I never get bored when there's a container of this maple hoisin tofu in my refrigerator.

Serving Suggestions

Serve these wraps with a side of simple miso soup for a complete Asian-inspired meal. For a lunch spread, cut the wraps into pinwheels and arrange on a platter alongside edamame and cucumber salad. These wraps also travel well for work lunches or picnics—simply wrap tightly in parchment paper or foil. For a fun dinner option, set up a build-your-own wrap bar with all the components and additional toppings like avocado slices, bean sprouts, or chopped peanuts.

Creative Variations

Transform this recipe by swapping the maple hoisin sauce for teriyaki, sweet and sour, or peanut sauce. Create a Korean-inspired version using gochujang in place of sriracha and adding quick-pickled cucumbers. For a Mexican twist, season the shredded tofu with taco spices and serve with guacamole and pico de gallo. Make a breakfast version with scrambled shredded tofu seasoned with nutritional yeast and black salt for an eggy flavor. For a lower-carb option, serve the tofu filling in lettuce cups instead of tortilla wraps.

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Meal Prep Magic

Store each component separately in airtight containers for maximum freshness and versatility. The baked and sauced tofu will keep for up to 5 days in the refrigerator, actually improving in flavor after the first day. Quick-pickled vegetables remain crisp for 3-4 days. For grab-and-go convenience, fully assemble wraps without toasting, wrap tightly in parchment paper, and refrigerate for up to 2 days. The shredded tofu filling also freezes well for up to 3 months—simply thaw overnight in the refrigerator and gently reheat before using.

I've found that this shredded tofu technique has completely transformed my relationship with this versatile plant protein. There's something particularly satisfying about the way the maple hoisin sauce caramelizes on the edges of those tofu shreds, creating complexity of flavor and texture that keeps me coming back for more. Whether you're a long-time tofu enthusiast or someone who's been skeptical in the past, these wraps offer a fresh perspective that might just change your mind about what tofu can be.

Frequently Asked Questions

→ Can I prepare components of these wraps ahead of time?

Absolutely! You can prepare all components 2-3 days in advance and store them separately in the refrigerator. The shredded tofu actually maintains its texture well when refrigerated. Just assemble the wraps when you're ready to eat, or assemble and wrap in parchment paper or foil for grab-and-go lunches throughout the week.

→ I don't have a box grater. How else can I prepare the tofu?

No box grater, no problem! You can use a fork to crumble the tofu into small, irregular pieces. Another option is to cut the tofu into thin slices, then tear those slices into smaller shreds with your fingers. The goal is to create pieces with lots of surface area to crisp up and absorb the sauce.

→ Is there a gluten-free version of this recipe?

Yes! Use gluten-free tamari instead of soy sauce, check that your hoisin sauce is gluten-free (or make your own), and serve in gluten-free wraps or lettuce cups. You could also serve the tofu mixture over rice for a grain bowl version.

→ What other vegetables would work well in these wraps?

These wraps are very adaptable! Try adding thinly sliced bell peppers, cucumber, radishes, or bean sprouts. Avocado adds a nice creaminess, and pickled red onions would provide a great pop of color and tang. You can also swap the cabbage for other crunchy greens like shredded Brussels sprouts or kale.

→ How spicy is the sriracha mayo? Can I adjust the heat level?

The sriracha mayo has a moderate level of heat as written. You can easily adjust by using more or less sriracha to suit your taste preferences. For a very mild version, start with just a teaspoon of sriracha and add more to taste. For extra heat, add a few drops of your favorite hot sauce or a pinch of cayenne pepper.