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Peking Tofu Wraps
with cucumbers / roasted Napa cabbage

Active: 30 min Total: 30 min
Peking duck may be one of the most famous exported Chinese dishes, but it is incredibly complex to make an authentic version. Our weeknight-friendly vegetarian tribute to the original uses glazed tofu, store-bought tortillas, and is much simpler, but it still offers the layers of flavors and textures that we love in this iconic dish.


Honey Garlic Sauce:
  • Garlic - 2 cloves , chopped
  • Ginger, fresh - 2 tsp , grated
  • Oil, cooking - 2 Tbsp
  • Honey - 2 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Chinese five spice (opt) - 1/2 tsp
Peking Tofu Wraps:
  • Tofu, extra-firm - 16 oz , cubed (vacuum-packed preferable)
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Cucumbers - 8 oz , matchsticks
  • Carrots - 5 oz , grated (look for pre-grated)
  • Oil, cooking - 1 Tbsp
  • Honey Garlic Sauce (ingredients listed separately) - 1 Tbsp
  • Tortillas, flour and taco-sized - 8
  • Hoisin sauce - 4 Tbsp
Roasted Napa Cabbage:
  • Napa cabbage - 1 head , outer leaves removed, sliced into quarters with the stem intact (sub savoy cabbage)
  • Honey Garlic Sauce (ingredients listed separately) - 4 Tbsp


  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
  2. Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Make sauce - Whisk together garlic, ginger, cooking oil (portion for sauce), honey, soy sauce, toasted sesame oil, and five spice. (Can be done up to 5 days ahead)
  4. Napa cabbage - Remove and discard outer leaves of cabbage. Slice cabbage lengthwise into quarters or wedges, leaving the stem intact so that the wedges hold together. (Watch this video for tips, but stop when the cabbage is in quarters.) (Can be done up to 3 days ahead)
  5. Green onions / Cucumbers / Carrots - Prep as directed. Store green onions in one container. Combine cucumbers and carrots. (Can be done 1 day ahead)

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  1. Heat oven to 400F / 204C degrees.
  2. Place cabbage on a sheet pan, cut-side up. Pour sauce (portion for cabbage) over tops of cabbage. Season with some salt.
  3. Transfer sheet pan with cabbage to the oven and roast until golden brown around the edges and tender, 12 to 15 minutes.
  4. While cabbage is roasting, heat a wok with oil (portion for wraps) over medium heat. Add tofu and saute until tofu starts to brown in spots, 5 to 6 minutes. Add sauce (portion for wraps) and cook together until sauce thickens and coats tofu, ~3 minutes more.
  5. When cabbage is done, you can leave it whole or chop it to serve like a slaw / salad.
  6. Warm tortillas according to package directions.
  7. To serve, fill tortillas with cucumbers, carrots, tofu, Hoisin sauce, and green onions. Serve with cabbage on the side. Enjoy!



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