Bang Bang Tofu Avocado Wrap

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min


    • 1 baking tray line with parchment
    • Oven
    • 2 medium bowls
    • 2 small bowl
    • Chopping board
    • Sharp knife or mandolin
    • Zester or micro plane/fine grater
    • Measuring spoons
    • Frying pan
    • Serving platter or plates
    • Scales or cups
    • Whisk or fork


    • 1 Packet BFree Avocado wraps


    • 5 ¼ oz/160g smooth peanut butter
    • 2 tbs tamari/soy sauce
    • 1 tbs sweet chilli sauce or 1 tbs maple and ¼ tsp chili flakes
    • 1 tbs sesame oil
    • Little knob of ginger grated
    • Small garlic clove grated
    • 6 -8 tbs water
    • Juice of 1 lime


    • 1 x 9oz/280g blocks firm tofu
    • 1 thumb sized piece of ginger finely grated
    • 1 garlic clove finely grated
    • 1 tbs sesame seeds
    • 4 tbs teriyaki sauce
    • 4 tbs tamari sauce
    • 2 tbs maple syrup
    • 1 tbs sesame oil
    • Freshly ground black pepper


    • 1 x 4 oz/130g bag of mixed salad of your choice.
    • 1 medium carrot chopped into matchsticks
    • 1 small cucumber or half a large one, sliced into matchsticks
    • Small handful fresh mint leaves roughly chopped
    • Small handful coriander leaves roughly chopped
    • 1 small handful cherry tomatoes
    • 1 mango chopped into thin strips
    • 1 tbs of sesame seed black or white or a mix
    • 1 mild red chilli sliced
    • 1 lime cut into quarters
    • 1/4 cup of roasted peanuts
    • 1 tsp salt
    • 1 tsp ground black pepper



    Pre heat the oven to 180°Fan. And Line a baking tray.


    In a medium bowl add all the ingredients for the tofu except the tofu, whisk together and set aside.


    Take the tofu and pat dry with kitchen towels, give it a little squeeze to remove excess liquid.


    Dice into roughly 2cm cubes and add to the marinade, toss to combine. Set aside to marinade for 15-30 minutes. If you don’t have time just spread-out marinade and all onto the lined baking tray. Drizzle with a little light oil and place in the oven for about 20 minutes turning halfway.


    Place all the ingredients for the sauce except the water, into a bowl and whisk till combined. Add the water 1 tbs at a time till you get the consistency you like. Taste and adjust seasoning. If it’s a little thick you can add a splash of water or more stock.


    Gentle toast the roasted peanuts in a dry frying pan and set aside to cool. Once cooled a little, roughly chop and place in a small serving bowl.


    Prepare all the vegetables and mango and place on a serving platter along with the salad and sprinkle with the mint and coriander leaves and lime wedges. Slice the chilli and add that to a small serving bowl. Serve alongside the chopped peanuts and peanut sauce.


    When you are ready to serve and tofu has cooked, warm the wraps as per packet, spread a little peanut sauce followed by salad leaves and herbs, the vegetables and mango ¼ of the tofu cubes, the chopped peanuts, chilli if using and a squeeze of lime. Fold up both ends and roll. Cut in half and serve with extra peanut sauce to dip on the side.

    The sauce can be used as a dressing or dip for a further 3 days kept refrigerated.

    • Nutrition Facts

    • Amount per serving
    • Calories0
    • % Daily Value*
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