1pinchchilli flakes[ or a dash of sriracha / chilli sauce], optional or as per taste
Saltif needed and black pepper to taste
Thickener
1/2tablespoontapioca starchor 1 tablespoon cornstarch or potato starch
1/2cupwater
To assemble
4 tortillasor flatbread/roti
Assorted salad leaves+ cucumber, tomato
Lemon wedges to serveoptional
Instructions
Cut the tofu into irregular strips or cubes. Slice the mushrooms.
In a skillet on medium-high heat, add the oil.
Once hot, add the tofu (or vegan chick'n strips / seitan) and spring onions.
Saute for about 5 - 7 minutes while stirring occasionally. Once tofu start to become golden and slighty crispy, add the mushrooms.
Stir-fry for about 2 minutes.
In a small bowl mix the soy sauce, mirin, maple syrup, ginger, chilli flakes and five spice. Add the sauce to the pan. Stir to combine and cook for another minute or two.
Dilute the tapioca starch in the water. Add this slurry to the pan and immediately stir to combine. The sauce will thickener pretty quickly. Lower the heat and continue to stir. Add 1 - 2 tablespoons of water if the sauce is too sticky.
Taste the sauce and adjust the salt if necessary. Sprinkle some black pepper to taste.
Turn off the heat and let sit for about 5 - 10 minutes before assembling into wraps.
To assemble, place some salad leaves in the tortillas, top with the tofu and sliced cucumber. Drizzle with some freshly squeezed lemon juice and serve.