Thai-Erdnuss-Wrap mit Edamame

Zubereitung

1. Cut the tofu into strips and sear it in a nonstick pan for 4 minutes; warm the edamame.
2. Stir the peanut butter with 1 tablespoon of warm water, lime juice, garlic and sriracha.
3. Spread the sauce on the tortilla, add the tofu, edamame and julienned cucumber and carrot, then roll tightly and cut in half.