Follow these detailed steps carefully to achieve perfectly crispy tofu, tender-crisp vegetables, and beautifully assembled wraps. The key to success lies in the preparation, particularly in pressing the tofu.

Step 1: Press the Tofu
This is the single most important step for achieving a firm, non-soggy texture. Removing excess water allows the tofu to absorb the marinade and fry up crispy.

• If you have a tofu press: Follow the manufacturer’s instructions to press the tofu for at least 20-30 minutes.
• If you don’t have a press (DIY method): Drain the tofu from its package. Place the block on a plate lined with several paper towels or a clean kitchen towel. Place another layer of towels on top of the tofu. Set something heavy on top, like a cast-iron skillet, a few cookbooks, or some canned goods. Let it press for at least 30 minutes, but an hour is even better. You will be amazed at how much water comes out.

Step 2: Prepare the Tofu and Marinade

• Once the tofu is well-pressed, slice it into small, bite-sized cubes or thin rectangular planks, about ¼-inch thick.
• In a medium-sized bowl, whisk together all the marinade ingredients: soy sauce (or tamari), maple syrup, rice vinegar, toasted sesame oil, sriracha, grated ginger, and minced garlic.
• Add the cornstarch to the marinade and whisk vigorously until it is completely dissolved and there are no lumps. This will create a smooth slurry that will coat the tofu.
• Gently add the pressed and cut tofu to the bowl with the marinade. Use a spatula to carefully toss the tofu, ensuring every piece is evenly coated. Let the tofu marinate for at least 20 minutes to absorb the flavors. For a deeper flavor, you can marinate it in the refrigerator for up to 4 hours.

Step 3: Cook the Tofu

• Heat 1 tablespoon of avocado oil in a large non-stick skillet or wok over medium-high heat.
• Once the oil is shimmering, carefully add the marinated tofu to the pan in a single layer. Try not to overcrowd the pan; cook in two batches if necessary.
• Cook the tofu for 4-5 minutes per side, without moving it too much. This allows it to develop a beautiful golden-brown, crispy crust.
• Once all sides are crispy and caramelized, remove the tofu from the skillet and set it aside on a plate.

Step 4: Cook the Vegetables

• In the same skillet (no need to wipe it out), add the thinly sliced bell peppers and red onion. If the pan seems dry, you can add another small drizzle of oil.
• Sauté the vegetables over medium-high heat for 5-7 minutes. You want them to be tender but still have a slight crunch, often referred to as “tender-crisp.” Avoid overcooking them into a mushy state.
• Once the vegetables are cooked to your liking, return the crispy tofu to the skillet. Gently toss everything together for about 30 seconds to re-warm the tofu and combine the flavors. Remove the skillet from the heat.

Step 5: Assemble the Wraps

• Warm the mini tortillas to make them soft and pliable. You can do this by wrapping them in a damp paper towel and microwaving for 20-30 seconds, or by warming them one by one in a dry skillet for about 15 seconds per side.
• Lay a warm tortilla flat. Spoon a generous amount of the tofu and bell pepper mixture into the center.
• Add any of your desired optional garnishes, such as a sprinkle of fresh cilantro, toasted sesame seeds, or chopped scallions.
• Fold the bottom edge of the tortilla up, then fold in the sides, and roll it up snugly to create a secure mini wrap.
• Serve immediately while warm.