1 lb extra firm tofu, cut into thin 1/8-1/4″ slabs
2 tbsp sesame oil
4 tbsp soy sauce or Bragg’s liquid aminos
1 tbsp honey
1 tsp garlic powder
1 tsp ginger powder
1 tsp onion powder
Combine all ingredients except tofu in a ziplock bag. Add tofu and coat well. Allow to marinate several hours, then freeze. Thaw tofu in warm water while preheating oven to 400°. Lay tofu strips on parchment paper and bake for 25-30 minutes. Add to wraps along with shredded zucchini, carrots, and bean sprouts. Top with a drizzle of peanut sauce, cut in half and bag.