Preheat the oven to 425F. Place a box grater over a parchment lined baking tray and grate the super firm tofu over the largest holes. Once the whole block is shredded, top with the cornstarch, sugar, pepper, tamari, rice vinegar, and oil. Carefully toss the tofu to evenly coat then spread it out in an even layer on the baking tray. Bake in the oven for 10 minutes, give the tofu a careful toss then return to bake for 5-8 minutes.

To a small bowl add the tamari, wine, vinegar, pepper, sugar, vegetable broth, and cornstarch. Use a whisk to mix it together until no clumps remain, then set it to the side.

Heat the oil up in a large skillet over medium high heat. Once hot, add the onions and peppers to the pan and give them a quick sauté for about 2-3 minutes. Add the garlic and ginger, and continue to sauté until fragrant, about 30 seconds.

Lower the heat to medium low. Give the pepper sauce another whisk, then pour it into the pan, stirring frequently until the sauce begins to slightly thicken, about 2 minutes.

Pour in the shredded tofu and fold it into the sauce until completely coated then remove the pan form heat.

If making the sriracha mayo, add the mayo, yogurt, sriracha, maple syrup, and a pinch of salt to a bowl and whisk together until uniform in color.

To assemble a wrap, warm up your wrap as per package instructions, then smear 1-2 tablespoons of the sriracha mayo across the surface. Add a handful of lettuce, then top with a portion of the shredded tofu and peppers and fresh cilantro as desired. Wrap it up then enjoy!