Drain and press a 14 oz container of the firm or extra firm tofu. Be sure to get out as much liquid as possible. Pat it dry, then cut it into small 1/2-inch-sized cubes.
Add soy sauce, molasses (or another sweetener), water, vinegar, and sriracha (optional) to a shallow dish. Stir well, and add pressed tofu.
Flip the tofu a few times to get it well coated in the marinade and allow it to sit for at least 15 minutes to soak it up. (You can also store it in the fridge for up to 2 days and cook it at your convenience.)
For extra crispy marinated tofu - dust your tofu with 5 tablespoons of cornstarch before frying.
Add 2 tablespoons of light olive oil to a skillet and turn the heat to medium-high. Once your pan is warm, add the marinated tofu and cook for about 2 minutes on each side until browned and crispy.
Assemble the tofu wraps
Warm tortillas on a dry skillet until they start to rise a little, flip and heat the other side.
Add 1/3 cup of tofu cubes to the center of the wrap. Then top with your choice of fresh veggies like cucumber, tomatoes, avocado, baby spinach, kale, and more.
Drizzle with your sauce of choice, (I like spicy tahini sauce or spicy peanut sauce) then wrap and serve.
Notes
Wait for your pan to heat up before you add your tofu. This will help the tofu not stick to the pan.
Make a double batch of marinated tofu to keep in the fridge so you can whip up these wraps in minutes or use it to toss on salads.