Asian Wrap
Serves 4 to 6
5 tablespoons tamari
2 tablespoons rice vinegar
3 tablespoons maple syrup
2 teaspoons minced garlic
1 tablespoon toasted sesame seed oil
½ to 2 teaspoons red chili flakes
1 (14 to 16-ounce) package firm tofu, pressed and sliced into ½-inch rectangles
1 teaspoon oil
2 cups small broccoli florets
½ red bell pepper, sliced
4 green onions, sliced
10 asparagus spears, cut into 2-inch pieces
Tortillas, as needed, warmed
1. In a small mixing bowl, combine the tamari, rice vinegar, maple syrup, garlic, sesame oil, and chili flakes. Place the sliced tofu in a shallow dish. Pour the marinade over the tofu slices and marinate for at least 30 minutes.
2. Heat the oil in a sauté pan over medium-high heat. Add the tofu and marinade and cook until the tofu is golden brown. Set the tofu aside on a plate and return the marinade to the mixing bowl.
3. Return the sauté pan to medium-high heat. Add the broccoli, bell pepper, onions, and asparagus. Cook, stirring, until the vegetables are crisp-tender. Return the tofu to the pan, add the marinade, and simmer until it thickens. Once the marinade has thickened, remove the pan from heat immediately to prevent burning. Wrap the vegetables and tofu in the warmed tortillas and serve.
© Copyright 2011. All rights reserved.