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Asian Tofu Wrap

January 11, 2011

Last week, I made some very yummy Szechuan Noodles, and subsequently found myself with some leftover peanut/tahini sauce. And my “some” I mean a lot. A whole lot. But this is a blessing rather than a curse: I put about half of the extra sauce in the freezer (for some impromptu Szechuan Noodles on a busy weeknight). Quick and easy. And I used the remaining sauce to make these Asian Tofu Wraps. Once as a take-it-to work lunch last week for me and Patrick. And once again this past weekend on a picnic to the dog park.

These Asian Tofu Wraps—the latest of manifestation of the peanut/tahini sauce—are fresh, healthy, and satisfying: pan-fried spicy tofu strips, fresh vegetables (red bell peppers, shredded carrots, and greens), and of course that peanut/tahini sauce.  This sauce is the gift that keeps on giving…

So, healthy lunch, check. Quick and easy lunch? Double check. These wraps are a breeze to make at night and take to work the next morning—and I’m always on the lookout for easy lunch options that I can make at home, pack, and bring to work, so this is a major plus for me.

To make this a to-go lunch, simply assemble the wrap the night before—slice the veggies, pan-fry the tofu, roll it all together in a large tortilla or piece of lavash bread, and wrap in aluminum foil or parchment paper. Place your peanut/tahini sauce in a small jar or container, and add it to the wrap right before you’re ready to eat.

Pack and take to work on a weekday, or on a picnic to the park on the weekend (along with a muddy, happy dog, who needed a major bath after this particular excursion – and let me tell you, she was not happy about that at all).

ASIAN TOFU WRAP

I used red bell peppers and carrots because these were the veggies that I happened to have on-hand. However, cucumber and sprouts also work very well in this wrap, and I’m sure a number of other veggies would be delicious here as well. Also, I used Soy Deli Thai Baked Tofu, but you could use plain baked tofu, nigari tofu, or any other firm tofu instead. If you’re not a fan of tofu, I’m sure that shredded chicken would be equally yummy in this wrap.

Makes 2 wraps

1/2 cup peanut/tahini sauce (recipe here)
2 medium carrots
1 red bell pepper (yellow or orange would work too)
1 package of baked tofu or extra firm tofu (see note, above)
2 small handfuls of greens (mixed greens, arugula, or baby spinach)
Low sodium tamari or regular soy sauce
2 large tortilla wraps or pieces of lavash bread (I used lavash, pictured, because that’s what I had on hand)
Optional: cilantro, sprouts, and/or cucumber

Slice the tofu into long, thin strips (see photo), and pan fry over medium-high heat, along with a couple splashes of olive oil and about 2 tablespoons of tamari or regular soy sauce (this will season the tofu). Cook until golden brown, about 3-4 minutes per side. Remove from pan, and set aside to cool.

Next, prep the vegetables. Cut the bell pepper into thin strips (remove the ribs and seeds from inside first). Peel the carrots, then grate using the grater attachment on your food processor, or (the old fashioned way) with a box grater.

Assemble your wrap. Place each tortilla wrap or piece of lavash on a large piece of aluminum foil or parchment paper. Next, layer the ingredients in the middle of each tortilla wrap or piece of lavash as follows: the tofu, bell peppers, carrots, and then any other veggies that you might be using. Top with a small handful of greens and some cilantro (if using). Roll each up like a burrito (see photo),  and then wrap the aluminum foil or parchment paper around it (if using parchment paper, secure with a piece of tape). Place the peanut/tahini sauce in a small jar. Refrigerate everything overnight ,and bring to work the next day. Or pack on a picnic. Right before you’re ready to eat, add the peanut/tahini sauce to your wrap. And enjoy.

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