Asian Tofu Vegetable Wrap
Team: Mini Chefs
Host School: Ferrisburgh CS
Age Group: Middle School
Ingredients
4 whole grain wraps
2 cups fresh baby spinach
1/2 lb. firm tofu, drained, pressed and sliced
1 Carrot
1 Parsnip
1/2 head broccoli
1/3 head of green cabbage(preferrably Napa) or 2 cups chopped kale
2 Tomatoes
1 pepper
1/4 small butternut squash
1/2 medium onion
Sauce:
7 T. soy sauce
3T.brown sugar
2T. fresh ginger, finely grated
2T. lemon juice
3/4 cup olive oil
Black Bean Mash:
2 c. black beans, fresh or canned
2 cloves chopped garlic
1/2 cup olive oil
salt to taste
Preparation Instructions
1.slice tofu into 1 inch strips. Dredge in flour and saute in cocnut or olive oil until golden brown. Drain on paper towel and set aside
2. Make sauce: whisk sugar, soy sauce, fresh ginger and lemon juice together. Add oil in a steady stream to slowly thicken. Set aside.
3. Chop all vegetables finely(1/4 inch pieces) and toss in a bowl with sauce. Saute over medium heat in large skillet until vegetables are aromatic and slightly wilted but still firm.Set on a shallow pan to cool.
4 Make black bean mash: Chop garlic finely. Add beams and oil and mash to a thick paste. Season to taste.
5. Roll wraps: Lay tortillas on flat surface and spread a thin layer(within 1 inch of the edge)of black bean mash. Top black beans with layer of fresh spinach and scoop vegetable mix into a line in the middle. Top vegetables with three or four strips of tofu and roll slowly and tightly. Place on a sheet pan lined with parchment paper and bake in a 350 oven, covered, for 10-15 minutes (longer if vegetable mix is cold/20-25 minutes)
Slice and serve