i guess i've been inactive for like the past week.
so let me make it up to you.
i am giving you an opportunity to try...
tofu.
in a way that makes it less tasteless.
thai tofu wrap with peanut sauce
serves: 3-4
cooking time: about 10 minutes
total time: like 3 hours
adapted from my little brother's home plus booklet; click here for the homeplus website
ingredients
tofu marinade
- 3 tbsp. soy sauce
- 1/4 plus 1/8 cup red wine vinegar or rice wine vinegar
- 1/2 tsp. garlic
- ginger (set aside 1 tsp for actual sauce, but use rest in marinade)
- a few dashes red pepper flakes (optional)
- dash of lemon juice (optional)
tofu
- 1 8 oz. package of nasoya organic cubed super-firm tofu. or equivalent (i got mine at target, i can't seem to find them anywhere else)
- paper towels.
- 2 or 3 clean dish cloths
actual sauce
- 1/4 plus 1/8 cup peanut butter
- 2 tbsp. veggie oil
- 1/4 cup water
- 1 tbsp. honey (optional)
- 1 tsp. white sugar
- 1 tsp. fresh ginger, grated
- 6 basil leaves, chopped
- a dash of red pepper flakes
everything else
- 3-4 large whole wheat tortillas
- a few dashes of chicken/grill seasonings
- corn starch
- cool shredded veggies, about 2 cups. mine are from a cole slaw bag thing sans the cole slaw. things such as carrots and bean sprout-like things are fine.
instructions
- press tofu. if using pre-chopped up tofu, follow the steps here. change paper towels at the ten minute mark, then every fifteen (or so) minutes after that.
- after about forty minutes, make the marinade. combine soy sauce and vinegar in a bowl-plate, if you have one. otherwise, a casserole dish works fine.
- add the tofu to the marinade and marinade for 1-2 hours.
- heat grill pan over high heat. in a large plastic bag (or in a large bowl), combine grill seasoning with corn starch, and coat tofu with it.
- grill veggies with a little bit of water until about halfway cooked, then set aside. grill tofu for about 5 minutes.
- mix sauce ingredients, and add tofu and veggies.
- place ingredients in tortillas, wrap up, and cut in half.