I'm into this combination. Where "into" means I have a lasting, long-arc love for crunchy slaw + tangy barbecue.
For this turn, I made an Asian-inspired slaw and put it all in a wrap because, well, I'm kind of into wraps right now. Where "into" means a current, possible trend-length, heightened appreciation for large thin tortillas.
2 carrots, cut into matchsticks
2 cups cabbage, shredded
2 scallions, chopped thinly crosswise
1/2 pear, cut into matchsticks
1 tablespoon sesame seeds, toasted
1 teaspoon freshly chopped ginger
1 tablespoon rice wine or apple cider vinegar
1 teaspoon spicy yellow mustard
1 1/2 tablespoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon crushed red pepper flakes
Combine all the vegetables in a large mixing bowl. In a separate, small bowl, whisk together the vinegar, mustard, oil, soy sauce, and red pepper flakes. Pour the sauce over the vegetables and toss to combine. Don't worry if your pear is on the soft side -- mine was and the fruit sort of disintegrated into the salad, spreading its subtle sweetness all throughout. It seems, perhaps, better that way.
Chill for at least 1/2 hour before serving.
8 ounces extra firm tofu
1-2 cups barbecue sauce
Preheat your oven to 350° F.
Remove tofu from its packaging and wrap it in a clean kitchen towel. Place it between two plates and weight the top one with something heavy, but stable. Let it sit like that for a while (perhaps while you make the slaw) to drain some of the moisture.
Remove the tofu from its towel wrap. Cut it into four pieces*. Lightly grease a non-stick baking sheet, then place the tofu on the sheet. Paint it with your favorite barbecue sauce.
Bake for about an hour, or until the edges are crispy.
Cut each piece of tofu into smaller pieces, then combine it with the slaw and a little more barbecue sauce in a large, thin tortilla.
* Not tested, speculation approved: since I usually bake tofu in pieces of this size, it was what I naturally did with these. But reflecting on this wrap, I think it would actually be better to cut the tofu up into smaller pieces to begin with, then sauce and bake them. I suspect smaller pieces would need less time in the oven. Keep an eye on them and take them out when the corners are crispy.
Serves 2-3.
5 comments:
How do you recommend wrapping the tortilla? Mine always fall apart.
I'm not planning to go vegetarian anytime soon, but this recipe sounds interesting to me. Anything with barbecue or barbecue sauce in it, I'll try for sure! I had tofu before and I don't think its that bad.
I agree cut the tofu smaller. It's something I often do for similar dishes. Quicker and even tastier! I will take about 30 to 40 minutes that way. Nice recipe.
Hi Audrey!
Here's what I do to wrap (let's see if I can explain...).
First, I always soften the tortilla over a low flame on the stove. I put it right on the flame, but just keep it moving, flipping once, until softened.
Next, I add the filling in a line down the center, leaving a couple inches at each of the short end sides and about twice that amount of blank space on the long sides. I fold the short ends in first, then flip one of the long sides over the filling.
Then, I sort of roll my hands around the filled, mostly-folded tortilla so that my fingertips land on the area where the one long flap of tortilla now meets the other long side of the tortilla. I press there with my fingers and kind of contain the filling as I roll the tortilla over toward the last long, unrolled side. So that final flap should be on the bottom now. I let it sit like that for a minute or so.
And finally, I cut it in half. I think for wraps its important to use moist ingredients. They keep the tortilla soft and elastic.
Hope this makes sense!
Thanks for the tips, Becky. I think you're onto something about keeping the tortilla hot and the filling moist helping hold things together. I'll give it a whirl and let you know how it goes.
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