Well, I subtitled this blog ‘adventures in eating to live,’ so I guess I’ll go with that theme and make my food an adventure. Okay, so I’m not travelling the world to get this recipe: I’m just bringing the world into my home. One thing I’ve learned about the Americanized recipes, especially Asian type recipes, have all been, well, Americanized: you probably know what I’m talking about. Extra sugar and fat and even fake things have been added to cater to the American tastes. Of course, eating nutritarian style, one tries to not add the extra sugars and fat. I’ve only travelled to northern European countries, where they do try to add the extra sugar and fat, so I’m not an expert on authentic Asian cuisine. I do know what I like to taste and I know the flavor profile I’m going for, so this is my version of southeast Asian cuisine.
I learned a trick for putting a crisp on tofu. I can’t believe I never tried this before. I just baked it. Seriously, I’ve been cooking tofu for about 30 years and I’ve tried cooking it many different ways, but I’ve never baked it. I love the texture of it baked. It gets a little crispy and still is soft on the inside. It’s very yummy. I even have the non-tofu eaters in the family coming over to the dark side. The baked tofu gives a nice mouth feel to the sandwich.
This sandwich makes a good dinner. You could even serve it with a side of brown rice or quinoa. It was satisfying enough to eat just on its own, though. I had leftovers for lunch today, but I just put the tofu on the sandwich cold and then topped it with shredded raw cabbage and raw carrots. I liked it as much as the cooked version. There are a few steps to the recipe, but it’s a nice adventure away from the regular ‘beans and whatever’ meal I’ve been eating lately. Hope you’ll give it a try.
Vegan Peanut Tofu Wraps
1 Pkg. Extra Firm Tofu, drained
½ Cup Vegetable Broth
3 Cups Shredded Napa Cabbage
4 Carrots, peeled and julienned
1 Tablespoon Liquid Aminos, plus extra for tofu
1 ½ Teaspoons Ground Ginger
1 Teaspoon Granulated Garlic
4 Vegan Sandwich Wraps
Juice of 1 Lime
Zest of 1 Lime
½ Cup Natural Peanut Butter
¼ Cup Water
2 Medjool Dates
2 Tablespoons Liquid Aminos
¼ Teaspoon Ground Ginger
Grated Carrot, Chopped Peanuts, and Sliced Green Onion for garnish
Preheat oven to 400◦. Slice the tofu into long, thin strips. Grease and cookie sheet. Place the tofu on prepared cookie sheet and drizzle with liquid aminos. Bake in preheated oven for 20 minutes, until it is slightly browned.
Prepare the sauce: in a small food processor, add all ingredients and whir until smooth. Set aside.
In a hot skillet, add in the vegetable broth, liquid aminos, and ground ginger. Add in the cabbage and carrots and cook over medium high heat until carrots are slightly tender.
When tofu is done, layer some tofu, cabbage mixture and sauce on a sandwich wrap and roll up. Top with some extra sauce, chopped peanuts, grated carrots and sliced green onion. Makes 4 servings.