Description
A medley of fresh corn kernels, zucchini, carrots and tofu wrapped in fresh savoy cabbage. These delicious wraps double up as the perfect side or main dish!
Ingredients
- 1 package (14 Oz. Size) Firm Tofu
- 12 leaves Savoy Cabbage
- 1-½ Tablespoon Olive Oil
- ½ whole Medium Yellow Onion, Diced
- 2 whole Medium Zucchini, Diced
- 1 cup Baby Carrots Sliced
- 1 ear White Corn, Shucked And Kernels Removed
- 1-½ teaspoon Salt (add More To Taste)
- 1 teaspoon Granulated Garlic
- 1-½ Tablespoon Hoisin (seafood) Sauce
- 2 Tablespoons Furikake (Japanese Rice Seasoning)
Preparation
Drain and rinse the tofu, and wrap 2 or 3 paper towels around it. Place the tofu between two plates and put something heavy over the top plate to press excess water out of the tofu (I used a large bag of flour). Let the tofu sit there for 15-20 minutes, then remove the paper towels, and dice tofu into small cubes.
Remove the tough stem from the savoy cabbage leaves. I used a pair of kitchen scissors and cut out about 1 1/2 to 2 inches of the stem from each leaf. Set the prepared leaves aside.
Heat a large sauté pan with olive oil over medium-high heat. Once the pan is hot, add the diced onions.
Once the onions start to turn translucent (about 1-2 minutes), add the zucchini, carrots, corn and tofu into the pan. Partly cover the pan with a lid and cook for about 3 minutes, stirring occasionally. Season the vegetables with salt, garlic powder, and hoisin sauce. Turn off the heat, and add the furikake on top of the vegetables. Let the vegetables cool for a few minutes before serving.
To make the wraps, spoon the stir-fried vegetables into a piece of the savoy cabbage. Add more hoisin sauce into the vegetables if you want, and wrap it up to eat.
