Sesame Tofu Wrap
SOURCE: Spice it up! Number 27
Ingredients
Adjust Servings:
| 1 block (454g) extra firm tofu drained | |
Marinade |
|
| 1/2 cup rice vinegar | |
| 1 tablespoon olive oil | |
| 1 garlic clove, minced | |
| 1 tablespoon fresh ginger grated | |
Mayonnaise (can be kept in the fridge for 1 week) |
|
| 1/4 cup pasteurized whole eggs | |
| 1 tablespoon rice vinegar | |
| 1 teaspoon Dijon mustard | |
| 2 tablespoons sesame oil | |
| 1 cup canola oil | |
| 1 egg | |
| 1/2 cup panko breadcrumbs | |
| 1 tablespoon sesame seeds | |
| 1 tablespoon dried basil | |
| 1 tablespoon olive oil | |
| 6 small wheat tortillas (8-inch diameter) | |
| 1 1/2 cups shredded lettuce |
Nutrient Analysis | |||||||||||||||||||
| Calories | 418 Kcal | ||||||||||||||||||
| Protein | 13 g | ||||||||||||||||||
| Carbohydrates | 35 g | ||||||||||||||||||
| Fibre | 3 g | ||||||||||||||||||
| Total Fat | 25 g | ||||||||||||||||||
| Saturated Fat | 4 g | ||||||||||||||||||
| Cholesterol | 42 mg | ||||||||||||||||||
| Sodium | 276 mg | ||||||||||||||||||
| Potassium | 243 mg | ||||||||||||||||||
| Phosphorus | 186 mg | ||||||||||||||||||
MARINATE: 1 hour
Sesame Tofu Wrap:
Downloadable/printer-friendly version
Ingredients
-
1 block (454g) extra firm tofu drained
-
Marinade
-
1/2 cup rice vinegar
-
1 tablespoon olive oil
-
1 garlic clove, minced
-
1 tablespoon fresh ginger grated
-
Mayonnaise (can be kept in the fridge for 1 week)
-
1/4 cup pasteurized whole eggs
-
1 tablespoon rice vinegar
-
1 teaspoon Dijon mustard
-
2 tablespoons sesame oil
-
1 cup canola oil
-
1 egg
-
1/2 cup panko breadcrumbs
-
1 tablespoon sesame seeds
-
1 tablespoon dried basil
-
1 tablespoon olive oil
-
6 small wheat tortillas (8-inch diameter)
-
1 1/2 cups shredded lettuce
Preparation
|
1
Done
|
In a sealable container, mix all marinade ingredients. Season with black pepper to taste. Cut the tofu into 12 strips and add them to the marinade. Turn them so they are covered with the marinade. Close the container and keep in the fridge for a minimum of 1 hour or overnight. |
|
2
Done
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In a bowl, prepare the sesame mayonnaise. With the help of an electric mixer, beat pasteurized eggs, vinegar and mustard. Add the sesame and canola oil gradually while whisking. Place the dressing in the fridge. |
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3
Done
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In a shallow bowl, beat the egg. In another bowl, combine the breadcrumbs, sesame seeds, and basil. |
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4
Done
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In a non-stick frying pan, heat oil over medium heat. Dip each tofu strip first into the beaten eggs and then into the breadcrumbs. Fry the breaded tofu strips for 1–2 minutes on each side. |
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5
Done
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Fill each tortilla with 2 strips of fried tofu, lettuce and 1–2 tablespoons of sesame mayonnaise. |
