Baked tofu banh-mi wraps

7

PREP TIME

25 min

TOTAL TIME

40 min

Serves

4

Baked tofu banh-mi wraps

Photo, Sian Richards.


Ingredients

  • 1/3 cup rice vinegar
  • 4 tsp finely grated ginger
  • 2 tsp granulated sugar
  • 2 tsp white miso paste
  • 1 tsp sriracha
  • 1/2 tsp salt , divided
  • 2 cups thinly sliced napa cabbage
  • 1 medium carrot , grated
  • 350 g extra-firm tofu
  • 2 tbsp all-purpose flour
  • 1 egg
  • 2 tsp water
  • 1 cup panko
  • 1/2 cup cilantro , (whole leaves)
  • 8 small flour tortillas

Instructions

  • PREHEAT oven to 400F. Line a large baking sheet with foil. Lightly spray with oil.
  • STIR vinegar with ginger, sugar, miso, sriracha and 1/4 tsp salt in a medium bowl. Stir in cabbage and carrot.
  • CUT tofu crosswise into 1/2-in. slices, then 1/2-in.-wide strips. Lay on paper towels. Gently squeeze out as much liquid as you can. Toss tofu with flour and remaining 1/4 tsp salt in a medium bowl. Whisk egg with water in a pie plate. Pour panko into a shallow bowl. Dip tofu in egg, then panko until completely coated. Arrange in a single layer on prepared sheet. Bake in centre of oven until golden brown, flipping halfway through, 15 to 20 min.
  • LAYER slaw, tofu and cilantro on each tortilla. Drizzle with any remaining slaw dressing.

How to cook with soft, medium and extra firm tofu

Nutrition (per serving)

  • Calories
  • 395,
  • Protein
  • 21 g,
  • Carbohydrates
  • 51 g,
  • Fat
  • 13 g,
  • Fibre
  • 3 g,
  • Sodium
  • 909 mg.
  • Excellent source of
  • vitamin A