Baked tofu banh-mi wraps
8
- Prep Time25 mins
- Total Time40 mins
- Makes4 servings
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.
Nutrition (per serving)
Calories 395, Protein 21g, Carbohydrates 51g, Fat 13g, Fibre 3g, Sodium 909mg.
Excellent source of vitamin A.