Thursday, July 26, 2007

Broccoli Sprout Lavash Wrap with Seared Tofu and Spicy Carrot

  • broccoli sprouts
  • sweet and sour chili sauce
  • extra firm tofu
  • shredded carrots
  • thinly sliced cucumbers
  • mesclun
  • thin sliced tomato
  • strips of bell peppers

Remove tofu from package and sandwich between two plates, place heavy object such as a can of juice on top. Set aside for 30 min. to expel water. Marinate shredded carrots in Sweet and Sour Chili Sauce.

Return to tofu and slice lengthwise about 1/2" thick. Place flat in a searing hot pan lightly coated with chili oil. After about 90 seconds, turn, repeat two times. Tofu should be well browned. Just prior to removing, splash with soy sauce to taste. When soy sauce has evaporated remove from heat and cool.

Assembly: Lay lavash flat and cover bottom half with mesclun, and broccoli sprouts. To taste, add the carrots, cucmbers, tomato and peppers. Place two to three strips of tofu on the lavash. To bind lavash spray top half with water, wipe and roll. Hold in place for a moment till hold takes place. Serve immediately.


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