Veggie Fire Cracker Wrap

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This week’s recipe comes to us again from professional chef, Matt C.  This one looks a bit more involved than last week’s recipe, but I’m ready to give it a go!  I’m sure it’ll taste great!

Makes 4

• 4 12” tomato tortillas
• 4 pieces tom Yum Roast Tofu, cut in half lengthwise (recipe below)
• 4 cups Fire Cracker Slaw (recipe below)
• 1/2 cup (loosely packed) fresh cilantro leaves
• 1/2 cup (loosely packed) fresh basil leaves
• 1/2 cup (loosely packed) fresh mint leaves
• 4 tablespoons of dressing, reserved from the slaw
• 1/2 cup roasted peanuts

Mix the herbs together. For each wrap; place the wrap on the board, place equal portions of slaw in the center, then top with two pieces of tofu, followed by the herbs. Drizzle the herbs with the dressing and sprinkle with peanuts. Roll the wrap tightly and served, cut in half.

Tom Yum Roasted Tofu
Makes 4 servings

• 6 tablespoons Tom Yum paste
• 3 tablespoons rice wine vinegar
• 3 tablespoons olive oil
• 1 pound firm tofu, rinsed, patted dry, and sliced 1/2 inch thick

Preheat the oven to 375°F. In a bowl whisk together the paste, vinegar and oil. Cut the tofu into 4 slabs and gently rub each side with enough of the marinade to evenly coat them. Arrange the tofu in a single layer in a small baking dish. Bake in the oven for 10 minutes. Turn the tofu over and continue to bake until firm and browned on the edges, about 10 to 15 minutes.

Fire Cracker Slaw
Makes 6 servings

• 1/2 cup vegetable oil
• 1/4 cup lime juice
• 1 tablespoon oriental sesame oil
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon garlic-chili paste
• 1 tablespoon sugar
• 1 teaspoon kosher salt plus more for seasoning
• Freshly ground black pepper
• 3 cups thinly sliced Napa cabbage
• 3 cups carrots, peeled, julienned
• 1 medium red bell pepper, cut into thin strips
• 1 medium yellow bell pepper, cut into thin strips
• 3 green onions, very thinly sliced

Whisk first 6 ingredients in medium bowl to blend and then season with salt and pepper.
Mix cabbage, carrots, peppers and green onions in large bowl. Toss with enough dressing to coat and then season with salt and pepper. Reserve the remaining dressing for later. (This can be made up to 3 hours ahead. Cover; chill.)