Crunchy Garlic Tofu Wraps with Peach and Kimchi Slaw
Easy Picnic or To-Go Wraps
Posted By Savita
My love for Tofu shines throughout this blog. Even though it is an Asian ingredient, I use it many ways in my day-to-day meals. Good source of vegetarian protein and perfect to absorb any flavoring I want, tofu never lets me down. Today's recipe is tale of my love for tofu.
I suppose tofu love comes from my liking for pure milk cheese - Indian Paneer. Growing up, I had lots of variety of dishes with paneer. In other words, I grew up on Paneer diet. Can you believe this? Cheese diet!! What am I? 200 pounds? :) j/k Paneer diet does not mean paneer all day but yes very frequently with whole grain flat breads and veggies of-course. You know, growing kids digest everything with activity. Atleast I did ;) And now!!! Don't even ask! Cheese consumed is directly proportion to weight gained.
Back home, in my family, all are carnivores, hard core meat eaters :) But few days in a week, like on Tuesdays, most of Indians do not consume meat or chicken due to spiritual reasons. So on Tuesdays, the second best protein (prepared various ways) is Paneer. Palak Saag Paneer or Paneer Tikka Masala, you name it. List is endless!!!
After marriage, I cooked all of the above and many more and shared with you all too time to time. These days good quality paneer is getting hard to find, so we don't eat paneer that often now. I make fresh paneer at home but that's once in few months. Also, in meanwhile, I developed taste for Tofu. So most of my paneer dishes are made with tofu. Tofu is lighter than paneer, good source of vegetarian soy protein and above all it can absorb any flavor you through on it.
This recipe I am sharing today can be totally made with paneer. In-fact, the way I prepared tofu here is very close to a paneer dish I used to eat in India from a local street shop.
Trust me, you don't need this wrap or sauce or anything with it. Just fried garlicky marinated tofu can be mouthwatering appetizer for any event you planning. But only if you love garlic. Garlic and ginger are pronounced taste in this tofu preparation. However, to tone down the spicy and garlicky taste, I paired it with sweet peaches and sweet hoisin sauce today.
I munched on a handful fried tofu pieces while taking these shots :) Can't help it, it is pretty darn tasty and perfume of fried garlic and ginger transported me to my favorite local paneer shop. Once tofu is fried, I bet, a garlic lover won't be able to control salivating.
I paired this Indian street food style tofu with mild spicy kimchi, scallions and red radish slaw for texture and flavor contrast. And please be generous in use of hoisin sauce, that really brings this wrap together.
As long as I can find some firm tofu in the store, I am always a happy camper and this tofu prepration makes me love tofu even more. From Indian vegetarian curries to Mexican Sofritas to Korean BBQ Tacos, I will keep inventing (and finding) ways to eat more Tofu.
So glad to share this recipe with you all!!
I often make these wraps for lunch. Good part is, you make every thing ahead of time. Just assemble the wrap before eating. Prep tofu, slice peaches, scallions and radish at night, store in lunch box. Also store hoisin sauce in a small to-go container and keep everything refrigerated. In the morning, just pack some flat wheat breads or wheat tortillas. During lunch, warm tortillas, assemble, eat, and enjoy!!
Oh, and these wraps are great for family picnic too. Just pack and wrap everything in aluminum foil. Hand over one wrapped Tofu Wrap to each person to enjoy!!
Crunchy Garlic Tofu Wraps with Peach and Kimchi Slaw
- Garlicky Marinated Pan-Fried Tofu
- 1/2 lbs Tofu (extra firm, sliced in 2 inch pieces)
- 1/2 tsp Red Pepper Powder (paprika)
- 1/2 tsp Sambal Chili Paste
- 3 tbsp Canola Oil (or more for pan frying tofu)
- 1 tbsp Garlic (4-5 garlic cloves, finely grated)
- 1 tbsp Ginger (1" root of giger, finely grated)
- 1 tbsp Sesame Oil (preferrably toasted sesame oil)
- Salt (adjust per taste)
- 4 tbsp Corn Starch (mixed with 3 tbsp water to make thick paste, lump free)
- 1 tbsp Lemon (lemon juice)
- Kimchi Slaw and Toppings
- 1/2 Cup Radish (thin sliced red radish)
- 4-5 tbsp Cilantro (leaves for garnish)
- 4 Flat bread (store bought or homemade, warmed)
- 1/3 Cup Hoisin Sauce
- 1 Cup Kimchi (chopped)
- 2 Peach (very thin wedges)
- 1/2 Cup Green Onion (Scallions, thin sliced)
1. Marinate - In a wide bowl, add Tofu marinade ingredient except corn starch, and oil. Taste marinade and adjust salt. Slice tofu and mix in the marinade. Set aside for 10 minutes. In meantime, slice kimchi, scallions, radish, and peaches.2. Coat - Mix corn starch in 3 tbsp. water to make thick paste, stir well to get rid of lumps. Add starch to marinating tofu and mix gently to coat well.
3. Fry - Heat 3 tbsp. oil in a heavy bottom skillet. Pan fry marinated and starch coated tofu in two batches. Leave some room between tofu pieces. Let them fry untouched for 3 minutes per side or until golden crusty. takes about 10-12 minutes to fry one batch.Additional Notes: Drain fried batch on rack (don't use paper towel, it will make crust soggy.4. Assemble Wraps and Serve - Warm the whole wheat breads. Spread 1 tbsp hoisin sauce on the bread. Layer kimchi, scallions, radish, fried tofu, and peaches. Serve immediately or wrap tight in aluminum foil to pack for picnic.
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