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Crispy Bbq Tofu Wraps

Preheat oven to 350 F (175 C). Drain tofu and place between double-thick layers of paper towels. Place something heavy on top of tofu to press out additional water. Leave for 20-30 minutes. Slice into 1/2 inch slices. Toast panko bread crumbs and 1 tbsp oil in small sauté pan over medium heat until browned. Season with salt and pepper. Transfer to plate. Line baking sheet with foil and inse. . .

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Servings: 4

Prep Time: 00:30

Cook Time: 00:20

Crispy Tofu

1 package extra firm tofu, pressed and sliced into 1/2 inch slices

1/4 cup or more bbq sauce of choice (i used a store-bought thai bbq sauce)

3/4 cup panko bread crumbs

1 tbsp oil

salt and pepper

Korean Slaw

1/2 of one small head of red cabbage

3 small to medium carrots, shredded

1 shallot, sliced

5 - 6 perilla leaves, thinly sliced (or, a small bunch of mint, sliced)

2 scallions, sliced

2 tbsp gochugaru (korean chili flakes)

2 .5 tbsp fish sauce

2 tbsp rice vinegar

1/2 tbsp sugar

1 tbsp lime juice

2 garlic gloves, grated

1 tbsp sesame oil

1 tbsp sesame seeds, toasted

Wraps

burrito sized soft flour tortillas

prepared wasabi

Preparation

1Preheat oven to 350 F (175 C).

2Drain tofu and place between double-thick layers of paper towels. Place something heavy on top of tofu to press out additional water. Leave for 20-30 minutes. Slice into 1/2 inch slices.

3Toast panko bread crumbs and 1 tbsp oil in small sauté pan over medium heat until browned. Season with salt and pepper. Transfer to plate.

4Line baking sheet with foil and inset a wire cooling rack inside.

5Put BBQ sauce in a bowl. Dip tofu slices in bbq sauce and roll in panko. Place on prepared baking rack. Bake for 15 - 20 minutes. Let cool before making wraps.

6Meanwhile, make slaw.

7Toss shredded cabbage with a little salt. Let stand while you prepare other veggies. This will soften the cabbage some.

8Mix cabbage with carrots, perilla (or mint) leaves, shallot, and scallions.

9In smaller bowl, whisk together gochugaru, fish sauce, rice vinegar, sugar, lime juice, grated garlic, sesame oil and seeds.

10Add some of the sauce to the cabbage mixture and toss to coat. You may not need all the sauce, don't over dress the slaw or your wrap will be "juicy" and leak.

11Assemble the wraps by spreading a small amount of wasabi on a tortilla. Place two or three tofu slices on top and cover with slaw. Wrap, slice, and enjoy!

Reviews: 0

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