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Collard Green Tofu Wraps

 


Collard Green Tofu Wraps                                                                                     serve 2-3

Ingredients:

1 Tbsp sesame oil

5 garlic cloves, minced, divided

1 Tbsp minced ginger

2 Tbsp sweet chili sauce

¼ cup + 1 Tbsp soy sauce, divided

3 Tbsp water, divided + extra as needed

1 pkg firm tofu (16 ounce or 500 g.)

2 Tbsp oil, divided

2 medium carrots, peeled into ribbons

1 small beet, grated

1 cup julienned cucumber

1 cup cilantro leaves

1 cup bean sprouts

¼ red onion, thinly sliced

1 avocado, sliced

¼ cup tahini

1 Tbsp rice vinegar

½ Tbsp honey

8 – 10 collard green leaves (or napa cabbage, swiss chard, or cabbage leaves)

 

  • Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.
  • In a saucepan over medium heat, heat sesame oil.  Add 4 cloves of minced garlic and ginger, and cook for 3 minut4es until fragrant.  Add chili sauce, ¼ cup soy sauce and 1 Tbsp water.  Reduce heat to low and cook for another 5 minutes , until slightly thickened.  Set this sauce aside. 
  • Cut tofu into 3 inch-long rectangles.  Place tofu in a medium bowl and sprinkle with cornstarch, tossing to coat.  Drizzle 1 Tbsp oil onto lined baking sheet.  Arrange tofu evenly on baking sheet and drizzle with remaining oil.  Bake for 10 to 15 minutes, or until bottom of tofu is golden brown, then flip and bake for another 10 minutes.  Remove from oven and transfer to a clean mixing bowl.  Add desired amount of reserved garlic-ginger sauce and toss to coat.  Transfer to a platter with carrot, beet, cucumber, cilantro, bean sprouts, onion and avocado.
  • To make a tahini dipping sauce: In a small bowl, whisk together remaining 1 minced clove garlic, 1 Tbsp soy sauce, remaining 2 Tbsp water, tahini, rice vinegar and honey.  For a thinner sauce, whisk in more water, 1 Tbsp at a time, until sauce reaches desired consistency.  Set aside.
  • Prepare an ice bath and set aside.  In a large pot, bring 8 cups water to a boil.  Working in batches, blanch collard (or other vegetable leaves) for 15 to 20 seconds each, until just tender.  Immediately remove from hot water and place in ice bath.
  • Once cooled, trim collard green stems.  Lay a collard leaf on a flat surface.  Starting from the middle of the leaf, with knife parallel to cutting board, thinly shave the stem towards the base of the leaf.  This is to remove some of the bulky, fibrous stem to make for easier, more pliable wrapping.
  • To assemble, place a collard leaf on a flat surface.  In the middle of the leaf, place a piece of tofu, a few carrot ribbons, some shredded beet, and bit of cucumber, cilantro, sprouts, red onion and avocado.  Roll up like a burrito.  Repeat with remaining ingredients.

 

To serve, cut wraps in half and serve with tahini sauce alongside for dipping.       Enjoy!

Adapted from BC Liquor’s Taste magazine – Spring 2022

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