Barbecued Tofu Wraps - Recipelink.com

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Barbecued Tofu Wraps

Book Description

Asian Wraps will surely add to the way you enjoy food, tempting you with a wide assortment of highly flavored, Asian-accented dishes eaten without benefit of fork, knife, or chopsticks. Nina Simonds, known for her impeccable versions of classic Asian dishes, cuts loose in this book, offering, for example, a creative seafood and rice salad tucked into lettuce leaves and a clever adaptation of Chinese Lion's Head. This dish is usually meatballs with a mane of cabbage, served floating in a soupy

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Asian Wraps : Deliciously Easy Hand-Held Bundles To Stuff, Wrap, And Relish

Authors: Nina Simonds

Date: January 2000

ISBN: 0688163009

Publisher: Morrow Cookbooks

Hardcover

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Barbecued Tofu Wraps
Recipe from: Asian Wraps
by Nina Simonds
Cookbook Heaven at Recipelink.com

Grilling tofu changes its texture subtly, so that even those who are hesitant have warmed to this dish. The garlicky hoisin sauce marinade helps to make this one of the most popular vegetarian dishes I prepare.

Makes: 6 servings

2 pounds firm tofu, cut through the thickness into 1-inch-thick slices
FOR THE BARBECUE MARINADE:
3/4 cup hoisin sauce
1/4 cup rice wine or sake
3 tablespoons soy sauce
1 1/2 tablespoons very finely minced garlic
Five 10-inch-long bamboo skewers, soaked in water to cover for 1 hour and drained
FOR THE VEGETABLES:
1 tablespoon safflower or corn oil
1 tablespoon minced garlic
1 teaspoon hot chili paste or crushed red pepper
1 large red bell pepper, cored, seeded, and cut into thin julienne strips
1 large yellow bell pepper, cored, seeded, and cut into thin julienne strips
1/2 pound fresh snow peas, ends snapped and veiny strings removed
1 1/2 tablespoons rice wine or sake
2 cups scallion greens cut into 1/2-inch lengths
FOR THE SAUCE, mixed together:
3 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar
1 teaspoon toasted sesame oil
TO SERVE:
18 Steamed Lotus Buns (recipe in book)or flour tortillas, brushed lightly with toasted sesame oil, folded into quarters, steamed for 10 minutes, arranged in a basket or a serving bowl, and covered with a dish towel to keep warm

Cut the tofu into 1 1/2-inch cubes. Place the cubes in a bowl.
Add two thirds of the marinade to the tofu, tossing to coat. Let sit for an hour at room temperature.
Thread the tofu onto the skewers, reserving the remaining marinade in the bowl for basting.
Prepare a medium-hot fire for grilling or preheat the broiler. Place the skewered tofu about 3 inches from the heat source and cook for 8 to 9 minutes on each side, turning once, basting occasionally with the marinade. Remove the tofu from the skewers and cut into slices 1/2 inch thick and 2 inches long.
Heat a wok or a large heavy skillet over high heat. Add the oil and heat until very hot. Add the minced garlic, chili paste or crushed red pepper, and bell peppers and toss lightly for about 1 minute. Add the snow peas and rice wine and continue cooking, tossing lightly, until the snow peas are tender, 2 to 3 minutes. Add the scallions and sauce and toss lightly to coat.
Spoon the vegetables onto a serving platter. Arrange the barbecued tofu slices on top and pour the reserved barbecue marinade on top. To eat, spoon some of the stir-fried mixture onto a lotus bun or a flour tortilla, roll in the edges of the bun or roll up the tortilla, and eat with your fingers.

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