Jana's Sweet Chilli Tofu Stirfry or Wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 package of extra firm tofured cabbagecarrotsyellow or red bell pepperbroccolired onionbean sproutssweet chili thai saucesoy saucesesame seedswhole wheat tortillas
1. Drain tofu and cut into 1/4 inch thick slices and then slice each piece in half from corner to corner to make tiny triangles. Next lay out a piece of paper towel on a plate and place tofu piece by piece on the towel. Then take another piece of towel and place it on top the tofu. Press down on the tofu slices to soak up excess water. Once the tofu no longer leaks water when squeezed between fingers then its ready to cook!
2. Heat a non stick wok/skillet or flat griddle on medium-high heat or around 350-375 C. Evenly space the tofu across the pan and apply slight pressure to the tofu with a spatula. You'll hear popping and hissing. Cook for about five minutes and then flip. Cook opposite side for 5 minutes. Your tofu is done when it has a nice golden color to it. Remove from heat and set aside. *Substitute with meat
3. Mix the sweet chilli sauce and soy sauce together, divide in half (you'll need half for the veggies). Stir until completely blended. Then add one tablespoon of diced red onion and tofu pieces. Cover with lid or plastic wrap. Let stand in the fridge for 1 hour. The longer you leave it the more the tofu absorbs the flavor.
4. While tofu is marinating cut up veggies for your stir fry mix. Preheat wok or flat griddle. Once veggies are cut up place them in the pan with 2 tbsp of water.When veggies have gotten moist but not wilted and onions are starting to turn translucent add the sauce. Cook for 3 minutes constantly stirring. Next add the marinated tofu. This is also where you might add noodles if you like to pan fry them with the veggies. Cook together for about 5-6 minutes. Make sure the broccoli doesn't turn brown and stays a bright green. You want your veggies crisp yet a little soft not wilted. Remove from heat.
5. Wrap it up! Dish out the mix onto one half of the wrap. Fold up the bottom and then sides. I use a whole wheat or 12 grain tortilla for that extra whole wheat goodness and fiber! There you got yourself a pretty healthy lunch or supper!! Yummy!!
Serving Size: makes 4 tortilla wraps
Number of Servings: 4
Recipe submitted by SparkPeople user JANABABE.
2. Heat a non stick wok/skillet or flat griddle on medium-high heat or around 350-375 C. Evenly space the tofu across the pan and apply slight pressure to the tofu with a spatula. You'll hear popping and hissing. Cook for about five minutes and then flip. Cook opposite side for 5 minutes. Your tofu is done when it has a nice golden color to it. Remove from heat and set aside. *Substitute with meat
3. Mix the sweet chilli sauce and soy sauce together, divide in half (you'll need half for the veggies). Stir until completely blended. Then add one tablespoon of diced red onion and tofu pieces. Cover with lid or plastic wrap. Let stand in the fridge for 1 hour. The longer you leave it the more the tofu absorbs the flavor.
4. While tofu is marinating cut up veggies for your stir fry mix. Preheat wok or flat griddle. Once veggies are cut up place them in the pan with 2 tbsp of water.When veggies have gotten moist but not wilted and onions are starting to turn translucent add the sauce. Cook for 3 minutes constantly stirring. Next add the marinated tofu. This is also where you might add noodles if you like to pan fry them with the veggies. Cook together for about 5-6 minutes. Make sure the broccoli doesn't turn brown and stays a bright green. You want your veggies crisp yet a little soft not wilted. Remove from heat.
5. Wrap it up! Dish out the mix onto one half of the wrap. Fold up the bottom and then sides. I use a whole wheat or 12 grain tortilla for that extra whole wheat goodness and fiber! There you got yourself a pretty healthy lunch or supper!! Yummy!!
Serving Size: makes 4 tortilla wraps
Number of Servings: 4
Recipe submitted by SparkPeople user JANABABE.
Nutritional Info Amount Per Serving
- Calories: 361.3
- Total Fat: 12.7 g
- Cholesterol: 0.0 mg
- Sodium: 961.7 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 8.2 g
- Protein: 20.0 g
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