I don’t eat a ton of white bread, but when it comes to Banh Mi, a chewy white roll has to be part of the meal. This is one instance where whole wheat just won’t work.
Although, I’ve discovered, collard wraps make a fun substitute for something a little different.
Able to balance the delicate freshness of the traditional Banh mi composition, while adding an even extra layer of crunch, collard wraps lighten up this meal while allowing even more flavor to shine through.
Be patient with the tofu. You want it to get crispy so it can add a nice contrast to the creamy peanut sauce placed beneath it.
Tofu Banh Mi Collard Wraps with Wasabi Peanut Sauce
- September 8, 2014
- Serves 4 (2 wraps per person)
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Ingredients
- For the Crispy Baked Tofu:
- 1 (15 oz.) block of organic extra-firm tofu
- 1 Tbsp. olive oil
- 1 Tbsp. soy sauce
- 1 Tbsp. cornstarch
- -1 Tbsp. ginger, minced
- For the Marinated Carrots and Cabbage
- -1 garlic clove, minced
- -2 cups shredded carrots
- -1/4 head red cabbage, shredded
- -1/2 c. unseasoned rice wine vinegar
- -1 tsp. light brown sugar
- -1/2 tsp. salt
- -1 scant Tbsp. toasted sesame oil
- -1 – 1/2 Tbsp. Sriracha
- For the Peanut Sauce:
- 1/2 cup crunchy peanut butter
- 3 Tbsp. lime juice
- 1 Tbsp. soy sauce (start with 1 ½)
- 2 ½ tsp. light brown sugar
- 1 tsp. toasted sesame oil
- 1 garlic clove, minced
- 2 Tbsp. wasabi powder (1 ½ if you don’t like a little kick)
- Hot water, if needed to thin
- Wrap Ingredients
- -1 cup cilantro
- -1 cucumber, cut into matchsticks
- -4 scallions, sliced
- -8 medium collard leaves, thick bottom stem removed
Directions
- Step 1
- To prepare the tofu: Preheat oven to 400F and line a baking sheet with parchment paper. Drain and rinse the tofu. Slice lengthwise into 1/3-inch slabs. Transfer the tofu in a single layer to a large cutting board or flat surface lined with lint-free towels. Place another layer of towels on top, and then place something heavy on top (like a cast iron skillet). Set aside to be pressed while you make the Marinated Carrots and Cabbage.
- Step 2
- To prepare the Marinated Carrots and Cabbage: Place carrots and cabbage in a large bowl. Whisk together remaining ingredients. Pour over carrots and cabbage, and toss to combine. Adjust seasoning, if needed, and then set aside.
- Step 3
- To bake the tofu: Lay tofu on lined baking sheet. Whisk together 1 Tbsp. each of olive oil and soy sauce, along with the ginger. Drizzle it over the tofu and toss to coat. Sprinkle cornstarch over the tofu, using your hands to help evenly coat the tofu. Bake for 35 to 45 minutes, tossing halfway, until the tofu is crisp and deeply golden.
- Step 4
- To make the Peanut Sauce: Whisk together all of the sauce ingredients in a bowl. Sauce should be fairly thick, but if too stiff to spread, thin with a tablespoon or two of warm water.
- Step 5
- To assemble wraps: When tofu is finished baking, cut each slice into 3-4 long strips. Place collard wraps onto a flat surface. Towards the center of the leaf, spread a generous line of peanut sauce from top end to bottom end. Repeat with the marinated slaw. Line with cucumbers and two strips of tofu, and then top with a generous sprinkle of cilantro and scallions. Fold in the short ends of the leaf, and then cross left side towards the right and begin to roll into a wrap. Place in aluminum foil to secure. Repeat with remaining leaves, being generous as you spoon out each component. Eat!
