1ear of white corn, kernels removed (about 1 cup/145g)
1cup(~130g) baby carrots, sliced
1 1/2salt, add more to taste
1tspgarlic powder
1 1/2TBShoisin, seafood sauce + more for the wraps
2TBSfurikake, Japanese rice seasoning, optional
Instructions
Drain and rinse the tofu, and wrap 2 or 3 paper towels around it. Place the tofu between two plates and put something heavy over the top plate to press excess water out of the tofu (I used a large bag of flour). Let the tofu sit there for 15-20 minutes, then remove the paper towels, and dice into small cubes.
Remove the tough stem from the savoy cabbage leaves. I used a pair of kitchen scissors and cut out about 1 1/2 to 2 inches of the stem from each leaf. Set the prepared leaves aside.
Heat a large sauté pan with olive oil over medium-high heat. Once the pan is hot, add the diced onions.
Once the onions start to turn translucent (about 1-2 minutes), add the zucchini, carrots, corn and tofu into the pan. Partly cover the pan with a lid and cook for about 3 minutes, stirring occasionally. Season the vegetables with salt, garlic powder, and hoisin sauce. Turn off the heat, and add the furikake on top of the vegetables. Let the vegetables cool for a few minutes before serving.
To make the wraps, spoon the stir-fried vegetables into a piece of the savoy cabbage. Add more hoisin sauce into the vegetables if you want, and wrap it up to eat.
Notes
1. If you don't have hoisin sauce, just substitute it with any other sauce.[br]2. You can also use lettuce or any other leafy vegetable to make these wraps.
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