Moo Shu Tofu Wraps
I did not use any of those sorts of spices in this dish, but I still think of Nathanial every time I reach for the cinnamon. These wraps are more Asian, and are really quite good, if quite messy to eat. And, as usual, the pictures for wraps are not all that pretty. I have yet to figure out how to take decent pictures of a wrap. But despite all of that, these taste amazing, especially for the 15 minutes of total labour that went into making these. I probably spent the most time trying to find the wraps at the Asain Market. Every time I go for something new there, I end up spending quite some time deciphering what the packages contain, and even then I usually end up subsutituting something else. I suppose one could just use normal wraps, too, but that wouldn't be as fun... As for the tofu, I have always wanted to try marinade tofu before broiling it, but I have never had the chance. Well, now I have done that, and turned out really good. The only thing I would do differently next time would be to broil it for longer, to get more of a hard outside. But other than that, these were perfect.
19 oz tofu, cut into 1 ½ strips and pressed for 30 minutes
8 Moo Shu wraps, warmed
½ tbsp fresh grated ginger
¼ cup hoisin sauce
¼ cup dry sherry
2 tbsp honey or agave nectar
2 tsp Chinese five spice powder
3 large cloves garlic, pressed
Meanwhile, preheat the broiler, and spray a baking sheet with nonstick spray. Remove the tofu and place on the baking sheet, reserving the marinade. Broil the tofu for 15 minutes or so, until nice and firm.
Serve, dividing the tofu and veggies among the wraps, taking care to not get any extra sauce on the wraps because they will break more easily.