ð¯Asian Collard Wraps with Peanut Sauceð¯
Prep Time: 30 mins
Cook Time: 15 mins
Yield: 6 servings
6 oz. extra-firm tofu, drained
1 Tbsp. coconut oil
2.5 oz. thin rice noodles
6 large collard green leaves
1 medium carrot, peeled
Â½ cup purple cabbage, shredded
12 basil leaves
12 mint leaves
1 cup bean sprouts
4 Tbsp. peanut butter
1 Â½ Tbsp. soy sauce
2 tsp. rice vinegar
1 Tbsp. lime juice
1 tsp. chili garlic sauce
1 â 2 tsp. water (to thin, as needed)
Press tofu between a few layers of paper towels to remove as much moisture as possible. Cut tofu into Â½-inch thick strips, about 3 â 4 inches long. Begin cooking your rice noodles according to package directions.
Heat coconut oil in a large skillet over medium heat and fry the tofu until lightly golden, 3 â 4 minutes on each side. Check on your rice noodles and when tender, drain and set aside. Once tofu is done cooking, set on a layer of paper towels to cool.
Wipe clean the same skillet you used to cook the tofu (careful, itâs hot!) and fill it with a few inches of salted water. Bring the water to a boil over medium heat. At this time, fill a separate pot or bowl with ice water and set aside.
While you wait for your water to boil, prepare your collard greens by trimming the long stem so itâs flush with the leaf. Then, with the leaf upside down, gently shave down the thick stem that runs up the center of the leaf with a sharp paring knife. Doing so will make the leaf more flexible to fold and wrap.
Once the water is boiling, carefully drop in the collard greens. Cook for 30 seconds, then immediately transfer them to the bowl of ice water.
While your collard greens chill in the ice bath, prepare your veggies. For the carrot, use a vegetable peeler to create long, thin strips. Slice the cucumber in half lengthwise and then cut each half lengthwise into thin pieces. Trim the fleshy, seedy part of each piece to avoid a soggy wrap. Set chopped veggies aside.
Next, prepare your sauce by combining the peanut butter, soy sauce, rice vinegar, lime juice and chili garlic sauce in a small bowl. Add a teaspoon or two of water to thin the sauce if itâs really sticky.