Ingredients (makes 4-6, depending how full you make them):
- 1 14-oz container extra firm tofu, cut into cubes
- 1 1/2 Cups corn (or 2 ears of corn, steamed)
- 1 Cup kale, chopped
- 2 bell peppers, diced
- 2 cloves garlic, minced
- 1 Tablespoon freshly grated ginger
- Sea salt, to taste
- Oil for saute (about 2 Tablespoons)
- 1 batch of my Firecracker Sauce
- 1 package of soy or rice wrappers (I used these Soy Wraps and photographed the sesame wrap)
- In your saute pan on medium-high heat, heat your oil. Once hot, add your garlic, ginger, and saute for 1 minute. Add in your tofu and saute for 5-7 minutes, stirring occasionally, until the tofu starts to golden. Toss in your peppers, corn, and black beans if you’re using, and saute until tender (about 5 minutes). Add your kale and steam until wilted; add sea salt to taste. Move your saute contents to a mixing bowl (they’ll cool down and be easier to handle this way).
- When assembling be sure not to over fill the wrap as it makes rolling much more difficult! Place your wrap on a flat rolling surface and at the top (be sure to leave a 1/2 inch as an edge) add 3-4 Tablespoons of your saute mix to one end of your wrapper, leaving rooms at the side (think as if you’re wrapping a burrito!). Fold the sides in towards your filling, roll the top edge down and tightly roll, squeeze and pull down on your wrap to tighten as you roll it up. I sliced my wraps in half and held them together with a tooth pick, serving the firecracker sauce on the side.
Enjoy eating whole!