Thai Tofu Collard Wraps Recipe By Tasty

Steps:

• Bring a large pot of salted water to a boil over high heat.
• While the water heats up, prepare the collard green leaves. Trim the stems, then, using a paring knife, carefully remove the thick part of the stem from the leaf. Working parallel to the leaf, shave off any excess stem so that it is flush with the leaf and will roll easily. Repeat with each collard.
• Blanch each collard green leaf in the boiling water for 1 minute, until softened and bright green. Remove from the water and immediately submerge in an ice bath for 1 minute, or until cool to the touch. Dry the collard greens on paper towels until ready to use.
• Make the peanut sauce: In a medium bowl, combine the peanut butter, Sriracha, sesame oil, honey, lime juice, water, and salt. Whisk until smooth.
• In a small bowl, mix together the soy sauce, garlic powder, and red pepper flakes. Pour over the tofu strips and marinate for 15 minutes.
• Heat the sesame oil in a medium pan over medium-high heat. Add the tofu strips and sear for 2 minutes on each side, until browned. Remove the tofu from the pan.
• To build the wraps, lay a collard green leaf on a flat surface. Spread 2 teaspoons of peanut sauce across the center of the leaf. Lay 1 strip of tofu on top of the sauce, followed by 3-4 pieces of cucumber, 1 tablespoon shredded carrot, and a bit of mint, Thai basil, and scallions.
• Fold one side of the leaf over the filling and dollop a bit of peanut sauce on top. Fold the other side of the leaf over the filling, and using the sauce to secure. Fold the bottom of the leaf up and over the filling. Tuck in all of the ingredients and roll until the bottom half has reached the top of the leaf. Spread a bit of sauce on the top of the leaf and roll to secure the wrap. Repeat with the remaining ingredients.
• Cut in half on the diagonal, then serve with more peanut sauce for dipping, if desired.
• Enjoy!
• Nutrition - Per Wrap - Calories: 282, Total fat: 18 grams, Sodium: 484, Total carbs: 21 grams, Dietary fiber: 11 grams, Sugars: 5 grams, Protein: 18 grams

Steps:

• For dressing, in a blender, combine the first 11 ingredients; cover and process until smooth. Stir in 1/4 cup cilantro., In a large bowl, combine the tofu, onions, carrots, red pepper, 1/2 cup peanuts and remaining cilantro. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

Steps:

• Prepare the collards by removing the bottom two-thirds of each tough center stalk with a sharp knife. Be sure to not split the leaves. Place one collard leaf flat on a plate with a lip or a shallow bowl. Pour boiling water over the leaf. Let sit until it turns bright green, about 30 seconds. Remove and pat dry. Repeat with the remaining leaves.
• Lay the collards flat and place 2 to 3 slices chicken and 1 tablespoon peanut sauce on each on the uncut part of the leaf. Divide the carrots, peppers and cilantro evenly among all four of the wraps. Fold in the corners of each collard and roll up tightly.

Steps:

• Remove dark green tops from scallions and thinly slice on a diagonal. Place in a small bowl, cover with a damp paper towel, and chill until ready to serve. Thinly slice remaining white and pale green parts crosswise and place in another small bowl; add garlic and ginger. (Have scallion mixture, curry paste, tofu, and coconut milk near the stove and at the ready so you can work quickly.)
• Heat oil in a large skillet over medium-high. Cook scallion mixture, stirring, until just beginning to brown, about 1 minute. Add curry paste and cook, stirring, until it begins to stick to pan, about 1 minute. Add tofu and coconut milk, season with salt, and bring to a simmer. Reduce heat to medium-low and simmer gently until sauce is almost completely evaporated and you can see the bottom of skillet, 5-7 minutes. Stir in lime juice.
• Transfer tofu mixture to a platter and top with chile, if using. Arrange collard greens, cilantro, and reserved scallion tops on platter so that each component is visible and easily accessible. Place coconut chips in a small bowl and arrange lime wedges on a small plate.