'Honey' soy tofu wraps

We all know how to stir fry and sometimes it is nice to stir fry with lots of fragrant, fresh, aromatic ingredients. Grated ginger. Lemongrass. Fresh chillies. You know the drill.

Today's recipe is for the other times. The nights you get home, haven't stocked up on south-east Asian ingredients, and don't fancy grating ginger, seeking out lemongrass or chopping chillies. The nights you want something fresh and tasty, but also easy. Minimal ingredients and minimal chopping.

These honey soy tofu wraps are the answer. The marinade features nothing more than your honey equivalent and soy sauce. The vegetables will need chopping, but that's as complicated as it gets. You don't even need to cook rice (although you could) - just tear open a pack of wraps and pile the filling in.

You may have spotted broccoli in the top photo, which I will concede is not very wrap friendly (at least not the way I chop broccoli, which is large and haphazard!). If you want to include broccoli in your own dish, I recommend serving open wraps, which I did. Mr Bite isn't a big broccoli fan so I left it off his plate and wrapped his wraps up the conventional way.

However you serve it, the vegetable and tofu component of this is wonderful and can even be enjoyed without any accompaniment at all. The recipe doesn't generate a lot of sauce, but the flavours are soaked up by the tofu and then the vegetables.

'Honey' soy tofu wraps

Super easy and super delicious

Serves 4

Vegan, easily gluten free and low in fat

Author: Bite-sized thoughts

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Ingredients

1 tbsp rice malt syrup, agave syrup or honey if not vegan

1 tbsp + 1 tbsp soy sauce

350g block firm tofu, sliced into thin long strips

1 brown onion, sliced

1 red pepper, sliced

2 medium carrots, sliced

1-2 cups spinach or other green leaves

1-2 cups broccoli florets, optional

Wraps, to serve (or rice or noodles)

Method

Whisk together the rice malt syrup or equivalent and 1 tbsp soy sauce. 

Heat a large non-stick pan over medium-high heat and drizzle over the syrup-soy mixture. Add the tofu strips. Cook over medium-high heat until the tofu is browned, a few minutes. Flip and repeat. When the tofu is golden on all sides and starting to turn crispy, transfer it to a plate while you cook the vegetables.

Reduce your pan heat to medium and add the remaining tbsp soy sauce. Add the onion, carrot and pepper and stir fry for 5 to 10 minutes. Add the broccoli (if using) and cook for a further few minutes. Reduce heat to low and add the tofu back into the pan along with the spinach. Cook to heat through, about 5 minutes.

Serve in wraps or with side of choice.

What stir fry flavours have you enjoyed lately?

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