COOKING LIGHT 20 Minute Weeknight Meals by The Editors of Cooking Light
Author:The Editors of Cooking Light
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2016-07-15T04:00:00+00:00
½ cup rice vinegar
2 teaspoons sugar
2 medium carrots
4 radishes
⅓ cup canola mayonnaise
3 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 (14-ounce) container extra-firm, water-packed tofu, drained
¼ teaspoon kosher salt
2 teaspoons canola oil
1 tablespoon dark sesame oil
4 (12-inch) multigrain wraps (such as Flatout)
½ English cucumber, halved lengthwise and thinly sliced
1 cup fresh cilantro leaves
1. Combine vinegar and sugar in a small saucepan over medium-high heat; bring to a simmer.
2. Slice carrots into thin ribbons using a vegetable peeler; place in a bowl. Thinly slice radishes; add to bowl. Pour vinegar mixture over vegetables; gently toss to coat using tongs. Set aside.
3. Combine mayonnaise and Sriracha in a bowl, stirring with a whisk.
4. Cut tofu in half horizontally, and cut into 8 (1-inch) slices; pat dry. Sprinkle evenly with salt. Heat canola oil in a nonstick skillet over medium heat. Add tofu; cook 1 minute on each side. Drizzle sesame oil over tofu; cook 30 seconds.
5. Drain carrots and radishes; discard liquid. Place wraps on a cutting board. Spread mayonnaise mixture down center of each wrap. Top evenly with tofu, cucumber, and pickled vegetables; sprinkle with cilantro leaves. Roll each wrap tightly; cut in half.
SERVES 4 (serving size: 1 wrap)
CALORIES 334; FAT 19.1g (sat 1.8g, mono 7.1g, poly 7.5g); PROTEIN 19g; CARB 27g; FIBER 9g; SUGARS 11g (est. added sugars 8g); CHOL 0mg; IRON 3mg; SODIUM 740mg; CALC 109mg
TOMATO AND FETA TOASTS WITH MIXED GREENS SALAD
Hands-on: 10 min. Total: 18 min.
Heirloom tomatoes make this sandwich spectacular, but any ripe tomatoes will work.
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