Xinjiang Spice Veggie Wrap |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Today, my hunger inspired me to concoct something my husband might just end up having for dinner tonight. After reading Powering Down: Q&A With Saul Griffith, Makani Power (Fast Talk | Fast Company) this week, I refrained from buying meat the last two trips to the grocery store. Instead, I stalked up on White Jade tofu. I don't know how to describe this type of tofu without assuming that it is baked, so rather than be wrong I've provided a photo. It has a soft wrinkled texture and a light golden color. Ingredients:
2 tablespoons olive oil |
1 chinese eggplant (thin diagonal slices, 1/2cm thick and 2 inches long) |
2 large shiitake mushrooms (sliced) |
10 pieces tofu (white jade, sliced) |
2 slices red onions (chopped) |
1 garlic clove (sliced) |
1 tablespoon xinjiang mixed spice (see my quick recipe for this) |
salt (to taste) |
2 wheat flour tortillas |
Directions:
1. Heat the oil in a wok. Add onion and garlic and saute for 30 seconds.
2. Add eggplant, shitake mushrooms, tofu, spice and salt. Saute until eggplant is soft and almost transparent.
3. In another pan, heat the tortillas on low fire. If you like cheese, add slices on top of tortillas to melt.
4. Transfer tortillas on two plates and top with sauteed mixture.
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