Makes four - plus leftovers
400g Firm tofu – cut into thick strips
1 Tbsp miso paste
100ml Rice wine vinegar
60ml Reduced salt soy sauce
1 tsp Brown sugar
2 Cups black rice – uncooked
½ Cup corn kernels
½ Cup edamame beans
½ Cup mung beans
2 Spring onions
1 Small red capsicum
Handful of baby leaf spinach
Optional – fresh coriander, red chili, toasted sesame seeds
Mix ingredients well in a small bowl, brush the glaze on tofu and set aside.
Separately, cook the black rice, corn and edamame beans and mix together in a bowl once cooled. Add roughly chopped mung beans, finely chopped spring onion, diced capsicum, and baby leaf spinach (whole or sliced). Add optional herbs and sesame seeds, dependent on taste.
Heat nonstick pan to medium high. Add dash of oil and then cook tofu until brown on each side (3-5 mins). Continue brushing the tofu with the glaze during the cooking process. Put tofu aside once cooked.
Deglaze the pan with the remaining miso glaze and pour into a bowl to cool – this is used to lightly dress the black rice salad.
Make wrap into a cone shape, (or wrap traditional method), fill cone with the lightly dressed salad and tofu strips – then plate artistically and enjoy. If wrapping traditionally you can line the wrap with spinach leaf for further texture and look.
If you like it hot, any one of these options to warm up your wrap will do nicely:
Chuck your wrap in a hot pan long enough to have’em exactly the way you like’em.
Put’em in a sandwich press, count to five, ready.
Bang in a microwave, 10 seconds on high and bingo, you’re on.
Wrap in foil and cozy-it-up in a pre-heated oven, at 180’c for around two minutes.
Toss on the bbq hotplate for a mo’.
Store in a cool, dry place. Want to keep longer? Flick’em into the freezer.