Smashed Dumpling Wrap by @fitgreenmind

20 min

1 serving

🥬

250 g

Cabbage

🥕

70 g

Carrot

🌿

15 g

Cilantro

🍶

15 ml

Vinegar

🍬

15 ml

Agave

🧂

0.3 g

Salt

🍛

2 g

Curry powder

🫗

5 ml

Sesame oil

🫘

100 g

Tofu

🫘

10 ml

Hoisin sauce

🥢

10 ml

Soy sauce

🫚

1 g

Ginger powder

🌾

Flour

🥙

60 g

Tortilla

🫗

5 ml

Oil

🌿

3 g

Mint

🌶️

5 ml

Sriracha

🥣

15 ml

Vegan mayo

  1. Slice
    • green cabbage
    • carrot

    Thinly slice the green cabbage and julienne the carrot.

  2. Combine
    • green cabbage
    • carrot
    • fresh cilantro

    Combine the sliced cabbage, carrot, and 1 handful of fresh cilantro in a mixing bowl.

  3. Add
    • vinegar
    • agave syrup
    • salt

    Add 1 tbsp vinegar, 1 tbsp agave syrup, salt, 1 tsp curry powder, and 1 tsp sesame oil to the vegetables.

  4. Mix
    • green cabbage
    • carrot
    • fresh cilantro

    Mix and gently knead the slaw until slightly softened, then set it aside.

  5. Crumble
    • firm tofu

    Crumble 100 g firm tofu into a second mixing bowl.

  6. Add
    • hoisin sauce
    • ground ginger
    • Tofu

    Add 2 tsp hoisin sauce, 2 tsp soy sauce, and 1/2 tsp ground ginger to the tofu.

  7. Mix
    • firm tofu
    • all-purpose flour

    Mix the tofu filling thoroughly; if it does not hold together, stir in 1/2 tbsp all-purpose flour.

  8. Press
    • flour tortilla
    • firm tofu

    Press the tofu filling evenly over one side of the flour tortilla.

  9. Heat
    • neutral cooking oil

    Heat 1 tsp neutral cooking oil in a pan over medium heat.

  10. Fry
    • flour tortilla
    • firm tofu
    • Tortilla

    Fry the tortilla tofu-side down for 2 to 3 minutes until the tofu is browned and adheres to the tortilla.

  11. Flip
    • flour tortilla
    • Tortilla

    Flip the tortilla and cook the other side for 2 to 3 minutes until crisp.

  12. Transfer
    • flour tortilla
    • firm tofu
    • Tortilla

    Transfer the cooked tortilla to a plate with the tofu side facing up.

  13. Pile
    • green cabbage
    • carrot
    • fresh cilantro

    Pile the prepared slaw over the tofu layer.

  14. Top
    • fresh mint
    • sriracha

    Top the slaw with fresh mint, extra fresh cilantro, sriracha, and vegan mayo.

  15. Roll
    • flour tortilla
    • Tortilla

    Roll the tortilla tightly into a wrap and serve immediately.

Smashed Dumpling Wrap by @fitgreenmind

20 min

1 serving

🥬

250 g

Cabbage

🥕

70 g

Carrot

🌿

15 g

Cilantro

🍶

15 ml

Vinegar

🍬

15 ml

Agave

🧂

0.3 g

Salt

🍛

2 g

Curry powder

🫗

5 ml

Sesame oil

🫘

100 g

Tofu

🫘

10 ml

Hoisin sauce

🥢

10 ml

Soy sauce

🫚

1 g

Ginger powder

🌾

Flour

🥙

60 g

Tortilla

🫗

5 ml

Oil

🌿

3 g

Mint

🌶️

5 ml

Sriracha

🥣

15 ml

Vegan mayo

Preparation Steps

  1. Step 1/15

    Thinly slice the green cabbage and julienne the carrot.

    🥬green cabbage
    🥕carrot
    🔪knife
    🪵cutting board

  2. Step 2/15

    Combine the sliced cabbage, carrot, and 1 handful of fresh cilantro in a mixing bowl.

    🥬green cabbage
    🥕carrot
    🌿fresh cilantro
    🥣mixing bowl

  3. Step 3/15

    Add 1 tbsp vinegar, 1 tbsp agave syrup, salt, 1 tsp curry powder, and 1 tsp sesame oil to the vegetables.

    🍶vinegar
    🍯agave syrup
    🧂salt
    🍛curry powder
    🫗sesame oil
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/15

    Mix and gently knead the slaw until slightly softened, then set it aside.

    🥬green cabbage
    🥕carrot
    🌿fresh cilantro
    🥣mixing bowl

  5. Step 5/15

    Crumble 100 g firm tofu into a second mixing bowl.

    🫘firm tofu
    🥣mixing bowl

  6. Step 6/15

    Add 2 tsp hoisin sauce, 2 tsp soy sauce, and 1/2 tsp ground ginger to the tofu.

    🫘hoisin sauce
    🥢soy sauce
    🫚ground ginger
    🥣mixing bowl
    🥄measuring spoons

  7. Step 7/15

    Mix the tofu filling thoroughly; if it does not hold together, stir in 1/2 tbsp all-purpose flour.

    🫘firm tofu
    🌾all-purpose flour
    🥣mixing bowl
    🥄spatula

  8. Step 8/15

    Press the tofu filling evenly over one side of the flour tortilla.

    🥙flour tortilla
    🫘firm tofu
    🥄spatula

  9. Step 9/15

    Heat 1 tsp neutral cooking oil in a pan over medium heat.

    🫗neutral cooking oil
    🥄spatula

  10. Step 10/15

    Fry the tortilla tofu-side down for 2 to 3 minutes until the tofu is browned and adheres to the tortilla.

    🥙flour tortilla
    🫘firm tofu
    🥄spatula

  11. Step 11/15

    Flip the tortilla and cook the other side for 2 to 3 minutes until crisp.

    🥙flour tortilla
    🥄spatula

  12. Step 12/15

    Transfer the cooked tortilla to a plate with the tofu side facing up.

    🥙flour tortilla
    🫘firm tofu
    🥄spatula

  13. Step 13/15

    Pile the prepared slaw over the tofu layer.

    🥬green cabbage
    🥕carrot
    🌿fresh cilantro
    🥣mixing bowl

  14. Step 14/15

    Top the slaw with fresh mint, extra fresh cilantro, sriracha, and vegan mayo.

    🌿fresh mint
    🌿fresh cilantro
    🌶️sriracha
    🥣vegan mayo
    🥄measuring spoons

  15. Step 15/15

    Roll the tortilla tightly into a wrap and serve immediately.

    🥙flour tortilla

Composition

Ingredients

Types

Vegetables, Condiments, Seasonings, Spices, Oils

Ingredients

Cabbage, Carrot, Cilantro, Vinegar, Agave, Salt, Curry powder, Sesame oil, Tofu, Hoisin sauce, Soy sauce, Ginger powder, Flour, Tortilla, Oil, Mint, Sriracha, Vegan mayo

Notes

Cabbage (small cabbage, cut in slices/julienne), Carrot (cut in slices/julienne), Cilantro (for the slaw, fresh, for topping), Salt (to taste), Flour (optional, 1/2 to 1 tbsp, only if tofu isn't sticking to the tortilla), Oil (for frying), Mint (fresh, for topping)

Allergens

Sesame, Soy, Gluten

Dietetics

Dietary regimen

Vegetarian, Dairy-Free, Meat-Free

Calories

680 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 83g, Fat: 29g, Fiber: 14g, Sugars: 21g

Nutritional Information

Minerals

Sodium: 1860mg, Potassium: 720mg, Calcium: 330mg, Iron: 6mg

Vitamins

Vitamin A: 650µg RAE, Vitamin C: 55mg, Vitamin K: 105µg, Folate: 110µg DFE

Preparation

Time Information

Preparation

15 minutes

Cooking

5 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

knife, cutting board, mixing bowl, measuring spoons, spatula

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Asian

Geographic

to inform

Various

Aspect

Texture

Crunchy, Crispy, Tender, Creamy, Juicy

Flavors

Savory, Sweet, Tangy, Spicy, Umami, Herbal, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 2 days (Store in an airtight container,Store sauce separately when possible,Reheat in a dry pan to restore crispness), freezer : 30 days (Freeze the cooked tofu tortilla without slaw or sauces,Wrap tightly before freezing,Add fresh slaw and sauces after reheating)