Tofu wraps

Soft tortillas filled with soy-glazed tofu, peppers and spring onion in fragrant sesame oil — a quick, vegetarian Asian-style wrap for three.

Ingredients

• tofu300 g
• tortilla4 pcs
• soy sauce2 tbsp
• bell pepper1 pcs
• spring onion2 tbsp
• sesame oil1 tbsp

Method

1. Prep the vegetables. Deseed the bell pepper and slice it into thin strips. Trim and finely slice the spring onion, keeping the green tops separate if you like a fresh garnish.
2. Press and slice the tofu. Pat the tofu dry with kitchen paper — the drier it is, the better it will colour. Cut it into strips or cubes roughly 1–2 cm thick.
3. Make the glaze. Stir the soy sauce and sesame oil together in a small bowl so they're ready to go the moment the tofu hits the pan.
4. Fry the tofu. Heat a splash of oil in a non-stick frying pan over a medium-high heat. Add the tofu in a single layer and fry for 3–4 minutes per side until deep golden and slightly crisp at the edges — don't move it too early or it will stick.
5. Add peppers and glaze. Add the pepper strips to the pan and stir-fry for 2–3 minutes until just softened but still with a little bite. Pour over the soy and sesame glaze and toss everything together — it should sizzle and coat the tofu within about 30 seconds. Scatter in the spring onion and remove from the heat.
6. Warm the tortillas. Place each tortilla directly over a low gas flame or in a dry pan for 20–30 seconds per side until warm, pliable and lightly charred in spots.
7. Fill and serve. Lay the warm tortillas flat, divide the tofu and pepper filling between them, and fold or roll tightly. Serve straight away while everything is hot.