Thai Tofu BBQ Wrap

These recipes which are featured in our March 2006 story "How Stars Stay Slim," are from Hollywood Dish by Hollywood caterer and chef Akasha Richardson.

Ingredients

1 jalapeno chile, finely chopped
2 cloves garlic, minced
1 tablespoon chopped fresh cilantro
1 tablespoon sesame oil
1/2 cup coconut milk, regular or light
2 tablespoons Bragg Liquid Aminos
2 teaspoons sugar
2 teaspoons ground turmeric
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
16 ounces extra-firm tofu, drained, patted dry, and cut into -inch slices
1 red onion, cut into - inch slices
Canola cooking spray
4 large flour tortillas
2 ounces alfalfa or sunflower sprouts
4 ounces cucumber, julienned
1 carrot, julienned or grated

Curried Honey Mustard
2 tablespoons reserved marinade from the tofu
1 tablespoon Dijon mustard
1 tablespoon white or yellow miso paste
2 teaspoons acacia or orange blossom honey

Directions

Blend the jalapeno, garlic, cilantro, oil, coconut milk, liquid aminos, sugar, turmeric, paprika, cumin, coriander, and pepper in a blender or food processor. Reserve 2 tablespoons of the marinade for the sauce. Place the tofu and onion in a shallow pan, pour the marinade over the tofu slices, and turn to coat both sides. Let marinate for 1 to 4 hours before grilling.

While the tofu is marinating, make the mustard: whisk the marinade, mustard, miso, and honey together in a small bowl until smooth.

Heat a nonstick stovetop or electric grill pan over medium-high heat and lightly coat with vegetable cooking spray. Grill the tofu and onion, basting occasionally, and cooking until the tofu is browned on both sides.

Using tongs, flip each tortilla over an open flame until softened. Spread a tablespoon of the mustard over each tortilla and layer with the sprouts, cucumber, carrot, onions, and tofu. Roll up tightly, folding in the outer edges of the tortilla as you go. Cut in half and serve with remaining marinade as a dipping sauce.