Firecracker Wraps

Ingredients (makes 4-6, depending how full you make them):

• 1 14-oz container extra firm tofu, cut into cubes
• 1 1/2 Cups corn (or 2 ears of corn, steamed)
• 1 Cup kale, chopped
• 2 bell peppers, diced
• 2 cloves garlic, minced
• 1 Tablespoon freshly grated ginger
• Sea salt, to taste
• Oil for saute (about 2 Tablespoons)
• 1 batch of my Firecracker Sauce
• 1 package of soy or rice wrappers (I used these Soy Wraps and photographed the sesame wrap)

Directions:

1. In your saute pan on medium-high heat, heat your oil. Once hot, add your garlic, ginger, and saute for 1 minute.  Add in your tofu and saute for 5-7 minutes, stirring occasionally, until the tofu starts to golden.  Toss in your peppers, corn, and black beans if you’re using, and saute until tender (about 5 minutes).  Add your kale and steam until wilted; add sea salt to taste.  Move your saute contents to a mixing bowl (they’ll cool down and be easier to handle this way).
2. When assembling be sure not to over fill the wrap as it makes rolling much more difficult! Place your wrap on a flat rolling surface and at the top (be sure to leave a 1/2 inch as an edge) add 3-4 Tablespoons of your saute mix to one end of your wrapper, leaving rooms at the side (think as if you’re wrapping a burrito!).  Fold the sides in towards your filling, roll the top edge down and tightly roll, squeeze and pull down on your wrap to tighten as you roll it up.  I sliced my wraps in half and held them together with a tooth pick, serving the firecracker sauce on the side.

3. Enjoy eating whole!

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