THAI WRAP

INGREDIENTS (SERVES 2-3 PEOPLE)

◙  2-4 Gluten-Free wraps (I used Schär)
◙  500g of Tofu (Bio)
◙  200g of Bean Sprouts
◙  200g Leek
◙  150g of mushrooms, whichever you prefer
◙  200g of Cherry Tomatoes
◙  Ketjap Manis
◙  Ginger Syrup
◙  Wok Oil
◙  One Lime and some Fresh Coriander to Taste.

Now it is time to cook!
Dry your tofu so the marinading can begin. In a small bowl, mix 4 tablespoons of Ketjap Manis and 3 tablespoons of ginger syrup and chop in a few leaves of coriander. Chop the tofu in small cubes and spread them out on a baking tray. To prevent it from sticking, I recommend using some greaseproof paper. Take your marinade and make sure every bit of tofu got some. Now pop this in the oven for about 20-25 minutes at 180°C. If they’re ready really depends on how crispy you want your tofu.

In the meantime. Chop all your veggies to bite size, or as you rather prefer them. Take a frying pan and heat it up. Add some wok oil and Ketjap and give it time to get hot. When heated, add the leek and the mushrooms. Stir for a bit and then add the bean sprouts. You’ll see that at some point you’ll be cooking instead of frying, because of the water in the veggies. Acknowledge the amount of water you give your body when you eat those veggies!! Let this mixture simmer for a bit and finally add the cherry tomatoes, chopped coriander to taste and a splash of lime. Let this all cook for about 5 minutes, while you casually throw your wraps into the microwave, or cozy with your tofu in the oven. All will be ready in about the same time, and then it is ready to garnish to Instagram perfection and then dig into your lovely, healthy, home-made meal! 

Enjoy!