Vegan Asian Cabbage Wraps

• 1 package (14 Oz. Size) Firm Tofu
• 12 leaves Savoy Cabbage
• 1- 1/2 Tablespoon Olive Oil
• 1/2 whole Medium Yellow Onion, Diced
• 2 whole Medium Zucchini, Diced
• 1 cup Baby Carrots Sliced
• 1 ear White Corn, Shucked And Kernels Removed
• 1- 1/2 teaspoon Salt (add More To Taste)
• 1 teaspoon Granulated Garlic
• 1- 1/2 Tablespoon Hoisin (seafood) Sauce
• 2 Tablespoons Furikake (Japanese Rice Seasoning)

1. Drain and rinse the tofu, and wrap 2 or 3 paper towels around it.
2. Place the tofu between two plates and put something heavy over the top plate to press excess water out of the tofu (I used a large bag of flour).
3. Let the tofu sit there for 15-20 minutes, then remove the paper towels, and dice tofu into small cubes.
4. Remove the tough stem from the savoy cabbage leaves.
5. I used a pair of kitchen scissors and cut out about 1 1/2 to 2 inches of the stem from each leaf.
6. Set the prepared leaves aside.
7. Heat a large saute pan with olive oil over medium-high heat.
8. Once the pan is hot, add the diced onions.
9. Once the onions start to turn translucent (about 1-2 minutes), add the zucchini, carrots, corn and tofu into the pan.
10. Partly cover the pan with a lid and cook for about 3 minutes, stirring occasionally.
11. Season the vegetables with salt, garlic powder, and hoisin sauce.
12. Turn off the heat, and add the furikake on top of the vegetables.
13. Let the vegetables cool for a few minutes before serving.
14. To make the wraps, spoon the stir-fried vegetables into a piece of the savoy cabbage.
15. Add more hoisin sauce into the vegetables if you want, and wrap it up to eat.

cabbage, olive oil, yellow onion, zucchini, carrots, white corn, salt, garlic, hoisin, furikake

Taken from tastykitchen.com/recipes/appetizers-and-snacks/vegan-asian-cabbage-wraps/ (may not work)