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