Name: Black Radish Bar and Restaurants Gonzalez Bastias Naranja Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chilean
Ingredients: 14 oz extra-firm tofu; 2 tbs tamari or soy sauce; 1 tbs rice vinegar; 1 tsp maple syrup; 1 tsp sesame oil; 1 tsp smoked paprika; 0.5 tsp ground cumin; 1.5 tbs neutral oil (canola, grapeseed, or vegetable); 8 count corn or flour tortillas (6–8 small/medium); 1 tbs toasted sesame seeds; 1 cup carrot, julienned; 1 cup daikon radish, julienned (or use more carrot); 0.5 cup thinly sliced red onion; 0.5 cup rice vinegar (for quick pickle); 0.5 cup hot water; 1 tbs granulated sugar; 1 tsp kosher salt; 0.5 tsp red chili flakes (adjust); 3 cups green cabbage, thinly sliced; 0.25 cup fresh cilantro, chopped; 2 tbs fresh mint, chopped; 1 count orange (zest and juice); 1 tbs lime juice; 1 tbs olive oil; 1 tsp honey or agave; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 3 tbs creamy-style tahini; 2 tbs fresh orange juice; 1 tbs tamari or soy sauce

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2022 Chilean Field Blend Maule Valley, CHO. Authentically Chilean orange wine from legendary winemaking family. Juicy, refreshing, and elegant. Plays well with spicy, sweet, or even smokiness. Cue the tofu wraps!

Drain the extra-firm tofu and press it for 15–20 minutes between paper towels and a weighted pan to remove excess water. Slice the block into 8 equal strips (about 1/2-inch thick) or into 1/2-inch cubes for a different texture.

Press and slice tofu

In a shallow dish, whisk together 2 tbs tamari, 1 tbs rice vinegar, 1 tsp maple syrup, 1 tsp sesame oil, 1 tsp smoked paprika, and 1/2 tsp ground cumin.

Make marinade

Place the tofu pieces in the marinade, turn to coat thoroughly, and let sit for 10–15 minutes. Reserve remaining marinade for basting.

Marinate tofu

Heat 1.5 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu pieces in a single layer, leaving space between pieces. Cook undisturbed 3–4 minutes until golden-brown, flip, and cook another 2–3 minutes. Brush with reserved marinade in the last minute and sprinkle toasted sesame seeds over the tofu. Remove from pan and keep warm.

Sear tofu

Warm the tortillas in a dry skillet for 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 5–7 minutes until pliable.

Warm tortillas

Combine 1/2 cup rice vinegar, 1/2 cup hot water, 1 tbs sugar, 1 tsp kosher salt, and 1/2 tsp red chili flakes in a heatproof bowl or jar. Stir until sugar and salt dissolve. Add the julienned carrot, daikon, and sliced red onion. Let sit at room temperature 20–30 minutes for a quick pickle. Drain before assembling (reserve a spoonful of pickling liquid if you like extra tang).

In a large bowl combine 3 cups thinly sliced green cabbage, 1/4 cup chopped cilantro, and 2 tbs chopped mint. Zest the orange over the bowl, then add the orange juice and 1 tbs lime juice. Whisk together 1 tbs olive oil, 1 tsp honey (or agave), 1/2 tsp salt, and 1/4 tsp black pepper; pour over the cabbage mixture and toss to coat. Let sit 5–10 minutes for flavors to meld.

In a small bowl whisk 3 tbs tahini with 2 tbs fresh orange juice, 1 tbs tamari, 1 tsp Sriracha, 1/2 tsp rice vinegar and 1/4 tsp toasted sesame oil. Add warm water, 1–2 tbs, a little at a time to reach a pourable consistency. Taste and adjust: add more Sriracha for heat, tamari for salt, or orange juice for brightness.

Lay a warm tortilla flat. Spread about 1 tbs of the spicy-umami sauce down the center. Add a small handful (about 1/2 cup) of citrus-herb slaw, 2–3 pieces of seared tofu (or 1/3 cup cubed tofu), and a small pile (2–3 tbs) of the pickled veggies. Drizzle an additional 1 tsp sauce over the top.

Garnish with cilantro sprigs, a slice of jalapeño if using, and a squeeze of lime. Repeat to make 6–8 wraps. Serve immediately while tortillas are warm and tofu is crisp.

Pairing note: This bright, lightly tannic, and slightly savory Gonzalez Bastias Naranja (2022 Maule orange wine) complements the citrus and spice in the wraps—serve slightly chilled (about 50–55°F / 10–13°C).

extra-firm tofu

tamari or soy sauce

rice vinegar

maple syrup

sesame oil

smoked paprika

ground cumin

neutral oil (canola, grapeseed, or vegetable)

corn or flour tortillas (6–8 small/medium)

toasted sesame seeds

carrot, julienned

daikon radish, julienned (or use more carrot)

thinly sliced red onion

rice vinegar (for quick pickle)

hot water

granulated sugar

kosher salt

red chili flakes (adjust)

green cabbage, thinly sliced

fresh cilantro, chopped

fresh mint, chopped

orange (zest and juice)

lime juice

olive oil

honey or agave

salt

freshly ground black pepper

creamy-style tahini

fresh orange juice

Sriracha or other chile-garlic sauce

warm water (to thin)

toasted sesame oil

lime wedges

fresh cilantro sprigs

optional sliced fresh jalapeño

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Housemade Kombucha

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Scrappy Shrub

Make Gonzalez Bastias Naranja Recipe in just 50m. 2022 Chilean Field Blend Maule Valley, CHO. Authentically Chilean orange wine from legendary winemaking family. Juicy, refreshing, and elegant. Plays well with spicy, sweet, or even smokiness. Cue the tofu wraps!

Gonzalez Bastias Naranja Recipe

Descriptors

Tasting Notes

Food Pairings

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