Thursday, January 30, 2014

Spicy Asian Tofu Lettuce Wraps

"It can hardly be a coincidence that no language on earth has ever produced the expression 'as pretty as an airport.'" - Douglas Adams

Stuck at the Minneapolis airport for my "Christmas" trip home. Forgot how much I hate the cold weather! In honor of California flavors, I'm posting these delicious (spicy!) lettuce wraps. They aren't vegan as is, but they would be if you remove the fish sauce. Excited to see my family, but already ready to be back home to the warm beautiful sun. Bon voyage!

1/3 red onion finely chopped
1 red pepper chopped
1 green pepper chopped
½ cup shredded carrots
5 cloves garlic, minced
1/8 teaspoon fresh grated ginger
6 tablespoons sweet chili sauce
1/2 tablespoons fish sauce (vegans and strict vegetarians please skip this!)
2 tablespoons sesame seed oil
5 tablespoons soy sauce
1 tablespoons sriracha
½ head of lettuce
1 container firm tofu
1 tablespoon natural crunchy peanut butter
1 tablespoons olive oil
2 tablespoons chopped fresh cilantro


Step 1: Press firm (or extra firm) tofu between two plates and set a weight on top (I used four cans) for one hour.

Step 2: In a large bowl mix red onion, red pepper, green pepper, carrots, garlic, and ginger. 

Step 3: In a separate small bowl mix sweet chili sauce, fish sauce (if using), sesame seed oil, soy sauce, and sriracha sauce. Set aside.

Step 4: Put olive oil in a large skillet and turn heat on medium. Once the tofu is well pressed, crumble the tofu into the pan and gently toss with the contents of the large bowl. Reduce heat to medium/low, and cook for 20 minutes.

Step 4: Slowly pour sauce onto the tofu mixture. Drizzle the peanut butter. Throw in the cilantro. Gently toss until all pieces are covered. Simmer for an additional 10 minutes.

Step 5: Let the mixture cool for five minutes and then pour into individual washed lettuce cups. Enjoy!

Makes 12 lettuce wraps

California dreaming!