Thursday, September 22, 2011

Tofu Lettuce Wraps
1 head of Boston Bibb or butter lettuce, leaves removed, washed and dried1 container firm tofu, crumbled1 Tblsp cooking oil1 large onion, chopped 2 cloves garlic, minced1 can water chestnuts, drained and chopped 3 Tblsp low sodium soy sauce (or to taste)1/3 cup hoisin Sauce (or to taste)2 Tblsp sesame oil 2 tsp freshly grated ginger3 Tblsp rice wine vinegar1/4 cup green onion, choppedCilantro, washed, patted dry and chopped (optional)Salt to taste 
In a large saute pan, saute chopped onion in cooking oil until almost tender. Add in garlic and tofu, season with salt. Continue to cook – tofu will lose some of its liquid. Add in soy sauce, rice vinegar and hoisin, tasting as you go. Add water chestnuts. Continue to stir and cook down liquid. Add grated ginger and stir in. Once the tofu has firmed up a bit and the mixture is well combined (taste!), add in green onions. Spoon portion of mixture into a lettuce leaf and served warm, topped with cilantro.  
Last night I arrived in Seattle for my friends Heather & Michael’s wedding on Friday (!!!) After a single malt and two episodes of The Wonder Years, I promptly passed out on my brother’s couch. Vacation!I spent the day rolling around on the living room floor with my niece Marion, and made the tofu lettuce wraps for my brother and sister-in-law for lunch. Marion just passed the 1 year mark and hates all food – except the tofu I made for this recipe! She was crazy about it. I’ve never been so flattered.
And just to brag about how cute the little lady is: 

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