Wednesday, May 20, 2020

Lettuce Wraps W/Spiced Tofu

Lettuce Wraps W/Spiced Tofu are irresistible and make a lovely light meal or starter. The fresh crisp lettuce and pickled vegetable topping add freshness to the slightly sweet but savory filling. Be warned - one taste and you'd want to make a meal of the wraps!

Lettuce Wraps with Spiced Tofu
The tofu filling, pickled carrots and daikon, and the lettuce wraps maybe prepared a day ahead and the filling reheated before serving.
While any regular mushrooms maybe used, fresh or dried shiitake mushrooms are lovely. If using dried shiitake, soak in a little water for about 20 minutes to soften.
I use cauliflower rice (chopped cauliflower) as I don't always have access to water chestnuts.
1/3 cup Hoisin Sauce maybe used instead of the cooking sauce; please be sure to check the ingredients in the sauce as not all hoisin sauces are gluten free. 

Picked Carrots & Daikon Radish
1 large Carrot, cut in fine match sticks
1 medium Daikon Radish, cut in fine match sticks
1 pinch Salt
2 Tbsp Seasoned Rice Vinegar


Cooking sauce
1 Tbsp Cornstarch mixed with 2 Tbsp Water
1 Tbsp Rice Vinegar
2-3 Tbsp Tamari/Coconut Aminos/Soy Sauce (gf)
1-3 Tbsp Coconut Or Brown Sugar

1 small Onion, finely chopped
1 block Firn or extra-firm Tofu, finely diced/shredded
1/2 cup Mushrooms, minced
1-2 Tbsp Ginger, grated
1 Serrano or Thai Chile, cored and minced
2-3 cloves Garlic, minced
1 Red Bell Pepper, finely chopped
1 small Carrot, shredded
1/2 cup Water Chestnuts, chopped OR Cauliflower rice
2 Tbsp toasted Sesame seeds
1/2 cup Green Onions, thinly sliced

For Serving:
1-2 Heads Butter/Romaine lettuce
Cilantro sprigs
Green Onions, thinly sliced diagonally


Pickled Carrots & Daikon
Prepare the pickled carrots and daikon at least a couple of hours ahead of serving so that the veggies have a chance to marinate; they maybe prepared a day or two ahead. Combine the veggies, salt and vinegar in a container and mix well. Reserve in the fridge until ready to serve.

Lettuce Wraps
Separate the inner leaves of the lettuces carefully, wash and drain thorougly. This maybe done a day ahead and carefully stored in the fridge until needed.

Tofu Filling
Combine all the ingredients under cooking sauce in a bowl.

Heat a nonstick skillet over medium heat. 

Add the tofu, onion and ginger and cook for about 3-4 minutes stirring to keep things from sticking or burning. 

When tofu begins to brown a little, stir in the mushrooms, chile, bell pepper, garlic, carrot, water chestnuts, and the cooking sauce; cook until all the liquids evaporate or are absorbed - abouit 3-4 minutes or so. 

Remove from heat and let rest for about 5 minutes. Stir in the sesame seeds, cilantro and green onions. 

Taste and adjust the seasonings. If made ahead, cool and chill. Reheat until warm just before serving.

Place about 1-2 Tbsp of the warm filling on the leaves, sprinkle with cilantro and green onions. 

Pass the bowl of pickled carrots and daikon to top the wraps as desired.

Eat right away while the lettuce is crisp and the filling warm.


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