Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Saturday, July 15, 2017

Lettuce Tofu Wraps

This delicious recipe is slightly modified from Eating Well magazine's website.  It's a great meal with a side of fries when you're looking for something easy, fun, and delish.
1/2 c. smooth natural peanut butter
1/4 c. soy sauce, tamari, or shoyu (If you need the dish to be gluten-free, check the ingredients.  Not all of these are gluten-free.), plus more for the tofu, to taste
1 T. rice vinegar
1 t. minced garlic
1/4 t. crushed red pepper
1 lb. Chinese tofu (Tofu's texture is greatly improved if it has been frozen for 24 hours and then thawed prior to use.  Plan ahead.)
2 T. canola oil
1 c. julienned Asian pear
1 c. julienned cucumber
8 large lettuce leaves, washed and dried

Whisk the peanut butter, 1/4 c. soy sauce (or tamari or shoyu), rice vinegar, garlic, and red pepper together for the sauce.  Add a tablespoon or two of water to thin the sauce to the desired texture.

Squeeze as much water from the tofu as possible, then cut the tofu into 1/2-inch cubes.  In a large, non-stick skillet, cook the tofu over medium-high heat until water is no longer sizzling out of the tofu.  Drizzle the tofu with soy sauce (or tamari or shoyu), to taste, then drizzle with the canola oil.  Toss the tofu to coat with the oil.  Cook until one side of the tofu is browned, toss again, and cook until a second side is browned.  Remove from heat.

Divide the tofu, pear, and cucumber between the 8 lettuce leaves, and drizzle the filling of each lettuce leaf with the sauce.  Use the lettuce leaf as a wrap, and eat taco-style.

Serves 3 - 4.

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