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.
Ingredients:
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
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
Method:
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.
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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