ASIAN LETTUCE WRAPS

Serves 2 as an entrée or 4 as an appetizer

1 Lbs.     Extra Firm Tofu (pressed and frozen)

5 Oz.      Pineapple Juice

2 Tbs.    Fresh Grated Ginger

2-3         Garlic Cloves (minced or grated)

¼ Cup    Soy Sauce

¼ Cup    Sweet Chili Paste

 

1              Head of Iceberg Lettuce

1              Large Carrot (grated)

1              Med. Cucumber (peeled)

5              Scallions (chopped)

1              Med. Red Bell Pepper (seeds removed and sliced thin)

1 Cup     Fresh Basil (chopped)

1 Tbs.    Canola Oil (for cooking)

Peanut Dressing

½ Cup    Natural Peanut Butter

2-4 Tbs.  Sweet Chili Paste

2 Tbs.    Soy Sauce

1 Tbs.    Fresh Grated Ginger

¼ Cup    Lime Juice

2 Tsp.    Garlic Powder

1 Tbs.    Rice Wine Vinegar

Agave to taste

Water to thin dressing

Instructions:

Pull out your frozen tofu and press it for a second time. If you don’t have time to freeze the tofu or you like a bit softer texture then just give it a good single press. Now, whisk together the pineapple juice, ginger, garlic, soy sauce, and chili paste in a mixing bowl. Crumble your tofu into this mixture and allow it to marinate for about an hour.

Meanwhile, wash, grate, slice, and chop your vegetables. Carefully pull apart at least 6-8 whole lettuce leaves and wash them. Put the leaves and veggies back into the frig.

Now it is time to make the dressing. Combine the peanut butter, chili paste, soy sauce, ginger, lime juice, garlic powder, rice vinegar, and agave to make the dipping sauce. Whisk to combine all the ingredients. It may be a bit thick so you can whisk in some water to thin it out. I like my dressing to be the consistency of runny yogurt.

** If you have peanut allergies you could use sesame oil instead of the peanut butter. However, I would put all the ingredients in a blender to ensure that you have a nice creamy sauce.

Drain the tofu from its marinade. Add your oil to a skillet and cook the drained tofu over medium high heat. I use a cast iron skillet because it browns things nicely, but anything you have will work. Cook until well browned, breaking up any large clumps, as you want the consistency of ground meat. Don’t worry if you get some bits sticking to the bottom of your pan. Just add a tablespoon or two of water to loosen them up. The water will create steam that helps remove these yummy browned bits off the bottom.

Place a couple of lettuce leaves on your plate, drizzle on some peanut dressing, add some tofu, top with veggies, and add some more peanut dressing and fresh basil. Garnish with added crushed peanuts if you are feeling fancy or company is in town.