Lettuce Wraps with Baked Tofu

June 30, 2008 By: Megabeth Category: Main Dishes, Side Dishes, Snacks/Appetizers Print This Post Print This Post

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I always fall into the trap of buying ingredients for a specific dish never to use them again. As a result, I have bottles of sauces, vinegars and other items that have just languished on my pantry shelf and fridge.

This recipe is a result of me using the asian themed ingredients. Best of all, I used both the butter lettuce and spring onions from my last CSA delivery.

Lettuce Wraps with Baked Tofu

Butter lettuce
Extra-firm tofu – 12oz box
Toasted Sesame Seeds

Baked Tofu Marinade Ingredients
2 Tablespoons sesame oil (preferably dark)
1 Tablespoons olive oil
4 Tablespoons soy sauce or tamari
2 Tablespoons rice wine
2 Tablespoons rice wine vinegar
1 teaspoon garlic
½ teaspoon ginger paste
1 teaspoon chili paste with garlic

Stir Fry Ingredients
Organic broccoli slaw mix (with carrots, etc.) – pre-sliced
Bean Sprouts
Sesame oil
2 small spring onions chopped
2 teaspoons Chopped garlic
Soy sauce or tamari

Dipping Sauces
Soy sauce with chopped spring onions
Hoisin sauce
Plum sauce

Prepare tofu for marinating by draining off the liquid and slicing the block into six slices. If using silken tofu, place on a smooth towel (non-terry) and put a plate or pan on top to weigh it down. (I used a pie pan and weighed it down with a container of lentils and potatoes.)

After tofu sits for about 30 minutes so that most of the moisture is squeezed out. Dice tofu into cubes and place in dish for marinating. The dish should be large enough so that tofu is in one layer.

Prepare marinade by combining above ingredients.

Pour marinade over tofu. Make sure all sides of tofu get some of the liquid on it. Leave to marinate in the refrigerator for at least an hour to several hours…even better, overnight. During this time, turn tofu cubes over a few times so it gets coated in the marinade.

After the tofu marinates, spray a baking sheet (with sides) with non-stick spray.

Place tofu on sheet in one layer. Bake for 30-40 minutes at 350 degrees turning a few times during the baking process. Tofu will turn a nice golden brown.

When done, place tofu in bowl and sprinkle on toasted sesame seeds.

While tofu is in the oven, begin working on the stir fry. Add sesame oil and garlic into wok and heat until garlic begins to turn brown. Add spring onions and cook until tender.

Add broccoli slaw mixture after it has a chance to cook a little bit add a few tablespoons of soy sauce or tamari.

Add bean sprouts and cook until everything is heated through and tender.

Let both the tofu and stir fry mixture cool a little bit. (If too hot, the lettuce leaves will wilt and get too mushy.)

Separate leaves off of butter lettuce. Place some of the stir fry mixture and a few tofu cubes into leaves. Fold up lettuce leaves into little “pouches”. Serve with choice of soy sauce, hoisin sauce or plum sauce for dipping.

I tried this recipe out while we had a houseguest. I’m always nervous trying something new, but to have someone else try it, too, ups the stakes even more. Well, the wraps were a success and well received. (However, I’m not sure if it was just because the tasters had just returned from mountain biking and were starving. Either way, I prepared enough to serve as a warm snack and have plenty of leftovers to either make more wraps or serve over rice for tomorrow’s lunch.

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