Tofu Lettuce Wraps
|1 packageExtra Firm Tofu; Diced|
|4 tablespoonsSoy Sauce|
|1/4 cupPine Nuts|
|1/4 cupSlivered Amonds|
|1 tablespoonOlive Oil|
|1 tablespoonGarlic; Chopped|
|2 tablespoonsFresh Ginger; Chopped|
|1 tablespoonSesame Oil|
|1 tablespoonGranulated Sugar|
|3 tablespoonsRice Vinegar|
|1 canSliced Water Chestnuts|
|1/2 cupScallions; Chopped|
|1 headIceburg Lettuce; Use as Leaf Cups|
|1 bottleHoison Sauce|
|2 cupsWhite or Brown Rice; Uncooked|
Tofu Lettuce Wraps Preparation
Preheat over to 400 degrees.
Take tofu out of container and dry. Toss in bowl w/ soy sauce, salt and pepper. Spread single-layer on cookie sheet and bake 35-45 minutes or until crisp and golden.
Toast nuts in a dry skillet over medium heat for 4-5 minutes, until golden. Remove and set aside.
Increase skillet heat to medium-high and saute garlic and ginger in olive oil for 2 minutes. Add tofu, water chestnuts, scallions, vinegar, remining soy sauce, sesame oil, sugar and water and heat for 5 minutes or until most of the liquid is absorbed.
Transfer to bowl and add nuts.
Serve w/ Lettuce Cups and Hoison Sauce.
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