Lettuce Wraps With Hoison-Mustard Tofu |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction - 125+ fast & filling low-fat vegan recipes. Isa recommends serving this with her recipes Unfried Fried Rice & Five-Spice Delicata Squash which can be found in her book. I made these for some non vegan friends who were weary of tofu but they said these were amazing!! This recipe is very easy & the result is cool & crisp on the outside while warm & sweet on the inside. YUM!! Ingredients:
1 (14 ounce) package extra firm tofu, 1/2 inch cubes |
2 teaspoons soy sauce |
1 teaspoon sesame oil |
1 red bell pepper, seeded and diced small |
1 small onion, diced small |
3 garlic cloves, minced |
1/4 teaspoon red pepper flakes (or 1/2 tsp if you want more spice) |
3 tablespoons mirin |
2 tablespoons hoisin sauce |
2 teaspoons prepared yellow mustard |
12 lettuce leaves (iceberg makes a nice pocket for the filling) |
Directions:
1. Tofu: Heat a cast iron or heavy bottomed nonstick skillet over medium heat. Spray with a little non stick cooking spray and add the tofu. Dry fry for about 10 minutes carefully flipping about halfway through. Add the soy sauce and toss to coat.
2. Sauce: Heat another pan over medium heat. Add the sesame oil and saute the red bell pepper, onion, garlic, ginger, and red pepper flakes for about 10 minutes.
3. Once the veggies are soft and browned add the mirin and let cook for 3 minutes.
4. Add the hoison & mustard and cook for another minute.
5. Assemble: Add the tofu to the sauce and toss to coat. Spoon mixture into lettuce leaves and serve immediately. Enjoy!
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