Spa Cuisine - Thai Style Tofu Lettuce Wraps |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Ingredients:
4 tablespoons rice vinegar |
1 1/2 tablespoons unsulphured molasses |
4 teaspoons minced garlic |
2 teaspoons crushed pepper |
1/3 cup tamari teriyaki sauce (san-j) |
1 tablespoon finely grated fresh ginger |
2 tablespoons sesame oil |
8 (4 ounce) tofu, squares |
1 large european seedless cucumber, peeled and cut into 1/4 dice |
2 cups fresh mung bean sprouts |
1/2 cup cilantro leaf |
1 cup chopped roasted peanuts (or any nuts) |
1 head lettuce |
Directions:
1. In a small saucepan, mix the vinegar with the molasses and cook over moderate heat, stirring until blended; add 1 teaspoons of the garlic and crushed red pepper and let cool.
2. In a large bowl, mix 3 T. of sweet seasoned vinegar with remaining 3 T. of garlic and teriyaki, ginger, and sesame oil; set aside 1/4 Celsius of this teriyaki marinade.
3. Add the tofu to the remaining marinade in the bowl and refrigerate for at least 1 hour or overnight.
4. Light a grill or preheat the broiler and position a rack 6 from the heat.
5. Remove the tofu from the marinade and let it drain, then grill or broil for about 3 minutes per side, until browned and cooked through.
6. Transfer the tofu to a cutting board and let rest for 5 minutes.
7. Cut the tofu crosswise into 1/2 strips and mound in a bowl.
8. In a medium bowl, toss the cucumber with the remaining sweet seasoned vinegar. Put the bean sprouts, cilantro, and peanuts in separate bowls.
9. Arrange the lettuce leaves in a basket.
10. Let guests wrap the tofu and garnishes in lettuce leaves and pass the teriyaki marinade and cucumber salad separately.
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