We had this for dinner tonight. The twins snarfed every bite and went back for more. I didn't put in the extra chili sauce because the hoisin sauce was spicy enough for them. Skip would have preferred the more spicier version, I'm sure. Anyway, I scored this yummy recipe from my Vegetarian Times magazine.
Filling:
2 tsp. vegetable oil
1 medium onion, chopped
1 Tbs. minced fresh ginger
1 Tbs. minced lemongrass
2 cloves garlic, minced
1 lb. extra-firm tofu, crumbled
1 8-oz. can water chestnuts, drained and chopped
4 Tbs. low-sodium soy sauce
4 Tbs. hoisin sauce
1-2 tsp. vegetarian chile sauce
16 butter lettuce leaves
Garnishes:
1 large carrot, peeled and grated
1/2 cup chopped green onions
1/2 cup chopped fresh mint
1/2 cup finely chopped peanuts
Hoisin and chile sauces
1. To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7-10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to a serving bowl.
2. Place lettuce leaves on platter, and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes.
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