Per Terry’s request, I made lettuce wraps.
Whenever I ask Terry to give me some food ideas, his response is almost always “pizza”, so I was pleasantly surprised when he gave me this interesting idea.
I hadn’t made lettuce wraps for a long time, and I thought it would be a great dish to make 100% plant-based.
First I made the filling.
I used fried tofu that I bought from a local Asian grocery store.
They sell deep-fried tofu.
I like to use the fried tofu for this dish because the crunchiness created from the deep-frying gives a nice texture; a little more substantial than regular tofu.
I crumbled it into small pieces using my hands (I wanted this rough texture, not neatly diced pieces), fried it in a pan, and then coated it with flavorful sauce.
Besides lettuce you’ll see a lot of vegetables in my lettuce wrap.
Super easy to put together.
It’s fun to make your own wraps, too.
Don’t they look fresh and tasty?!
Then I pour sweet chili sauce in a dipping plate.
You don’t “need” this sauce, because the tofu is so flavorful, but some people like extra sauce, like my hubby.
It’s a bit messy, but not too bad.
It’s always fun to eat with hands!
A shot from yesterday.
I went for an early evening walk with Terry and our neighbor friend.
It was a warm day, but I always enjoy walking by the Mississippi river.
Fried Tofu Lettuce Wraps
fried tofu filling
– canola oil
– 4 cloves garlic, chopped
– 1 teaspoon chopped ginger
– about 2 cups deep fried-tofu, crumbled
– salt and pepper
– about 2 tablespoons sugar
– about 2 tablespoons soy sauce
– 1/2 teaspoon shisen toban djan (chili bean sauce)
– about 2 tablespoons ten men jan (soy bean paste)
– about 1~2 white vinegar
– chopped scallion
iceberg lettuce leaves
julienned carrot
julienned cucumber
mint
cilantro
sweet chili sauce (optional)
1. Make tofu filling. Cook garlic and ginger in oil for a few minutes. Add tofu and continue to cook. Salt and pepper. Add the rest of the ingredients except for scallion. Continue to cook while stirring. Sprinkle scallion.
2. Serve the tofu filling with lettuce leaves and other vegetables and herbs. Salt.
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