Asian Lettuce Wraps
Since we already had a pile of leafy salad greens from our CSA, the head of green leaf lettuce was used for lettuce wraps. I made two versions – one with ground beef for my husband, and extra firm tofu for myself. We both enjoyed these, though they did get pretty messy as we both continued to over-stuff our lettuce leaves.
- 8 leaves of green leaf lettuce
- 1 brick of extra firm tofu
- 2 teaspoons sesame oil
- 1 onion, diced
- 2 tablespoons garlic, minced
- 10 radishes and radish leaves, chopped
- 2 teaspoons soy sauce
- 2 tablespoons hosin sauce
- 1/2-inch piece of ginger, peeled and grated
- 2 teaspoons rice wine vinegar
- 1/2 can water chestnuts, drained and sliced
- green onions, sliced
- Prepare tofu by pressing out as much water as possible – place tofu between sheets of paper towels and squeeze. A heavy frying pan can be placed on top of the tofu for several hours (or overnight, if kept refrigerated) to remove excess water.
- Cut the tofu into inch-size pieces and add to wok with hot sesame oil. Sautee over high eat until tofu is golden brown. (Alternatively, for ground beef, cook in a skillet over medium high heat until cooked through).
- Add onion and garlic, along with soy sauce, hosin sauce, rice vinegar, ginger, water chestnuts, diced green onions, and chopped radishes and radish greens. Stir to coat everything in the sauce.
- Roll up in crunchy green leaf lettuce and hold together with a toothpick, if necessary.