Asian Lettuce Wraps recipe on the holiday menu

[Guest guest]

This recipe is in a recent Sunset Magazine. I made them over the weekend. They

turned out so good that I will make over the Christmas and New Years holiday.

 

Asian Lettuce Wraps

 

12 oz. extra firm tofu

1/2 cup pine nuts (I used chopped walnuts)

3 tblpns. rice vinegar

2 tblspns. soy sauce

1 tblspn. sugar

2 cups coarsely chopped Italian parsley (I used cilantro)

1 tblspn. vegetable oil

salt

16 to 20 iceberg or butter lettuce leaves, rinsed and chilled

 

Pat tofu dry, cut into 1/4 inch small cubes. In a 10-12 inch

skillet over medium heat, add nuts and stir until toasted about 4 mins.

Add tofu, vinegar, soy sauce and sugar to pan, stir over

medium high heat until tofu is hot and liquid is absorbed, 2-3

mins. Add parsley and oil, stir just until parsley begins to

wilt, about 30 seconds. Add salt to taste.

Just before serving, stir in nuts and transfer to a bowl. Pile lettuce

leaves into a basket and spoon hoisin or a teriyaki sauce into a small

bowl. Spoon tofu mixture into lettuce leaves and top with sauce, wrap and

eat.

Guests can assemble their own. That's the fun part.

Make sure any dipping sauce you select is vegetarian.

 

 

" Secretly, I wanted to look like

Jimi Hendrix, but I could never quite pull

it off. "

Source: Bryan Ferry

 

 

 

 

 

 

[Guest guest]

oooh yum. I'd add chopped water chesnuts...

On Dec 20, 2005, at 3:59 PM, purplepassion wrote:

 

> This recipe is in a recent Sunset Magazine. I made them over the

> weekend. They turned out so good that I will make over the

> Christmas and New Years holiday.

>

> Asian Lettuce Wraps

>

> 12 oz. extra firm tofu

> 1/2 cup pine nuts (I used chopped walnuts)

> 3 tblpns. rice vinegar

> 2 tblspns. soy sauce

> 1 tblspn. sugar

> 2 cups coarsely chopped Italian parsley (I used cilantro)

> 1 tblspn. vegetable oil

> salt

> 16 to 20 iceberg or butter lettuce leaves, rinsed and chilled

>

> Pat tofu dry, cut into 1/4 inch small cubes. In a 10-12 inch

> skillet over medium heat, add nuts and stir until toasted about 4

> mins.

> Add tofu, vinegar, soy sauce and sugar to pan, stir over

> medium high heat until tofu is hot and liquid is absorbed, 2-3

> mins. Add parsley and oil, stir just until parsley begins to

> wilt, about 30 seconds. Add salt to taste.

> Just before serving, stir in nuts and transfer to a bowl. Pile

> lettuce

> leaves into a basket and spoon hoisin or a teriyaki sauce into a

> small

> bowl. Spoon tofu mixture into lettuce leaves and top with sauce,

> wrap and eat.

> Guests can assemble their own. That's the fun part.

> Make sure any dipping sauce you select is vegetarian.

>