Asian Lettuce Wraps recipe on the holiday menu Jenni

[Guest guest]

These are so refreshing. Yes, water chestnuts will be perfect. You can really

change this recipe around. Romaine lettuce and endive will be good as the wrap.

Donna

 

Jenni Billings <jenni wrote:

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.

>