Recipe

[Guest guest]

OKAY this is officially my first recipe ever anywhere that I made on my own from scratch. My bf and I had been to a restaurant here called PF Chang's and they make these tofu lettuce wraps there that I just can't get enough of. Anyhow, last time we ate there, I inspected the food to figure out what went into the mix. So last night I tried to duplicate it somewhat at home and it actually came out great! Go figure, I'm a horrible cook so I guess there IS hope! It's enough for 2 or more and if you only make it for yourself you're sure to have leftovers. Anyhow here's what i used:

Ingredients:

1 block extra firm tofu cut into small squares (as small as u can get em)

1 large onion (can be white or yellow)

1 can water chestnuts drained and chopped small

Tamari Sauce to taste (I'm not sure how much i used, maybe an 1/8 of a cup?)

Olive Oil (or choice of cooking oil)

Onion powder (optional)

Now, I prepared it by mixing all the ingredients together first and marinating the mix in the tamari sauce. Then I heated up some oil in a pan and threw in the mix. I didn't know this, but it seemed that the tofu became more firm as I cooked it, which I was wondering what kind of tofu they used in the restaurant recipe that got it so firm and not jiggly, but as I cooked it, it seemed to get more firm (as you can tell I'm a very inexperienced cook...lol!) I let it cook for a while, turning the mix occasionally and browning the tofu. I also added a bit more Tamari sauce for taste. I threw in some onion powder but don't think it really needed it, so that's optional. I cooked it until i was satisfied with the texture of the mix and until the tofu was browned and the mixture was a darker brown. I then served it along with large lettuce leaves (you can use iceberg as the leaves are better for wrapping or any other crunchy lettuce leaves) and wrapped the mix in the lettuce leaves. DELISH! I still have yet to experiment with this, but I'm thinking it may have been better to saute the tofu in large slices first and then cut it up and heat it together with the other ingredients just so the tofu was more "well done". Can someone tell me if it's true that the tofu gets firmer as it cooks or is there a type of tofu that is firmer than nasoya extra firm? I hope this recipe doesn't sound too mish moshed, I threw it together last night and it was so good I had to tell someone about it, even if it's still in the experimental stages, I was just excited that I cooked something without burning it or ruining the flavor! Woo hoo! ....it's the little things....lol. Thanks a bunch everyone. This group is so nice. -Rebecca

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