Asian Lettuce Wraps repost of a holiday treat I make

[Guest guest]

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. 

 

 

One pill makes you larger, and one pill makes you small. And the ones that

mother gives you don't do anything at all. Go ask Alice, when she's ten feet

tall.

Jefferson Airplane - White Rabbit