Lettuce Wraps

Lettuce Wraps

1 TBS chili garlic sauce

1 1/2 tsp sesame oil

3 TBS soy sauce or tamari

1/4 C hoison sauce 

2 TBS rice vinegar

2 TBS cooking sherry

8 oz extra firm organic tofu

2 tsp canola oil

2 TBS grated ginger

4-5 scallions, greens and whites separated and finely diced

1 red bell pepper, finely diced

1/4 C chopped peanuts

1/2 C diced water chestnuts

lg head of Bibb lettuce, leaves separated

Slice tofu into thin layers (or crumble) and allow to drain on paper towels for about 15-20 minutes. You can also use a cheesecloth or a clean dish towel to squeeze the water out by twisting, or a tofu press.

In a medium size bowl, combine the chili sauce, sesame oil, soy sauce, hoison sauce, vinegar and sherry. 

When the tofu is drained, crumble it into the sauce and stir well, breaking up any large chunks. Set bowl aside.

Add the canola oil to a large saute pan. Heat pan over medium high heat and add the white scallions, red pepper and ginger. Saute until the pepper begins to soften and the scallions start to become translucent. Add the tofu and sauce, stirring to mix well. Cook for another minute or two, until the tofu has had a chance to heat. Stir in the green onions, water chestnuts and peanuts.

Arrange lettuce cups on plate and add a few spoonfuls of filling to each. You can also serve the filling in a bowl and allow people to fill the cups themselves.

Makes about 12-16 lettuce cups.

Notes: Don't be lazy about draining the tofu. Squeeze out as much water as possible or your filling will be mushy. I grind a large batch of peanuts in my processor and keep them in an airtight container so that I have them handy.