Thursday, November 29, 2012

Tofu Lettuce Wraps

Tofu Lettuce Wraps

This recipe is an adaptation from a wonderful dish that I experienced at a Japanese restaurant in Philly called Pod. The interior of Pod looks like a set out of the early Woody Allen movie, Sleeper and has wonderful lighting that softly changes color as you sample the delicious delicacies.

I have made the wraps a number of times to the delight of my guests and students. I was just in London this past week and included the recipe in a cooking class I gave there. I thought you might also enjoy the simple yet tasty dish that can be added to a festive meal or enjoyed with a sweet veggie soup and hot brown rice.

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Tofu Lettuce Wraps

Deep fried tofu

Ingredients:

1 block tofu cut into rectangles
Corn flour
1/2 cup roasted peanuts finely chopped
 1 tablespoon barley miso
 1 tablespoon rice syrup
1 tablespoon mirin
¼ cup water
 2 finely cut scallions
1 cup bean sprouts
Safflower oil for deep frying
Soft lettuce leaves rinsed

Preparation:

Gently pat the tofu dry with paper or cotton dish towels.
Toss in corn flour.
Heat the oil on a medium flame and then turn it to high.
Deep fry the tofu for a few minutes.
Remove from the oil and place on a paper towel to drain.
Place the tofu, peanuts, sprouts and scallions into a serving dish. Season with a few drops of shoyu.
Put the miso, rice syrup and mirin into a suribachi. Mix well. Can add a little water to make a smooth cream.
For a spicy taste, add a dash of 5 spice.
Pour the sauce into a small bowl.
Place the lettuce leaves onto a plate.
Take one leaf; place a few spoonfuls of the tofu mixture in the middle and add a spoonful of sauce. Lightly wrap and enjoy!
By the way, you can also steam the tofu if you would rather an oil-free dish.


Soft lettuce leaves




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