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.


Tofu Lettuce Wraps

Deep fried tofu


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


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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