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