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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I invented this because I really wanted to make some lettuce wraps, but all of my lettuce had been shredded down to salad-size. All ingredient amounts are approximate. Just eyeball it and adjust to your taste! I enjoyed it as an entree but it could serve 4 as an appetizer. Ingredients:
1 tablespoon sesame oil or 1 tablespoon olive oil |
1/2 cup walnuts |
1/4 lb tofu |
1 chopped carrot |
1/2 cup chopped bok choy |
1 teaspoon soy sauce |
1 teaspoon rice vinegar |
1 teaspoon brown mustard |
1/4 teaspoon dried basil |
4 cups shredded lettuce |
1 tablespoon miso |
1 tablespoon fresh lemon or 1 tablespoon lime juice |
2 teaspoons sesame seeds |
Directions:
1. Chop nuts in food processor (or with hammer, etc) until coarsely ground. Toast in oil in skillet over low-medium heat.
2. Crumble tofu into skillet. Add carrot, bok choy, soy sauce, vinegar, mustard, basil and about a tablespoon of water. Stir until mixed then cover and let steam until carrots are tender (about 3 minutes).
3. Meanwhile, divide lettuce between 2 large bowls. Top with walnut mixture. Drizzle with your favorite store-bought Asian salad dressing or make your own by reconstituting miso in lime juice and adding water until desired consistency is acheived. Sprinkle both salads with sesame seeds.
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