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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Vegetarian Times Issue: January 1, 2009 p.55 Ingredients:
2 teaspoons vegetable oil |
1 medium onion, chopped (11/2 cups) |
1 tablespoon minced fresh ginger |
1 tablespoon minced lemongrass |
2 garlic cloves, minced (2 tsp.) |
1 lb extra-firm tofu, crumbled |
1 (8 ounce) can water chestnuts, drained and chopped |
4 tablespoons low-sodium soy sauce |
4 tablespoons hoisin sauce |
1 -2 teaspoon that chili sauce, such as vegetarian sriracha |
16 butter lettuce leaves or 16 iceberg lettuce leaves |
1 large carrot, peeled and grated |
1/2 cup chopped green onion |
1/2 cup chopped fresh mint |
1/2 cup finely chopped peanuts |
hoisin sauce |
hot chili, sauces |
Directions:
1. To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic and cook 7 to 10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to serving bowl.
2. Place lettuce leaves on platter, and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes. Reserve extra garnishes for Hot Pot.
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