Tofu (or Chicken) Lettuce Wraps

picture above from Cheesecake Factory

The first time I tasted Lettuce Wraps and fell in love was at the Cheesecake Factory. I'm POSITIVE these are healthier and thousands of calories less!! Cheryl asked if she had time to make the lettuce wraps, and how to cook the tofu—YES and the tofu is easy if you plan ahead on the prep. I don't know if you've ever eaten at PeiWei (sp?) but the tofu there is crispy in their stirfry. That's what I was going for—at least a little chewier texture. I'll rewrite the recipe because it's a little confusing on the website. BTW, I ate more of this cold in lettuce for lunch and it was still good!!

Tofu Lettuce Wraps
1 pkg. extra firm tofu
salt and pepper
1-2 T. coconut oil
1 T. sesame oil
2 t. minced garlic
2 t. grated ginger
3 T. soy sauce
3 T. xagave (I used agave)
1 bunch green onions, trimmed and chopped
1 (8oz) can water chestnuts, drained and chopped
1/4 c. roasted unsalted cashews, chopped (I used roasted, salted—the recipe is very forgiving)
1/2 bunch cilantro chopped
Bibb or Romaine lettuce leaves separated

Dee trying recipe

To begin, wrap the tofu in paper towels and set on a plate with another plate and some weight on top to squeeze the water out. This may take awhile, so could be done in the morning and left in the fridge until after work. When ready to prepare the meal, slice the brick of tofu in thinish slices (about a dozen or so). Fry them in the coconut oil (in as little oil as you can) on top of the stove. Mine took 2 large fry pans. Salt and pepper them and flip them over when they look brownish and crispy (this takes about 15 minutes?) 

after trying to wrap these, Dee looked up the recipe online and found the beautiful picture at the top of the blog. We'll have to go out and try them! Especially to check out the veggies and dipping sauces!

While that's frying, mix the other 2 sets of ingredients separately. When the tofu is done, put them onto a cuttingboard and put the soy sauce mixture into one frying pan and saute the garlic and ginger (it wont take long). Cut each slice of tofu into about 3 long strips then the other direction into small squares, so that all the ingredients (onions, cashews etc) are similar size. Add the tofu back into the frying pan with the soy mix and also the 3rd group of veggies (except the cilantro) and stir until warmed up. 

Finally, add the cilantro, stir, and serve by filling the individual lettuce leaves with the tofu mixture. I actually liked the tofu better than when I've had it with chicken—the texture is great. You could also add more garlic and ginger or whatever…

since Ian is not a big lettuce fan, I also wrapped a few in rice paper like fresh Thai 

by Karen, Barbara's daughter