Directions
Subtitle: A Delicious and Healthy Vegetarian Dish Inspired by Chinese Cuisine
Ingredients:
For the filling:
* 1 block extra-firm tofu (about 1 pound), drained and cut into cubes
* 1 cup all-purpose flour
* 2 teaspoons cornstarch
* 1/2 teaspoon salt
* 1 tablespoon vegetable oil
* 1 onion, thinly sliced
* 2 cloves garlic, minced
* 1/2 cup firmly packed brown sugar
* 1/2 cup low-sodium soy sauce
* 1/4 cup water
* 1 cup sliced mushrooms (any variety)
* 1/2 cup diced green bell pepper
* 1/2 cup diced red bell pepper
* 1/4 cup chopped fresh cilantro leaves
* 2 tablespoons hoisin sauce
* 2 tablespoons rice vinegar
For the lettuce wraps:
* 8 large Romaine lettuce leaves (or other crisp-leaf lettuce)
Directions:
1. Begin by preparing the filling: Combine the flour, cornstarch, and salt in a large bowl. Add the tofu and toss until well coated. Heat the vegetable oil in a wok or large skillet over medium-high heat. Working in batches if necessary, fry the coated tofu until golden brown and crispy, about 5 minutes per side. Remove from the oil with a slotted spoon and place on paper towels to drain any excess oil.
2. While the tofu is cooking, prepare the stir-fry mixture: In the same wok or skillet used for the tofu, heat the remaining 1 tablespoon of vegetable oil over high heat. Add the onions and garlic and sauté until fragrant and slightly browned, about 3 minutes. Add the brown sugar, low-sodium soy sauce, water, and hoisin sauce and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes.
3. Add the mushrooms and bell peppers to the stir-fry mixture and cook until tender, another 3-4 minutes. Stir in the cilantro and remove from the heat.
4. To assemble the lettuce cups, divide the cooked rice among eight plates. Top each portion of rice with about 1/2 cup of the warm tofu and vegetable stir-fry. Serve immediately and enjoy!
Note: This recipe can be easily doubled or tripled to feed more people. Just adjust the amounts of filling and lettuce wraps accordingly.
