Directions
Subtitle: A Delicious and Refreshing Gluten-free, High-protein Appetizer Inspired by Traditional 151 Cuisine
Ingredients
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For the filling:
– 1 block extra-firm tofu, drained and crumbled (about 1 pound)
– 1/2 cup cooked brown rice, preferably day-old
– 1/2 cup firmly packed chopped cilantro leaves
– 1 green onion, thinly sliced
– 1/2 small red bell pepper, finely diced
– 1/2 small carrot, grated
– 1 tablespoon unsweetened shredded coconut
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons hoisin sauce
– 1 tablespoon rice vinegar
– 1/2 lime, juiced
For the dipping sauce:
– 1/4 cup water
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1/2 teaspoon cornstarch
– 1/2 teaspoon sesame oil
– Salt and pepper to taste
Instructions
Step 1: Prepare the filling
– In a large bowl, combine all filling ingredients except the vegetable oil. Mix well until combined.
Step 2: Heat up a non-stick pan over medium heat. Add about 1-2 teaspoons of vegetable oil to the bottom of the pan. Using your hands, shape the mixture into small patties. You should get about 12-14 patties.
Step 3: Cook the patties in batches for about 3-4 minutes per side, or until they are golden brown and crispy. Set aside cooked patties on paper towels to absorb any excess oil.
Step 4: Make the dipping sauce
– In a small bowl, whisk together water, rice vinegar, honey, cornstarch, and sesame oil. Season with salt and pepper to taste.
Step 5: Serve
– Divide the lettuce leaves among serving plates. Top each leaf with a few mung bean sprouts, mint leaves, basil leaves, and cucumber slices. Place 2-3 tofu patties atop the greens.
– Serve the dipping sauce on the side. Guests can pour the sauce over their lettuce cups as desired. Enjoy!
Note: This recipe makes approximately 12 servings. Each serving contains around 100 calories, 10 grams of protein, and 2 grams of fat.
