SPICY TOFU LETTUCE WRAPS
W/ GREEN BEANS
Thursday nights call for a quick assessment of what food remains in the fridge before heading into the weekend. I'll cook anything that I think won't make it until Sunday shopping. Lately, I think we've been buying too much food. Strange, because I don't think I'm eating less.
This situation usually results in chopping lots of produce and making it all work together by mixing it with some spicy sauce and throwing it in a frying pan. Might sound haphazard (and it is), but add tofu/protein and spoon it into the romaine lettuce leaves waiting around on the second shelf, and you have yourself something that looks (and tastes) like a thoughtfully composed dish.
- 1 tbsp. sesame oil
- 2 garlic cloves, minced
- 1 tbsp. freshly grated ginger
- 1/2 tsp. black pepper
- 1 tsp. curry powder
- 1/2 tsp. corriander
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 2-3 tbsp. chili paste (I used sambal)
- 1/4 cup lemon juice
Other Ingredients (3 servings):
- 1 package extra firm tofu, small cubes
- 10-12 romaine leaves, washed with stems removed
- 1/2 yellow onion, finely chopped
- 1 rep pepper, finely chopped
- 1 green pepper, finely chopped
- 2 cups green beans, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice (or more lemon juice)
Mix all the ingredients for the sauce except the lemon juice. Add just enough lemon juice to make a runny paste.
Use a handy food processor, like my beloved Ninja, to quickly chop the onion and peppers. Roughly chop the green beans, cube the tofu, and mix with the vegetables. Dress with the spicy sauce and let it sit for a few while you prep the romaine leaves.
Heat a pan to a very high temperature and add the vegetables and tofu. Stir regularly to break up the tofu, creating a good texture for a filling. Add salt and pepper to taste. When the tofu is browned and the filling seems to be getting a bit dry, add the lime juice and cilantro. Cook for another few minutes.