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Lettuce wraps are one of my favourite healthy meals to make. They are so versatile and a great way to use up veggies and leftovers. Here is last weeks creation, I hope you enjoy it!

(Side note: I’m a freestyler when it comes to cooking, I don’t tend to measure amounts of ingredients unless I’m baking. Amounts noted are approximate, freestyle away!)lettuce

Soy Ginger Tofu Lettuce Wraps with Pickled Veggies

Ingredients:

Tofu – firm/extra firm will hold up better

Iceberg, butter, red leaf or romain lettuce – rinsed

Package of coleslaw mix/kale mix or chop up your own mixture of kale/cabbage/carrots/greens

Marinade:

Soy sauce – I use dark soy sauce

Fresh gingerginger

Garlic

Brown sugar

Rice wine vinegar

Sriracha or red chili paste

Sesame oil

Marinate tofu at least 30 minutes (the longer the tastier)! Heat sesame oil in a pan and sear tofu for a crispy outer layer.

Pickled Veggie Mix:

1/2 cucumberpickled veggies

1/4 head cabbage

1 large carrot

Chopped kale

3/4-1 cup Rice Wine Vinegar

1 tsp brown sugar

Dash of sesame oil

1 tsp soy sauce

Spirallize, matchstick, or slice veggies and place into a coverable jar or bowl. Separately, combine and stir pickling ingredients. Poor pickling mixture over the veggies, cover, and allow to sit for a minimum of 30 minutes.

Once everything has been marinated, cooked, and pickled place in a lettuce cup and top with avocado, peanuts, drizzle of Hoisin or Sriracha.

Enjoy!