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!)
Soy Ginger Tofu Lettuce Wraps with Pickled Veggies
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
Soy sauce – I use dark soy sauce
Rice wine vinegar
Sriracha or red chili paste
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:
1/4 head cabbage
1 large carrot
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.