Sunday, May 26, 2013

Memorial Day Cookout

Doing a little cooking out later today to celebrate Memorial Day! The menu will include carrot dogs, hot & sour cucumber salad and Thai Tofu wraps! Here is the recipe......I love these just as much as carrot dogs!
Thai Tofu Lettuce Wraps1 small Thai pepper, minced
1 garlic clove, minced
1 Tbsp. olive oil
3 Tbsp. soy sauce
1/4 cup water
Juice of 1 lime (plus more for garnish)
1 Tbsp. arrowroot powder or cornstarch
2 Tbsp. vegetable oil
1 16-oz. pkg. firm tofu, drained and cut into 1/4-inch pieces
1 Tbsp. basil, finely chopped (plus more for garnish)
8 iceberg lettuce leaves
  • Sauté the minced pepper and garlic in the olive oil for 2 to 3 minutes over medium heat. Add the soy sauce, water, and lime juice, stirring until well combined. Stir in the cornstarch and simmer over low heat until the tofu is ready.
  • Heat the vegetable oil over medium-high heat in a nonstick 12-inch skillet.
  • Add the tofu and cook, stirring frequently (stir-frying), until heated through and browned on all sides, about 10 to 15 minutes. Add the sauce and chopped basil, then stir-fry for 1 minute. Transfer to a bowl.
  • Scoop a spoonful of tofu onto each lettuce leaf, top with basil, garnish with lime juice, if desired, and serve.
Makes 2 large or 4 small servings

No comments: