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.