Yesterday was Cinco de Mayo. We live in an area with lots of Mexican cultural influence, so really I should have gotten into gear and made some delicious fajitas. I do make killer fajitas. I'll have to post the marinade recipe another time. It's heavy on the lime and oregano.
But last night I did not have time to grocery shop. We had these yummy vegetarian lettuce wraps instead.
1 lb extra firm tofu, pressed, drained and diced
2 tbsp sesame oil
1/3 c soy sauce
1/4 c rice vinegar
1/4 c brown sugar
3-4 cloves garlic, minced or pressed
about 1 inch fresh ginger, minced, grated or pressed
1 tsp Sriracha hot sauce
Steamed white rice
Green lettuce leaves, washed and dried
Chopped peanuts
Pickled ginger (okay, I will eat this stuff with anything)
Heat oven to 375. Arrange tofu cubes in a 9x13 baking dish.
Mix sauce ingredients in a medium bowl. Microwave for 1 minute to dissolve sugar. Stir. Pour half the sauce over tofu cubes and toss. Reserve remaining sauce for the table.
Bake 20 minutes. Turn and bake 20 more.
Each eater should assemble his or her own lettuce wraps with tofu, rice, sauce and other condiments inside.
Maybe tomorrow I will make Mexican. It's still Cinco de Mayo weekend.
1 comment:
Thanks for this recipe! I'm collecting recipes, especially things to do with tofu.
And thanks for the link to our new group blog, conversation! We've linked to you too.
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