LETTUCE WRAPS WITH HOISON-MUSTARD TOFU
This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction - 125+ fast & filling low-fat vegan recipes. Isa recommends serving this with her recipes Unfried Fried Rice & Five-Spice Delicata Squash which can be found in her book. I made these for some non vegan friends who were weary of tofu but they said these were amazing!! This recipe is very easy & the result is cool & crisp on the outside while warm & sweet on the inside. YUM!!
Provided by Mindelicious
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Tofu: Heat a cast iron or heavy bottomed nonstick skillet over medium heat. Spray with a little non stick cooking spray and add the tofu. "Dry fry" for about 10 minutes carefully flipping about halfway through. Add the soy sauce and toss to coat.
- Sauce: Heat another pan over medium heat. Add the sesame oil and saute the red bell pepper, onion, garlic, ginger, and red pepper flakes for about 10 minutes.
- Once the veggies are soft and browned add the mirin and let cook for 3 minutes.
- Add the hoison & mustard and cook for another minute.
- Assemble: Add the tofu to the sauce and toss to coat. Spoon mixture into lettuce leaves and serve immediately. Enjoy!
Nutrition Facts : Calories 135.1, Fat 5.8, SaturatedFat 1.1, Cholesterol 0.2, Sodium 400.8, Carbohydrate 12.4, Fiber 3.1, Sugar 5.6, Protein 10.4
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