VEGETARIAN LETTUCE WRAPS (with optional Honey Ginger Soy Sauce)

NOTE:  BE SURE AND SCROLL DOWN TO MY "TAKE IT TO THE NEXT LEVEL" where I add a Honey Ginger Soy Sauce...WOW!  :)

 

Taken from: www.thepioneerwoman.com

While I think this dish is DELICIOUS, it's not for everyone.  If you make it and DON'T LIKE IT, rather than throwing it out, just make your favorite stir-fry recipe and mix it in.

***FREEZE FRIENDLY***

The Cast of Characters: Firm tofu, romaine hearts, fresh or frozen corn, chili powder, soy sauce (not pictured because I’m an airhead. UPDATE: yes it is pictured. I repeat: I’m an airhead), balsamic vinegar (optional), and avocado. Very good things are about to happen here.

Slide the block of tofu straight into a hot nonstick skillet with a little bit of peanut or olive oil. IMPORTANT NOTE: A nonstick skillet is really, really good here. It allows the tofu to keep cooking and bubbling up without sticking and burning.

Break it up into pieces with a spoon…

Then continue breaking it up until it’s in very small pieces.

Now, you just want to cook it over medium to medium-high heat for several minutes. The primary goal is to cook off a little of the liquid in the tofu and get a little color and texture going on the surface of the tofu. Tofu, tofu, tofu.
Oh, and a nonstick skillet really helps.

As it starts to achieve color, you’ll notice that it begins to resemble scrambled eggs…or at least scrambled egg whites.

Okay, this took a good five minutes. The tofu isn’t as juicy and watery, and it’s got some nice color going on.

Next, I shave the kernels off of a couple of cobs of corn and throw it into the skillet.

Stir it around…

And cook the corn for a few minutes. You want it to stay nice and crunchy, though, so no need to cook the heck out of it.

If you like a little spice, sprinkle on some chili powder. I am addicted to spicy food these days.
I think I need the endorphins or something.

Then comes the soy sauce, which is what makes all of this make sense. Just drizzle what looks right to you; I’d say 1/4 a cup should be plenty.

Then just stir and cook until the soy sauce has cooked in and the whole thing looks like chicken. Ha.

Finally, and this is entirely optional, drizzle in a teeny bit of balsamic vinegar. It’s totally delicious without it, but it just adds a nice somethin’-somethin’.

Grab a romaine heart (one of the smaller ones in the center is best) and pile on the corn/tofu mixture. Oh my.

Now, listen. Let me just tell you something. This…is…DELICIOUS. Utterly crunchy, extremely flavorful…out-of-this-world delightful. But wait.
There’s more.

Lay on a few slices of avocado. I love life.

This, my friends, is the perfect meal if: a. You’ve always wanted to try tofu but have been afraid
b. You’re observing Ash Wednesday and not consuming meat
c. You want to serve your family tofu and watch them freak out when you tell them they’re about to eat tofu
d. You want to eat something delicious
e. All of the above
Enjoy, guys!
Here’s the handy printable:

Recipe: Vegetarian Lettuce Wraps

Prep Time: 5 Minutes  |  Cook Time: 15 Minutes  |  Difficulty: Easy  |  Servings: 6

Print Recipe 3"x5" Cards 4"x6" Cards Full Page

Ingredients

• 2 teaspoons Peanut Or Olive Oil
• 1 package (about 12-14 Oz. Size) Firm Tofu
• 2 ears Corn (or 1 1/2 Cups Frozen Corn Kernels)
• 1/4 teaspoon Chili Powder (more To Taste)
• 1/4 cup Soy Sauce
• Romaine Lettuce Hearts
• 2 whole Avocados, Sliced
• 1 teaspoon Balsamic Vinegar (optional)

Preparation Instructions

Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.
Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.)
Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic if using.
Pile mixture into romaine hearts, then add sliced of avocado. Fold up and chow down!

TAKE IT TO THE NEXT LEVEL:

I mixed up my own special "sauce" and tossed it in w/ the above recipe.  The result?  OH. MY. STARS.  I love you Honey Ginger Soy Sauce!

• ¼ cups Soy Sauce
• 2 Tablespoons Lemon, Orange, Or Pineappple Juice (Use Any Or A Combination, According To Your Preference)
• 1/2 cups Sucanat (or you could use all honey...about 3/4 cup)
• 1/2 cup HONEY
• 2 Tablespoons Garlic, Finely Chopped (about 4 cloves)
• 2 Tablespoons Ginger, Finely Chopped Or Ground
•  OPTIONAL:  carrots (grated) and/or Pineapple chunks

In a small sauce pan, warm up the soy sauce until warm. 
• Add the sucanat & honey and whisk until almost all of the sugar is dissolved.
• Add the garlic and the ginger.
• Add the juice almost last to help cool down the mixture if needed.
• Add pineapple and/or carrots (if desired)

Pour in w/ the original recipe (above) and enjoy.