This fun-to-eat starter comes together quickly once all the flavorings (onion, ginger, garlic, and lemongrass) have been chopped. You can even pack the filling and garnishes separately, chill overnight, then take to work or on a picnic for a light lunch.
YIELD: MAKES 16 WRAPS
2 tsp. vegetable oil
1 medium onion, chopped (1½ cups)
1 Tbs. minced fresh ginger
1 Tbs. minced lemongrass
2 cloves garlic, minced (2 tsp.)
1 lb. extra-firm tofu, drained and crumbled
1 8-oz. can water chestnuts, drained and chopped
4 Tbs. low-sodium soy sauce
4 Tbs. hoisin sauce
1 to 2 tsp. chile sauce, such as sriracha
16 butter lettuce or iceberg lettuce leaves
- To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7 to 10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to serving bowl.
- Place lettuce leaves on platter, and set out remaining Garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves. Serve with grated carrots, chopped green onions, chopped fresh mint, and chopped peanuts.
30 MINUTES OR LESS
MAKE IT GLUTEN-FREE Look for gluten-free tamari to replace the soy sauce and choose a gluten-free hoisin sauce if wheat products are an issue in your diet.
Protein: 5 g
Total Fat: 4 g
Saturated Fat: 0.5 g
Carbohydrates: 8 g
Cholesterol: 0 mg
Sodium: 260 mg
Fiber: 2 g
Sugar: 3 g