Sunday, January 2, 2011
It's January 2nd, and We All Know What That Means!
Actually, it's not all that bad. :-) It's actually pretty delicious and refreshing.
I've got two recipes that I hope, hope, hope you'll try! And how often do I say that? So you have to listen to me this time! Here's the first one, for lettuce wraps. Second one, for brown rice with tahini, will be in the next post.
1 head napa cabbage, chiffonaded, with 8-10 leaves reserved
1 block extra firm tofu, pressed and cubed
2 carrots, peeled and shredded
1 small red bell pepper, diced
2 scallions, chopped
2 tsp fresh ginger, minced
2 Tbsp cilantro, chopped
2 Tbsp soy sauce
1 Tbsp plum sauce
1 tsp brown rice vinegar (optional)
2 tsp toasted sesame oil
fresh ground black pepper
black sesame seeds
1. Start by slicing the tofu into four horizontal sheets. Separate each sheet with a dish towel and place the tofu under a heavy pan to squeeze out the water, for about 30 minutes.
2. Meanwhile, prep and combine your vegetables. Whisk together the liquid ingredients.
3. After the tofu has drained, dice it into small cubes, add to the veggies, top with the plum/soy/sesame sauce, and toss.
I like to make this in advance and let it marinate a while, before serving it in the reserved napa cabbage leaves. You can top it with black sesame seeds and/or additional plum sauce (I've made my own before, but this time used store-bought).