KODE IKLAN PARALAX
A vegetarian and copycat version of P.F. Chang's lettuce wraps. These are great for weekly meal prep.
INGREDIENTS
1 tbsp sesame oil
18 oz firm or extra firm tofu drained and crumbled
1 (8 oz) can water chestnuts drained and diced
3 shiitake mushrooms diced
1 head of butter lettuce leaves removed and washed
3 scallions thinly sliced
SAUCE
1/4 cup hoisin sauce
2 tbsp low sodium soy sauce
1 tbsp rice vinegar
1/2 tbsp sesame oil
2 tsp fresh grated ginger lightly packed
3 garlic cloves minced
1 shallot diced see note
INSTRUCTIONS
In a small bowl, add all sauce ingredients and whisk together.
In a large nonstick skillet, add 1 tbsp sesame oil and bring to medium-high heat. Add in crumbled tofu and cook until all moisture is evaporated and tofu is lightly browned on the exterior.
Stir in water chestnuts and mushrooms and cook until chestnuts and mushrooms are cooked.
Reduce heat to medium. Pour in sauce and stir into ingredients until ingredients are evenly coated in sauce. If ingredients are getting dry, add a few tbsp of water. Cover skillet with lid to cook a few minutes and allow ingredients to absorb sauce. Remove lid, taste and make any adjustments as needed. If you prefer a little sweeter, you can add a little bit of brown sugar. If you prefer saltier, you can add a little more soy sauce. When finished, remove from heat.
Stack a few lettuce leaves on one side of your meal prep container. Place some scallions on the top lettuce stack. Add tofu filling to the other side of your container. Seal containers and store in fridge. When ready to eat, remove stack of lettuce leaves and scallions. Heat the filling. Then assemble your lettuce wraps.
NOTES
You can substitute the shallot with 1/4 of a small onion.
I use these Meal Prep Containers*
For this recipe, you will want to use firm or extra-firm tofu. Anything softer than firm tofu will break down too much when it cooks.
Rather than slicing or cubing the tofu, you crumble it with your hands so that it resembles ground meat.
The tofu is then cooked with a little oil in a non-stick skillet. The tofu will initially release a lot of liquid when it cooks, but it will soon evaporate. The tofu should be cooked until all the moisture has evaporated.
You want the exterior of the tofu to develop a light golden sear so that it is crispy-firm on the outside and soft on the inside. To do so, let the tofu cook a few minutes on each side until lightly browned and then flip and repeat. This works best in a non-stick skillet, otherwise the tofu may stick to the skillet.
Source : https://kirbiecravings.com/
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