1 block firm tofu, pressed and crumbled
1 cup rehydrated tvp or veggie crumbles or mushrooms (or get crazy and combine mix it up)
1 tablespoons bottled sri racha sauce
1 tablespoon toasted sesame oil
3 tablespoons soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons sherry or chinese cooking wine
2 teaspoons canola oil
2 tablespoons fresh minced ginger
1 bunch scallions, thinly sliced, about 1 cup each greens and whites
1 can water chestnuts, finely diced
1 large head lettuce (bibb, butter, red leaf, green leaf..whatever suits you)
1 red bell pepper, finely diced
1/4 cup chopped peanuts or cashews, lightly toasted
sweet chili sauce
sri racha, for garnish
chow mein noodles
avocados, diced
cucumber, diced
mung bean sprouts
in a bowl, whisk chili-garlic sauce through sherry. set aside.
place tofu on a plate and blot/press tofu until dryish. crumble and set aside. dice red pepper, scallion greens/whites (separate) and water chestnuts. toast nuts.
heat the oil in a large skillet over medium heat. add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. add ground turkey and tofu and cook, stirring, until opaque and just cooked through, about 4 to 5 minutes. add reserved sauce. reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. add water chestnuts and stir to incorporate.
fill each lettuce leaf with the filling. serve garnished with scallion greens, red peppers, nuts, chow mein noodles, bean sprouts, avocados, cucumbers, sri racha and sweet chili sauce.
recipe adapted from ellie krieger. this is so yum. even my 6 year old digs this recipe minus the sri racha, green onions and red peppers.
colorful, fresh, lovely....enjoy
place tofu on a plate and blot/press tofu until dryish. crumble and set aside. dice red pepper, scallion greens/whites (separate) and water chestnuts. toast nuts.
heat the oil in a large skillet over medium heat. add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. add ground turkey and tofu and cook, stirring, until opaque and just cooked through, about 4 to 5 minutes. add reserved sauce. reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. add water chestnuts and stir to incorporate.
fill each lettuce leaf with the filling. serve garnished with scallion greens, red peppers, nuts, chow mein noodles, bean sprouts, avocados, cucumbers, sri racha and sweet chili sauce.
recipe adapted from ellie krieger. this is so yum. even my 6 year old digs this recipe minus the sri racha, green onions and red peppers.
1 comment:
Mmmmm... do you deliver? ;o)
Post a Comment