Don’t really have much to say about this one other than I’m addicted to this marinade. I made this just thinking it’d be a simple, fairly cheap dinner, but have since made it several other occasions, even making a chicken version with the residents of Open Door Shelter during a monthly dinner. It’s been a big hit anywhere and with anything, as long as the marinade is plentiful. Seriously delicious. This is a righteous dish to enjoy on a hot, muggy day.
Season w/salt and pepper throughout the process in small amounts to bring out the best of the natural flavors, then season to taste before serving to ensure the very best results. In this case, also finish w/more marinade to reach desired flavor.
Asian Tofu Lettuce Wrap – 4 servings
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1-2 tbsp maple syrup, to taste
- 1 tbsp ginger, minced
- 1 tbsp garlic minced
- salt and pepper, to taste.
Mix everything together, adjust seasoning with maple syrup, salt, and pepper. Let sit for at least 1 hour. Strain liquid and reserve the garlic and ginger.
- 1 head romaine, core removed and separated into whole individual leaves
- 1 medium onion, small dice
- 1/2 jalapeno, small dice
- 2 cobs corn, kernels trimmed
- 1 package firm tofu, drained and roughly chopped
- 2 carrots, julienned
- jicama, julienned
- sesame oil
- salt and pepper
- ginger and garlic, from above
- marinate, from above
- chives, minced
Heat sesame oil on medium heat, add onion and jalapeno. Sweat until translucent, turn heat up to medium high, and add tofu, and the ginger/garlic strained from the marinade. Break up the tofu so it looks like eggs and saute, getting some color. Toss frequently and cook for 6-8 minutes, season to taste w/marinade, salt, and pepper. On a romaine leaf, spoon tofu mixture and top w/carrots, jicama, and chives. Serve w/marinade on side.