Tofu Lettuce Wraps with Lemon-Coconut-Cilantro Quinoa

I love foods that have a variety of temperatures and textures: warm components on my salads, soft bites of avocado in anything crisp. That’s probably why I love lettuce wraps. To me, lettuce wraps are a fun way to use the lettuce in the CSA if I don’t want a salad. It’s true that the lettuce varieties we often get make for very messy lettuce wrap eating, but so long as you aren’t making these for a first date, you’ll probably be in the clear. If you’re worried about mess, you could also make this into a great salad with lettuce as the base.

I had leftover coconut milk in the fridge from yesterday’s lentils, and I knew I wanted to try and use it in the quinoa, but I wasn’t sure how it would all turn out. I highly recommend the quinoa… it had a great combination of flavors, and I think it would amp up anything you served over it.

I like to chop everything in the filling very small, so there are all these tiny cubes of different flavor. It also cooks quickly that way. If you like different sizes of bites, you may want to experiment.

Lettuce Wraps:

1 head lettuce, washed well and spun dry

2 T. canola oil

1 block extra firm tofu (or, if you can only find firm, make sure you press it for at least an hour), cut into 1/4 inch cubes

5 cremini mushrooms, cut into 1/4 inch cubes

2 garlic cloves, minced

2 t. fresh ginger, finely chopped

1 kohlrabi, peeled and cut into 1/4 inch thin slices (do you have to peel kohlrabi? I always do…)

1/2 cup chopped carrots

1/2 cup chopped green pepper

1 t. cornstarch

2 T. warm water

2 T. soy sauce

1/4 t. sriracha sauce (or more to taste if you like it spicy)

1 recipe Lemon-Coconut-Cilantro Quinoa (recipe to follow)

Procedure:

1. Heat the oil over medium-high heat in a large skillet or wok. When oil is hot, add tofu cubes and pan-fry, stirring occasionally, until tofu is beginning to brown. Add mushrooms, garlic, and ginger, along with a pinch of salt, and continue to cook until the mushroom water has been absorbed.

2. Add kohlrabi, carrot, and bell pepper to skillet. Cook until veggies are desired crispness (I did mine about 3 minutes.)

3. Whisk cornstarch, water, soy sauce, and sriracha in small dish. When blended, pour over mixture in skillet and stir until veggies are coated and glossy. Add salt to taste.

4. Assemble wraps by putting quinoa and tofu-veggie mixture into the lettuce leaves. Eat with lots of napkins and a smile.

 

Lemon-Coconut-Cilantro Quinoa

Ingredients:

1 c. quinoa, rinsed and drained

1 c. coconut milk

1/2 c. water

3 T. lemon juice (half of my lemon)

1/3 c. chopped cilantro

Procedure:

1. Put quinoa, coconut milk, and water into a saucepan and bring to a simmer. When it is almost boiling, add a pinch of salt, cover, and reduce heat to low. Cook for about 12-15 minutes or until most of the liquid is absorbed.

2. Remove from heat and stir in lemon juice and cilantro. Taste and add more salt or lemon juice if necessary.

 

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One thought on “Tofu Lettuce Wraps with Lemon-Coconut-Cilantro Quinoa

  1. Pingback: Week 6: Recap « No Produce Left Behind

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