#organic cooking

Crispy Garlic Tofu Butter Lettuce Wraps

This was my lunch today. I shot this in the front window of our living room. I like the way the light works in this spot of our house. I’m definitely going to use this spot for more of my food photography portfolio, which I’m trying to build. I’m also trying to build my cooking skills. This was soo Yummy. This is a variation on my lunch yesterday, partly because yesterday’s crispy garlic tofu dish was so dang good that I wanted it again. But also party because I still had a bunch of the same ingredients leftover. And I needed to break into the hoisin sauce I didn’t use yesterday, to see what that would bring to the dish. It brought a lot of deliciousness, but hoisin is so salty. I’m glad I had the dipping sauce and fresh lime juice to cut through all that hoisiny saltiness. The addition of peanuts added a whole other level of flavor and crunch as well. The was quick to make, about ½ hour for everything.

For the garnishes: Wash and spin butter lettuce leaves, slice sugar snap peas, slice green scallions, peel, seed and slice cucumber, crush peanuts, slice limes. 

Cook the crispy garlic tofu the same way I describe in the previous recipe. 

Assemble the lettuce cups on the plate, add a tiny bit of hoisin to the bottom of each cup, (optional) fill with the crispy garlic tofu, garnish with all the veggies, peanuts, organic black sesame seeds, and fresh mint. Now you just fold them up and dip in the spicy dipping sauce. Yum!

For dipping sauce, combine 2 tbsp lemon or lime juice with 2 tbsp brown sugar, 1 fresh chopped chilies ( used a seeded jalapeño), add 1 tbsp fish sauce. Adjust for your own salt / sweet preference. I can’t wait to make this again.