Soy Sauce

Entries Tagged as 'soy sauce'

Tofu Thai Lettuce Wraps

5.20.2012

Continuing with my “health kick” this week, I decided to whip up these lettuce wraps for a refreshing and light dinner. I use to live in Nashville, TN and would go to the PF Chang (sorry- I am USUALLY not a chain girl) just to get the tofu lettuce wraps appetizer. This is my version of those and it’s fantastic; stocked full of refreshing veggies and flavorful sauces and then wrapped in a light lettuce leaf. There is something about the kick from the chili powder followed by a cool down from the lettuce that counteracts each other perfectly.

And if eating these because they are delicious and healthy weren’t enough, they are so much fun to assemble and munch down on! It’s like you’ve been given permission to play with your food (for once!). Also, if you are feeling like these won’t fill you up, think about adding some Scallion Wonton Bites as a side.

PS Omit the egg if you’re vegan!

Tofu Thai Lettuce Wraps

1 head of iceberg lettuce
4 garlic cloves, minced
1 inch piece of ginger, grated
1 block of tofu, drained and cut into small “match-like” sticks
1 carrot, cut into small “match-like” sticks
6 small mushrooms, thinly sliced
1 egg
1/2 a head of red cabbage
2 spring onions, sliced
2 cups bean sprouts
2 Tablespoons lime juice
3 Tablespoons soy sauce
3 Tablespoons teriyaki sauce
dash of chili powder
1 Tablespoon olive oil
dry roasted peanuts, for garnish

In a large skillet, heat up the olive oil over medium heat. Add the garlic and ginger and saute for a minute. Next, add in the tofu, carrot, mushrooms, cabbage, and spring onions and saute another minute (if the pan gets try add a little water). Mix in the lime juice, soy sauce, chili powder and Teriyaki sauce.

Push ingredients to the side and crack the egg in the skillet. Stir quickly to break the yoke and then incorporate the egg with the rest of the mix. Once the egg is cooked, remove from heat and add in the bean sprouts.

Assemble by filling a whole piece of lettuce with 2 or 3 tablespoons of mixture and then sprinkle peanuts on top.

It’s probably impossible to tell because of the long hair but this is Wyatt munching down on some lettuce wraps! Mmmmm.

Easy Vegan Pad Thai

12.28.2011

Okay, so after having an epic cooking marathon this past weekend for Christmas, I’ve been feeling a bit less motivated in the kitchen and have been making my boyfriend survive off of leftovers. Finally, I regained the desire to cook up something fresh last night and decided to whip out this pad thai for dinner because we had everything on hand and it was about as simple as recipes come.

Although this recipe was simple, it was (to my honest surprise) super delicious. Sometimes I find “half-assed” pasta recipes to be bland and not as flavorful as their scent but this stuff was really as good as take out. It took us maybe 20 minutes to whip up (at the most) so I am excited to add this one to my weeknight rotation when I’m short on time and need something comforting.

Plus, it’s vegan (thank goodness. Cheese in pad thai…yuck)!

Vegan Pad Thai

8 ounces of Lo Mein noodles
4 cups of broccoli
4 Tablespoons brown sugar
3 Tablespoons lime juice
4 Tablespoons soy sauce
2 garlic cloves, minced
6 green onions, chopped
1 Tablespoon olive oil
Fresh cilantro, chopped (for garnish)
Peanuts, chopped (for garnish)

In a large pot, boil the lo mein noodles according to the package directions. In the last five minutes, add the broccoli. Drain and set aside.

In a small bowl, combine the lime juice, soy sauce, and brown sugar. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Next, add the noodles/broccoli and soy sauce mixture. Toss until the noodles are well coated with the sauce. Remove from heat and stir in the green onions.

Garnish with cilantro and peanuts.

Enjoy with your kitty while watching an episode of Twin Peaks and wishing you had every article of clothing that Audrey Horn fashions.