Wednesday, October 6, 2010

Tofu Lettuce Cups, Hot & Spicy Green Beans with Water Chestnuts

Crisp tofu tossed with garlic, ginger, red chili and shiitake mushrooms in a thick sauce of lime, hoisin and tamari served in soft butter lettuce cups. Tender green beans glazed with ginger, hot chilies and water chestnuts.

Tofu Lettuce Cups

2 tbl canola oil
1 tbl sesame oil
10 oz fresh firm tofu, very small dice
1/2 red onion, small dice
1 small red chili, minced
1 tbl minced fresh ginger
2 garlic cloves, minced
1/2c grated carrot
2 scallions, small dice
1c shiitake mushrooms, minced
juice of 1 lime
1/4c tamari
2 tbl hoisin sauce
1/2c bean sprouts
1/4c roasted and salted peanuts
1 small handful cilantro, roughly chopped
butter lettuce cups

In a large saute pan, combine both oils and add the cubed tofu. Saute until the tofu starts to brown, 7 minutes. Add the onion and continue to cook until the onions soften, 5 minutes. Add the chile, ginger and garlic and stir until fragrant, making sure the garlic does not burn. Add the carrot, scallions and mushrooms, saute 5 more minutes. Add the lime juice, tamari and hoisin sauce and simmer for 10 minutes to allow flavors to blend. Right before serving, add the bean sprouts, peanuts and cilantro. Serve in butter lettuce cups.

Hot & Spicy Green Beans with Water Chestnuts

1/2 lb green beans, ends trimmed
1 tbl canola oil
1 tbl sesame oil
1 garlic clove, minced
1 tbl ginger, minced
2 tbl tamari
2 tsp red chili paste (sambal)
1 tbl rice vinegar
1 tsp organic sugar
1/4c water chestnuts, drained and rinsed

Fill a large saute pan with 1/2 inch of water, bring to a boil. Add the green beans, cover with a lid and let steam for 4 minutes. Drain water and add both oils. Saute over medium heat and add the garlic and ginger, saute 2 minutes. Add the remaining ingredients and cook until the sauce reduces a bit and becomes thick, glazing the beans, 5 minutes.

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