Monday, July 15, 2013

Baked Tofu Lettuce Wrap

Yum
This dish is inspired from a similar dish I had long back. Although, personally I did not enjoy the original so much due to its extreme saltiness, I did enjoy the idea. Very much in need of a healthy snack for Sunday evening, this dish proved a winner. Hubby dearest kept hovering around in the kitchen guessing what was cooking. The end results satisfied him, I must say. You can either bake the tofu or deep fry it. Deep fry as usual definitely tastes better, I, however, prefer baking. You can either use store bought tofu or make your own (the recipe exists on this blog)…



Baked Tofu Lettuce Wrap


Ginger garlic baked tofu, served in lettuce cups

Recipe Type:  Snacks
Cuisine:          International
Prep Time:     10 minutes
Cook time:     40 minutes
Yield:              8-10 wraps

Ingredients:

100 gms Firm Tofu
1 Onion
1 Carrot
½ Capsicum
2 Tbsp Coriander(chopped)
3-4 cloves Garlic
½” piece Ginger
8-10 leaves Iceberg Lettuce
1 Tbsp Soy sauce
2 Tbsp Chilli sauce
1 Tbsp Tomato ketchup
½ tsp Sugar(Optional)
1 Tbsp Corn flour
½ cup Water
3 tsp Oil
Salt

Method:

  • Cut the tofu into bite sized cubes and toss them in 1 tsp of oil until evenly covered
  • Preheat the oven to 180 degree Celsius and bake the tofu for 15 mins turning them halfway
  • Heat the remaining oil in a pan and fry finely chopped onions, finely chopped garlic and crushed ginger until onions are done
  • Add finely chopped carrot and capsicum and fry for 2 mins
  • Add all the sauces and 2 tbsp of water and cook for 2 more mins or until the carrots are slightly soft
  • Mix the corn flour in 2 tbsp of water and add to the pan
  • Add salt and sugar (if needed). I added a little sugar since all the sauces made the gravy too sour.
  • Stir in the baked tofu and cook until all the gravy is like a paste. We do not want a very watery gravy.
  • Wash and dry the lettuce leaves
  • Spoon the tofu filling in the lettuce leaves and enjoy…

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