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Thai Style Tofu Lettuce Wraps -

4 T. rice vinegar
1 T. unsulphured molasses
4 tsp. minced garlic
2 tsp. crushed pepper
1/3 c. Tamari Teriyaki (San-J)
1 T. finely grated fresh ginger
2 T. asian sesame oil
8 (4 oz.) tofu squares
1 large european seedless cucumber, peeled and cut into dice
2 c. fresh mung bean sprouts
c. cilantro leaves
1 c. chopped roasted peanuts or any nuts
1 head of lettuce

In a small saucepan, mix the vinegar with the molasses and cook over moderate heat, stirring until blended. Add 1 tsp. of the garlic and crushed red pepper and let cool. In a large bowl, mix 3 T. of sweet seasoned vinegar with remaining 3 T. of garlic and teriyaki, ginger, and sesame oil. Set aside c. of this teriyaki marinade. Add the tofu to the remaining marinade in the bowl and refrigerate for at least 1 hour or overnight. Light a grill or preheat the broiler and position a rack 6 from the heat. Remove the tofu from the marinade and let it drain, then grill or broil for about 3 minutes per side, until browned and cooked through. Transfer the tofu to a cutting board and let rest for 5 minutes. Cut the tofu crosswise into strips and mound in a bowl. In a medium bowl, toss the cucumber with the remaining sweet seasoned vinegar. Put the bean sprouts, cilantro, and peanuts in separate bowls. Arrange the lettuce leaves in a basket. Let guests wrap the tofu and garnishes in lettuce leaves and pass the teriyaki marinade and cucumber salad separately. SERVES: 6

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