Peanut-Tofu Cabbage Wraps
Don’t limit yourself to cabbage for this recipe—any fresh green sturdy enough to wrap around 1/2 cup of filling works. Serves 4
Ingredients
8 small napa or Savoy cabbage leaves or 4 large, cut in half crosswise
1 tablespoon canola oil
1 14- to 16-ounce package extra-firm tofu, patted dry and crumbled
¼ teaspoon salt
5 tablespoons prepared peanut sauce
1 tablespoon rice vinegar
1 ½ teaspoons lime zest
1 cup julienned Asian pear
1 cup julienned English cucumber (seedless, sweet)
¼ cup finely chopped cilantro
1. Wash and dry cabbage leaves well and cut out any tough ribs or stems.
2. Heat oil in a large nonstick skillet over medium-high heat. Add tofu, season with salt and cook, stirring often, until just golden brown, 4 to 6 minutes.
3. Meanwhile, whisk peanut sauce, vinegar & lime zest in a small bowl. Remove the pan from the heat, add the sauce mixture and stir to combine.
4. Serve the tofu in the cabbage leaves, topped with pear, cucumber and cilantro.
COMMENTS:
Make your own peanut sauce and it ups the level I made my own peanut sauce, (peanut butter, rice wine vinegar, lemon juice and liquid aminos, hot sauce or hot peppers and garlic adjust to taste.) When you have this remember that like a spring roll it is so good you forget how many you ate! Pros: quick, easy, delicious,
