With summer just around the corner, the supermarkets are already full of tasty vegetables from Europe perfect for creating delicious summery salads. It is also perfect for making one of my all time favourite summer recipes – Lettuce Wraps with Hoisin-Mustard Tofu. Adapted from the amazing cook book Appetite for Reduction, They have tons of flavour and are super healthy. I sometimes throw in enoki mushrooms with the pepper to give it a bit more of a meaty flavour.
Lettuce Wraps with Hoisin-Mustard Tofu
1 block extra firm tofu, diced in 1/2 inch pieces
2 tsp reduced sodium soy sauce
1 tsp sesame oil
1 red bell pepper, seeded and diced small
1 small onion, diced small
3 cloves garlic, minced
1 tbsp minced fresh ginger
1/8 tsp red pepper flakes
3 tbsp mirin
2 tbsp hoisin sauce
2 tsp prepared yellow mustard
About 12 iceberg lettuce leaves
Prepare the tofu: Preheat a non-stick skillet over medium heat.
Add the tofu and cook for about 10 minutes, flipping it once in a while, until it is browned on most sides. About midway through, drizzle with the soy sauce and toss to coat.
Preheat a separate large pan over medium heat with the sesame oil. Saute the red pepper, onion, garlic, ginger and red pepper flakes. Cook for about 10 minutes. The veggies should be soft and browned. Add the mirin and let cook for about 3 minutes. Add the hoisin and mustard, and cook for another minute.
Add the tofu to the sauce and toss to coat. Serve alongside lettuce leaves, to stuff like tacos.
— Adapted from Appetite for Reduction