Lettuce Wraps with Tofu
Cool and refreshing on a summer day!
6 servings
Ingredients:
2 teaspoons peanut oil
1 package firm tofu (12- to 14-ounce size)
1/4 teaspoon chili powder
Kosher salt and ground black pepper
3 green onions, sliced
2 ears fresh corn, kernels cut off the cobs
1/4 cup low sodium soy sauce
1 teaspoon balsamic vinegar
6 large inner leaves romaine lettuce (from a romaine heart) or use Boston Bibb lettuce
2 avocados, sliced
Directions:
1. Heat the oil in a nonstick skillet over medium-high heat. Throw in the tofu and break it up into very small pieces. Cook until much of the liquid cooks off and the tofu starts to turn golden, for several minutes.
2. Add the chili powder and some salt and pepper, then stir. Throw in the green onions and corn and cook for a few minutes (the corn can remain crunchy). Add the soy sauce and cook until most of the liquid has been absorbed. Turn off the heat and stir in the balsamic vinegar.
3. Pile the mixture into individual romaine lettuce leaves, then add slices of avocado. Fold up and chow down!
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