POLYNESIAN PARADISE LETTUCE WRAPS

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POLYNESIAN PARADISE LETTUCE WRAPS

 

Butter, green leaf, or romaine lettuce leaves

 

1 T. cornstarch

1 T. water

 

2 T. Bragg Liquid Aminos

1 T. extra virgin olive oil

1 lb. (453 grams) extra firm tofu, cut into 1/2 " cubes

 

1/4 small head green cabbage, shredded

1 large carrot, shredded

1/2 red bell pepper, diced

1/2 medium onion, chopped

1 clove garlic, minced

1/2 " piece ginger, peeled and minced

1/4 C. (49 ml) water

 

1 1/2 t. evaporated cane juice

2 t. sesame oil

1 T. water

2 T. extra virgin olive oil

1/4 C. (59 ml) Bragg Liquid Aminos, tamari, or soy sauce

1/4 C. (59 ml) rice vinegar

1/4 C. (59 ml) dry red wine

 

1/2 C. (118 ml) shredded fresh or dried coconut (optional)

 

2 or 3 T. chopped cilantro (optional)

 

Separate lettuce leaves, cut very large ones in half crosswise, wash, pat

dry, arrange on a serving plate, and set aside. Combine water and cornstarch

in a small cup or glass to form a thick paste, and set aside.

Combine the 2 T. Bragg Liquid Aminos and 1 T. olive oil in a wok or large,

deep skillet and turn heat on high. When mixture begins to bubble add tofu

cubes and cook over high heat, stirring frequently, until cubes are golden

brown, about 7 to 10 minutes. Remove to a dish and set aside.

In same skillet combine cabbage, carrots, red bell pepper, onions, garlic,

ginger, and 1/4 cup (59 ml) water, and cook over high heat, stirring

frequently until softened and transparent, about 5 minutes. Transfer to a

bowl while preparing sauce.

In same skillet combine the evaporated cane juice, sesame oil, water, olive

oil, Bragg Liquid Aminos, rice vinegar, and dry red wine and bring to a boil

over high heat. Stir cornstarch mixture briefly and add to bubbling liquid,

stirring until thickened, about 1 minute.

Add cooked vegetables, browned tofu, and shredded coconut, and stir until

all ingredients are coated with sauce and warmed through.

Spoon the mixture into an attractive serving bowl, garnish with chopped

cilantro if desired, and serve at the table with the platter of prepared

lettuce leaves. Have each person put a little of the tofu vegetable mixture

into a lettuce leaf, fold or roll the leaf, and enjoy a tasty first course.

Serves 5 to 6 generously

 

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