This weekend’s torrential rain storm could’ve been a total bummer if I hadn’t made use of the time by trying out some recipes percolating on my to-cook list. One of those to-cook items was lettuce wraps. The idea first sparked when I saw an item on the endless possibilities for lettuce wraps in Mark Bittman’s book, How To Cook Everything Vegetarian. Pair that with a weekend of gluttony, it was the perfect time to try out this healthy meal.
After drawing inspiration from recipes by Bittman and others I found online, I came up with my own take. To start with, I wanted a fun and easy appetizer, so I riffed off this recipe from Gourmet magazine from years ago for a noodle salad.
Cold Sesame Noodle Salad
What to get:
- 8 oz. rice noodles
- Low-sodium soy sauce (amount according to your taste)
- 2 tbsp sesame oil
- ½ cup chopped scallions
- ¼ cup sesame seeds
- Two pinches of ground ginger
- Crushed pepper to taste
- Salt to taste
What to do:
1. Cook noodles in boiling water for about 8 minutes, or as directed on package. Then drain and rinse with very cold water.
2. Mix with soy sauce, oil, scallions and remaining spices. Add a swig of oil or some soy sauce if the noodles get dry.
Serves 3-4
Tofu Lettuce Wraps
As you’ll read, it’s a really simple (and fast) dish to make! They’re a fantastic idea if you’re having people over.
What to get:
- Romaine lettuce, 12 leaves
- 1 bell pepper, diced
- 1 15 oz. package of extra-firm tofu, drained and cubed
- Olive oil for frying (about 1/8-1/4 cup)
- Low-sodium soy sauce (amount according to your taste)
- 2 tbsp sesame oil
- Three pinches of ground giger
- Crushed pepper to taste
- Salt to taste
What to do:
1. Heat soy sauce and oils in pan and add tofu and bell pepper, followed by ginger, crushed pepper and salt. Cook for 5-8 minutes.
2. Serve warm with lettuce wraps.
Serves 3-4
