Answer. No idea!
Amidst all my errand running + phone calls, I had no plan of what to cook this week.
What to do with a surplus of veggies? Seriously, I could open up a little farmers market booth with the stock I currently have.
Also in the fridge? Nasoya Sprouted Organic Tofu – a new find! My stomach only seems to like sprouted tofu, and up until now I’ve been buying the brand Wildwood. I spotted the Nasoya tofu at Whole Foods the other day and also noticed there was a $1.25 coupon in the latest WF flyer. It was $2.99 pre-coupon. I can buy the Wildwood for $2.15, but while this coupon is around, I’ll be using the Nasoya. Gotta’ get the deals while you can!
While I was thinking about what to make, I prepped the tofu + pressed it with LOVE. ;)
The head of napa cabbage must have weighed 4lbs. No joke. Definitely usable for more than one meal and it’s actually an ingredient I’ve never cooked with before. I headed to twitter and asked what I should make. Everyone was pointing me in the direction of stir fry, lettuce wraps, Asian slaw, etc.
I decided on making tofu lettuce wraps with tons of veg.
- broccoli stalk
- napa cabbage
- green onion
I sliced my veggies matchstick style, but chop however you like! [In that video they cut the skins off of the zucchini, but I leave them on]
I’m not a big fan of large pieces of zucchini, because the center is always wet/mushy. Cutting them matchstick style prevents this from happening.
Then I closed my eyes, threw a bunch of ingredients in a bowl, whisked them together + gave it a taste.
Better than expected.
In fact, quite delicious!
- Bragg’s aminos
- apple cider vinegar
- sunflower oil
- black pepper
This meal could most definitely be eaten raw, but I wanted to give it a quick stir fry.
Check out my tutorial on how to grill tofu. The key is greasing the grates! No sticking + perfectly cooked tofu every time.
On the side, I had a pile of brown rice noodles, topped with chopped peanuts. [Annie Chun’s Maifun Brown Rice Noodles – SO very good] The noodles were added the to my wraps, for some extra chewy fun.
I not only used the cabbage IN the veggie mix, I used them to wrap everything up as well!
Tofu + Veggie Lettuce Wraps [serves 4] gluten free + vegan
- 1T + 1t Bragg’s liquid aminos
- 2T sunflower oil
- 1/4c apple cider vinegar
- 1 1/4t zested/crushed ginger
- 3 cloves garlic, crushed ~2t
- black pepper
- 1 broccoli stalk
- 1 medium zucchini [~6-7” long]
- 4 large napa cabbage leaves
- plus more for wrapping veggies
- 3 medium carrots
- 3T chopped green onion [the green part]
- 1/3-1/2c chopped peanuts
- 2t toasted sesame oil
Tofu + Noodles:
- 1 block extra firm tofu [sliced into 1/4-1/2” slabs + pressed for 30min]
- 1T sunflower oil
- 2t Bragg’s
- black pepper
- 1 package Maifun brown rice noodles [= 4 servings]
- Prep + press tofu.
- While tofu is pressing, chop broccoli, zucchini, cabbage, carrots + green onion in whatever style you like and place in a large bowl. *I prefer matchstick.
- In a bowl, combine all of the dressing ingredients + whisk together. Taste + adjust if necessary.
- Boil water in a pot for the rice noodles + cook rice noodles according to package directions, once the water is boiling. ~3min.
- Drain, rinse with cold water + set aside.
- Toss veggies with dressing and mix in the peanuts.
- Pre-heat your grill to med-high, 350-375*.
- Place tofu slabs in a sealable container or bag, add oil, Bragg’s + black pepper. Gently shake/toss to coat and let sit 5min.
- Grease the grill grate, liberally with high heat cooking oil [like sunflower]. Use a Misto can or a heat safe brush to apply.
- Grill tofu on each side for 6-9min. You want dark grill marks + it should release from the grates very easily to flip.
- Prep the veggie wrapping leaves, by washing, blotting dry, and chopping off the thick white stem.
- Heat a wok or large pot over med-high heat, and when hot add the veggie mix.
- Cook 5min, stirring occasionally.
- Turn heat off and drizzle on toasted sesame oil.
- *If you want your rice noodles hot, add them back to the pot over med-low heat, with 1t oil so they don’t stick.
- Bring tofu inside, shop into cubes and stir into veggie mix.
- Serve as lettuce wraps with noodles on the side + garnish with chopped peanuts. You can also mix the noodles in with the veggies, if you want to eat this stir fry style.
*If you don't have Bragg’s, you can sub soy sauce.
Okay, I know there are a lot of steps, but I assure you it’s not a difficult recipe to make. It just takes a bit of time. ~1hr start to finish
Believe me, the results are worth it!
And my fridge is slightly emptier, although you can’t really notice. Barely made a dent!
Grilling tofu, is my cooking method of choice. It’s easy, quick and doesn’t leave the tofu with a weird chewiness. The veggies retained their crunch and the dressing was flavorful + light. The napa cabbage was lovely!! It was extremely sturdy and didn’t break apart when I made the wraps. Feel free to use another large leaf lettuce if you choose.
You can also feel free to add other veggies in the mix, like mushrooms + peppers.
Somehow my “no plan” plan, worked! This was a great, light summery meal. You won’t feel weighed down after this one and it’s a fabulous recipe to try if you’re new to tofu.
The leftovers are calling my name for lunch!
And now my bed is calling my name for sleep.