It’s been a while since I did a food post. Part of week 5, for the Apartment Therapy Cure, is cooking 3 meals at home. So to round out my week, I tried a new recipe. It’s based on the Everyday Food recipe for Chicken Stir-fry wraps, but I used tofu instead. Even better than I expected and it tastes like ginger…

Tofu Stir Fry Wraps
Serves 2

  • 1 package firm or extra firm tofu, cube
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1 medium onion, halved and thinly sliced
  • 1 red bell pepper, ribs and seeds removed, thinly sliced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
  • 6 to 8 Butter lettuce leaves, (about 1 head, also called Boston or Bibb lettuce)

Directions

1. Prep Work: This recipe doesn’t take long to cook, so you need to have things ready to go. Slice the onion and bell pepper, have the garlic ready to “press”, grate the ginger, mix the cornstarch/water in a bowl, and wash the lettuce.

2. Cube the tofu, season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon olive oil over high heat. Add the tofu; cook, stirring/flipping every few minutes, until almost golden brown, 4 to 8 minutes. Transfer to a plate, set aside.

3. Add remaining tablespoon olive oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 2-3 minutes (reduce heat if browning too quickly).

4. Reduce heat to medium; add garlic and ginger; cook, stirring, until fragrant, 30 to 60 seconds. Stir in soy sauce, and cornstarch mixture; remove from heat.

5. Add tofu; toss to coat. Serve in lettuce cups.

Based on the Chicken Stir-Fry Wraps recipe

Cook book: Everyday Food: Great Food Fast

  • Share/Bookmark