Tofu Lettuce Wraps

I'm sure many of you have tasted these tasty Tofu Lettuce Wraps from P.F. Changs... Wanting to re-create it at home I gave it a shot one day but tweaked it a lot by adding spinach and other veggies and put roasted chestnuts instead of water chestnuts since that's what I had at home... Though palatable, it did not taste like the one from P.F. CHangs at all. After that I tried this version and we were more than satisfied. It's spicy and the water chestnuts add a lovely crunch.. and when served with crisp, refreshing iceberg lettuce it makes for a wonderful dish. We had this as dinner with some mandarin oranges for dessert - a tasty & healthy meal indeed.

TOFU LETTUCE WRAPS


INGREDIENTSFirm Tofu - 16 oz
Water Chestnuts - 4 to 8 oz (I used the canned version)
Onion - 1/4 cup, chopped
Ginger - 1 inch piece, minced
Garlic - 3 cloves, minced (or use ginger garlic paste)
Spring Onions - 2 tbsp, chopped plus more for garnish
Soy Sauce - 1 to 2 tbsp
Sriracha Chilli sauce - 1 - 2 tbsp
Honey - half tsp
Corn starch - 2 tsp
Water - few tbsp
Salt, pepper to taste
Oil - 4 tsp, divided

Marinade for TofuSoy sauce - half tbsp
Sriracha chilli sauce - half tbsp
Corn flour - 1 tsp
Ginger garlic paste - 1 tsp
Black pepper - 1/4 tsp

Method:

1) Wrap tofu in a few paper towels and several sheets of newspaper and press down with a heavy weight (I put it under my wet grinder). After an hour or two, take the pressed tofu and cut into tiny cubes.

2) Toss the tofu with the marinade ingredients and set aside for 15mins to an hour.

3) In a shallow, wide pan add a tsp of oil and spread around, then put the marinated tofu and toss every few minutes until they get fried (Spray some oil if you find the tofu sticking to the pan). Remove and keep aside.

4) In the same pan, add 2 tsp of oil and fry the onions, ginger and garlic on a medium flame for a few minutes. Then add the drained and chopped water chestnuts and continue to saute for a few more minutes.

5) In a small bowl combine the soy sauce, chill sauce, honey, corn starch, water and black pepper.

6) Pour the sauces in the pan with the water chestnuts - the corn starch will act like glue and make sure the sauce coats the veggies evenly.

7) After a minute add the shallow fried tofu and combine everything together. Switch off the stove and stir in the spring onion tops.

8) Serve this with some iceberg lettuce that has been separated into leaves.