| You could use firm tofu in
this recipe, but it’s not as tasty, visually appealing,
or pleasant in texture. We use a smoked tofu cutlet, which
works very well. You can find it in Asian markets, at upscale
grocery stores, or online.
Yield: 4 Servings
Ingredients:
Ó SpanAsian Seasoning Mix:
- 6 tablespoons Spanish paprika
- 4 teaspoons Hungarian paprika
- 2 tablespoons sea salt
- ¼ teaspoon celery salt
- 1 ½ teaspoons ground white pepper
- 1 ½ teaspoons ground black pepper
- ¾ teaspoon ground coriander
- 2 tablespoons cumin
- 4 teaspoons dried Greek oregano
- 1 tablespoon dried leaf marjoram
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- ¾ teaspoon chili flakes
- ½ teaspoon cayenne pepper
- 4 teaspoons chopped dried ancho chilies
Lettuce Wraps:
- ¼ cup extra virgin olive oil
- 1 tablespoon sesame oil
- 2 pounds smoked tofu cutlet, diced
- ¼ cup water chestnuts
- ¼ cup sliced daikon
- ¼ cup sliced scallions
- ¼ cup diced carrots
- 1 tablespoon soy sauce
- ¼ cup Ó SpanAsian Seasoning Mix
- 2 tablespoons chopped cilantro
- 1 head iceberg lettuce, cored and quartered
- 1 lime, cut into 4 wedges, for garnish
Method:
For the Ó SpanAsian Seasoning Mix:
Mix all ingredients well to combine. Place in an airtight
shaker with lid, and store in a cool, dark area for up to
3 months.
For the Vegetarian Wraps:
Heat the olive and sesame oils in an 8-inch sauté pan
over high heat. Add the tofu, and sauté until golden,
about 2 minutes. Add the water chestnuts, daikon, scallions,
carrots, soy sauce, and additional sesame oil if desired.
Season with the Ó SpanAsian Seasoning Mix. Sauté
until the liquid is reduced, about 1 minute. Add the cilantro.
To Assemble and Serve:
On each plate, place the tofu filling with the lettuce leaves
on the side to make the wraps. Garnish with the lime wedges
and serve immediately with a large spoon and a side of soy
sauce.
Wine Pairings:
Bodegas Muga Blanco, Rioja, Spain
Tilenus, Mencia Crianza, Bierzo, Spain
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