Monday, October 3, 2011

Tofu Lettuce Wraps and Pork Gyoza

My mom used to make us something like this once in a while and I would basically have a whole head of lettuce to myself. And I wonder why my brother was always so skinny. The recipe I use is a knock-off the chinese/vietnamese version and instead of tofu you can substitute ground chicken or pork as well.
I wanted to stay on the healthy side and this is one way to get me to eat tofu.

The tofu mixture consisted of:

1 Block extra firm tofu
1/2 diced yellow onion
1 can diced water chestnuts
1 cup of  chopped bean sprouts
1/2 bunch of  diced green onion
4 cloves garlic minced
1/2 tsp. sesame seed oil
2 tsp. soy sauce
1 tsp. sesame seeds

1. I wash the head of iceberg lettuce really well and leave it to dry. Do this first before you make the tofu mix.

2. I sauteed the onions, garlic and water chestnuts, then added the tofu. Kept it on high heat to burn off as much of the liquid as possible. About 15 minutes. Then I added the sesame seeds, sesame oil, and soy sauce. I think at this point I snuck in some chili flakes too :)
When the tofu is mixed well and the liquid has burned off, turn off the heat and toss in the green onions so they don't lose their color.

3. Throw some gyoza on a pan and fry them until golden brown. Set heat to medium, throw in a 1/4 cup of water and put a lid on it to simmer until all the liquid is burned off.

And enjoy!!! I'm telling you. Easy Peasy~