meatless monday: peanut sauce tofu wraps
It seemed almost premeditated that on the same day I got to meet The Boy, an Asian-inspired tofu dish was on the menu. While it certainly wasn’t deliberate, it did add a bit of festivity to the lunch Little Bit and I shared. This is one of my favorite dishes. Frying the tofu creates instant sophistication, while it is quick and far cleaner than most fried foods. And anything with a quick assembly and impressive feel is always welcome with a busy nine-year-old in the house.
Peanut Sauce Tofu Wraps
1 block extra-firm tofu
salt and pepper
4 whole wheat tortillas
romaine lettuce, torn
2-3 carrots, grated
cooked rice (optional)
1/2 cup all natural peanut butter
1/3 cup soy sauce
2 tablespoons sugar
4 teaspoons sesame oil
1 tablespoon white vinegar
3 to 4 cloves minced garlic
1/3 to 2/3 cup water
healthy squirt Sriracha sauce
The night before, place the tofu between two plates lined with paper towels. Set a moderately heavy book on top (I used an encyclopedia), and let sit until morning. Change towels as they fill with moisture.
Meanwhile, mix together all sauce ingredients and store, refrigerated.
When the tofu has been thoroughly drained of moisture, cut into small cubes. Pour flour into shallow dish, salt and pepper to taste. Toss cubed tofu with flour mixture and fry over medium high heat until puffy and lightly browned.
To serve, spread peanut sauce over tortilla, and layer rice, lettuce, carrots, onion, cucumber and tofu. Drizzle on a bit more sauce and serve with extra dipping sauce.