Tofu Lettuce Wraps

Alongside Zoe and Doreen, I'll be hosting next month's Little Thumbs Up for October 2013 and the theme is Soy Beans! 

The Soy Beans theme for next month includes dishes/dessert that include any soy-related products such as:
- tofu
- tempeh
- soya bean milk
- soya sauce only as main ingredient (minimal 2 tsp)
- miso

Zoe of Bake for Happy Kids, Doreen of my little favourite DIY and I look forward to having you cook alongside us for this event.

Coincidentally, I'm posting a recipe today which involves Tofu from The Pioneer Woman. Now that my hubby is on a healthier eating regime, I source for a more vegetarian recipes which are fuss free and yet filling. It's almost impossible to find vegetarian recipes on the Pioneer Woman's website (if you read her intro, though previously vegetarian, she is married to a meat-eating Marlboro Man!) so this is one of those rare ones. 

The tofu filling for the wraps is a very basic recipe and I put in additional vegetable (water chestnuts and shitake mushrooms) for extra flavour and texture, and you may want to add in some salt and pepper to taste if you prefer. What really added an extra oomp to the filling was the use of balsamic vinegar which added that something special to the tofu filling. 

Served wrapped in crunchy salad vegetables and topped with avocados  this made a very healthy, yet delicious lunch I was happy to serve at home. 

Tofu Lettuce Wraps (Serves 6)

Recipe by Pioneer Woman

Ingredients

• 2 teaspoons Peanut Or Olive Oil
• 1 package (about 12-14 Oz. Size) Firm Tofu
• 2 ears Corn (or 1 1/2 Cups Frozen Corn Kernels)
• 1/4 teaspoon Chili Powder (more to taste)
• 1/4 cup Soy Sauce
•  Romaine Lettuce Hearts
• 2 whole Avocados, Sliced
• 1 teaspoon Balsamic Vinegar (optional) - I used 2 tsp
• 50 g of water chestnuts (my own addition)
• 4 dried shitake mushrooms, soaked to soften for a few hours (my own addition)
• Salt and pepper (to taste)

Method

• Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.
• Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes.(corn can remain crunchy.)
• Chop up the water chestnuts and shitake mushrooms and add them at the same time as the corn.
• Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic if using.
• Pile mixture into romaine hearts, then add sliced of avocado. Fold up and chow down!

This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake.