When I stop to think about how I have something going on every single weekend between now and then end of October, the old me would have freaked out. However the new, positive, hip (yes, hip!) me is looking forward to having things going on during the weekends and people I will get to see!
Of course being busy on the weekends, just means I’m even busier during the week.
Knowing how busy the weeks to come are going to be, I’ve been trying to get grocery shopping done at the beginning of each week so we aren’t scrambling to get certain items each night for dinner. Menu planning is a simple concept, but you know what? It really works!
One of the items on the list was extra firm tofu. Sure, it’s a normal thing in our fridge all the time, but I was in the mood to make something delicious.
Enter tofu lettuce wraps a la PF Changs. …Minus the calories, fat, MSG and sodium.
Making ‘em homemade was ridiculously easy, healthy, spicy (duh), low-carb and full of protein!
The basic recipe is from Isa Chandra (the vegan queen of cooking!) and her cookbook: Appetite for Reduction – a must own! All the recipes in there are healthy, delicious and nothing over 400 calories per serving. Total win. And it just so happens that one of the things I’ve been wanting to do is try to cook from each cookbook I have. Challenge accepted.
- 1 15-oz block firm tofu, cut into small cubes
- 2 teaspoons lite soy sauce
- Cooking spray (optional)
- 1 small red bell pepper, small dice
- 1 small red onion, small dice
- 1 tablespoon grated ginger
- 2 teaspoons minced garlic
- ½ teaspoon red pepper flakes
- ½ teaspoon Sriracha chili sauce
- 3 tablespoons mirin (rice vinegar)
- 2 tablespoons hoisin sauce
- 2 teaspoons spicy brown mustard
- 12 Romaine lettuce leaves
- Heat a large, deep skillet or pan over medium high heat.
- Add the tofu (you can spray some cooking spray if needed) and cook until starting to brown. Add the soy sauce, stir and continue to cook another 8-10 minutes, or until browned on all sides. Transfer to a bowl and set aside.
- In the same pan, cook red pepper and red onion over medium heat. Add garlic, ginger, red pepper flakes and Sriracha and stir.
- Add the mirin (rice vinegar) and cook 3-5 minutes. If you don’t have mirin, use sherry wine or white wine vinegar.
- Lastly, add in the hoisin and mustard and stir well.
- Toss the tofu back in and coat well with the sauce.
- Serve it up in lettuce leaves and enjoy!
These were so easy to make and so delicious and could be made vegan or gluten-free! You could easily substitute in your favorite protein like beef or chicken or whatever, too. Give it a try, I know you will love them.
Do you do weekly menu plans?