We visited my parents this weekend and my mother made some amazing lettuce wraps for dinner on Saturday. She made her version with chicken but since I’m not a huge poultry fan, I made a batch using BBQed tofu. This was my first time BBQing tofu and it was so good! I can’t believe that I haven’t made it before, but I’ll certainly be making it again and again this summer.
The wraps have lots of veggies in them (which is exactly what I needed after a week of vacation) and you can choose to use whatever is in season. I’m looking forward to eating these on the deck during the summer with fresh veggies from the garden.
This recipe made enough for four people.
1 pkg. extra firm tofu, sliced into 1/2 strips
3 tbsp soy sauce
2 tbsp sherry or dry wine
2 tbsp toasted sesame seeds
4 tsp white sugar
2 cloves of garlic, minced
1 tbsp grated ginger root
1 tbsp sesame oil
1 green onion, minced
Stir together everything but the tofu and place in a shallow bowl. Add tofu and marinate for about 30 minutes. Place tofu on a lightly greased sheet of tin foil and BBQ over medium heat, turning once, for about 5 minutes or until tofu is slightly crispy. Remove from the tinfoil and place on a tray or plate.
1 head of leaf lettuce, washed with leaves left whole
2 cups cooked sticky rice
Sliced vegetables such as cucumber, red pepper, carrot, snow peas, mango, green onions and bean sprouts
Soy sauce or your favorite dipping sauce
To make each wrap, take one leaf of lettuce and layer in rice, veggies and grilled tofu. Top with sauce of your choice. Wrap the lettuce leaf around the filling to create a wrap and eat! Best if served so that everyone can make their own at the table.
*If you’d like to use chicken instead of tofu, substitute 2 boneless, skinless chicken breasts for the tofu and marinate for 2 – 8 hours. The chicken will take about 15 minutes to cook on the BBQ and then can be sliced and used in the wraps.