Many of you know I had an interview on ABC7 Chicago television this week. On the show, I promoted Healthy New Year Food Resolutions and prepared two recipes. It was a fun opportunity to get the word out about easy, tasty, & healthy eating! Here’s a link to that segment: http://abclocal.go.com/wls/story?section=resources/lifestyle_community/food/recipes&id=8946258
The first recipe I prepared is already a Myplate2yours favorite, Lentil Portobello Marinara. The second is new, but one that my family and I have enjoyed many times: Tofu & Cashew Lettuce Cups. It really only takes a few minutes to prepare and with the help of using already shredded carrots, minced garlic and ginger, the finished dish is on your table in no time!
Tofu & Cashew Lettuce Cups (serves 4-6)
2 tablespoons canola oil
14 ounce package firm tofu; drained and cut into 1 inch squares
2 cloves garlic, minced
1 tablespoon grated ginger
1 bunch scallions, trimmed and sliced
½ cup shredded carrots
1 8-ounce can sliced water chestnuts; drained and chopped
1/3 cup roasted, unsalted cashews; chopped
2 cups cooked brown rice
1 small head of Boston or Bibb lettuce, leaves separated
Sauce: ¼ cup soy sauce, ¼ C honey, 1 tablespoon Asian chili sauce
Combine sauce ingredients in a small bowl. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Cook garlic and ginger until golden and fragrant, 1 minute. Add tofu, stirring occasionally until browning begins, about 3 minutes. Add the scallions and carrots and cook for 1 minute. Stir in water chestnuts and soy sauce mixture. Cook until heated through, about 2-3 minutes (if needed, thicken with 2 teaspoons cornstarch dissolved in 2 tablespoons cool water). Remove from heat and add cashews.
Divide the rice among the individual lettuce leaves. Repeat with tofu mixture. Serve immediately. Enjoy!