Although it's not quite Christmas, the first CSA pickup of the season is something that I await with great anticipation (actually, in a way our CSA is better than Christmas since the surprises are spread out over a 17 week period instead of ending after 20 minutes in a heap of wrapping paper). Our first CSA box did not disappoint, with the first cucumber and tomato of the season, asparagus, maple syrup, raspberry jam, and lots of lettuce. I wanted to do something more creative with the lettuce than just make salad, and I've seen several blog entries about lettuce wraps (basically a taco using a leaf of lettuce in place of a tortilla). Since ours is a mostly-vegetarian household, I went with a Thai-inspired tofu filling adapted from All Recipes.
Serves two as a light entree
Ingredients:
- 2 teaspoons olive oil
- 1/2 cup chopped green onions
- 12 ounce package of extra-firm tofu, drained and cut into 3/4 inch cubes
- 1 teaspoon soy sauce
- 1 tablespoon freshly grated ginger root
- 1/4 cup peanut butter
- about 10 large, sturdy lettuce leaves, such as Romaine
Heat olive oil in a large skillet over medium heat. Add green onions and cook, stirring frequently, for one minute. Add tofu to skillet and drizzle with soy sauce. Cook the tofu until it is light golden, about 5 minutes, stirring occasionally. Stir in the ginger root and peanut butter. Cook over low heat, stirring gently, until peanut butter has melted and thoroughly coated the tofu.
Serve tofu spooned onto lettuce leaves, and eat the lettuce wraps with your hands, taco-style. Who knew lettuce and tofu could be this fun?
