Can you believe I am still digging through all my new cookbooks?? This week’s recipe comes from the new book of my friends Adam and Ryan, also known as @HusbandsThatCook. I was lucky enough to be invited to their lovely launch party at their home a few weeks ago and was gifted a copy of their beautiful book. Anytime a new cookbook finds its way into my kitchen, I like to ask my husband or one of the kids what they would like me to make. Because I use our meal time so often as an opportunity to test recipes, I try to make the meal selection democratic when I can. 😉
My husband is on a tofu kick lately. I never could have predicted it 20 years ago, let alone 3 years ago. He’s really into tofu in any type of recipe, but he especially likes it with Asian flavors and stir-fries. My son, aka Mr. Picky who is not really picky anymore, also loves tofu. I make it once a week or less because I am on the fence about soy, so I don’t overdo it. I always buy organic, non-GMO sprouted tofu which I find either at Trader Joe’s or Whole Foods (the brand is Wildwood at Whole Foods.) Sprouting makes legumes, as well as grains, nuts and seeds, more digestible and the nutrients more accessible.
These lettuce cups were a huge hit with my family and honestly, they didn’t even need the peanut sauce. I ended up saving the sauce and will use it on a noodle salad later this week. My husband also said the peanut sauce is not really “moo shu,” and I agree with him. But if it’s tasty, who cares? You can omit the egg, but I love scrambled egg in stir-fries. I thought this mixture would also work well as a bowl with rice or cauliflower rice. We had black rice the other night and it was such a nice change of pace. Have you tried black or forbidden rice?? I would also try other vegetables here if you have produce in the crisper drawer you need to use up. Just make sure they cook quickly, so sugar snap peas, snow peas, julienned carrots, bell peppers or leafy greens.
I love using lettuce as a wrap instead of tortillas or pitas. But don’t look past cabbage leaves – they’re really sturdy and super good for you! If you’re interested in taking a peek at Ryan and Adam’s book, “Husbands that Cook,” check it out here. As always, I love seeing what you cook up in the kitchen. Please tag me @pamelasalzman #pamelasalzman so I can check out your creations!
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- For the peanut sauce
- 1-inch piece of ginger, grated (about 2 teaspoons) - I peel it first
- 1 large garlic clove, minced
- ½ cup creamy natural peanut butter
- 2 Tablespoons tamari or shoyu (natural soy sauce)
- 2 Tablespoons fresh lime juice
- 1 Tablespoon honey or pure maple syrup
- ¼ teaspoon crushed red pepper flakes
- For the marinated tofu
- 2 Tablespoons tamari or shoyu
- 1 Tablespoon rice vinegar
- 1 Tablespoon toasted sesame oil
- 1 teaspoon honey or pure maple syrup
- 1½ cups extra-firm or firm tofu, cut into ¼-inch cubes
- For the lettuce wraps
- 4 Tablespoons avocado oil or olive oil
- 3 large eggs
- 1 teaspoon tamari or shoyu
- 1 teaspoon toasted sesame oil
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- 2 cups shredded green cabbage
- 2 cups sliced mushrooms (any kind)
- 1 Tablespoon grated peeled ginger
- 2 large garlic cloves, minced
- 1 cup sliced scallions, about 3-4 (I used about ½ cup)
- 1 cup mung bean sprouts (omit if you can't find them)
- 1 head butter lettuce or small romaine, leaves pulled apart and washed
- Make the peanut sauce: Combine all the ingredients in a small bowl, and stir to blend. If the sauce is too thick, stir in water a teaspoon at a time until the desired consistency is reached. I added several tablespoons of water. Sauce can be made up to a week ahead of time, and kept covered and refrigerated.
- Prepare the tofu: In a shallow, wide bowl, combine the tamari, rice vinegar, sesame oil, and honey, and whisk to blend. Add the tofu and toss to coat evenly. Let rest at room temperature for 30 minutes, tossing occasionally.
- Make the wraps: In a wok or large heavy skillet, heat 2 tablespoons of oil over medium-heat heat. While it is heating, whisk together the eggs, tamari, and sesame oil in a small bowl. Once the oil is hot, add the eggs and stir gently until the eggs scramble and cook. Transfer the eggs to a plate and break them up into bite-size pieces.
- Return the pan to the heat, and add the remaining 2 Tablespoons of oil. Add the onion and celery, and cook until slightly softened., 3 to 5 minutes. Add the cabbage, mushrooms, ginger, garlic, marinated tofu + the marinade, and toss to combine. Cook until the cabbage and mushrooms soften, 2 to 4 minutes. Add the scallions and bean sprouts and cook until wilted, about 4 minutes. Remove from the heat, and stir in the eggs.
- To serve, place lettuce leaf cups on a serving plate. Scoop the filling into each and drizzle with peanut sauce or serve it on the side.