OK, it was really napa cabbage from our Vegetable Husband haul, and it was delicious!
I was talking to my sister on the phone and mentioned that I didn’t know what to make for dinner. After going through the contents of my fridge, she suggested lettuce wraps, and I’m so glad she did!
I love the combination of the hot filling with the crunchy, cold cabbage. So nice on a chilly evening! We had them with a side of sesame noodles.
Lettuce Wraps
makes 4 servings
- one head of napa cabbage (or lettuce, as long as it has large outer leaves that you can wrap around the filling.)
- 1 block extra firm tofu, finely diced
- 1c mushrooms (Any sort will do. I used baby bellas.), finely diced
- a splash each of mirin and soy sauce
- 2 cloves of garlic, minced
- 1″ piece of ginger, minced
- 1T sesame oil
Start by removing the outer leaves from the cabbage and divvying them up between four plates. Finely dice up the smaller leaves that are in the center – they’re too small for scooping, but they’re delicious sauteed with the tofu and mushrooms! If you used lettuce, you might substitute a bit of bok choy in the tofu mixture or just leave the greens out entirely.
In a bowl, combine the tofu, mirin, soy sauce, garlic, and ginger. Toss to coat and let the tofu marinate for about 30 minutes, tossing after 15 so everything marinates evenly.
Heat the sesame oil in a large frying pan and add the tofu. Let the tofu cook, stirring occasionally, for about five minutes. Now, add the mushrooms and cabbage to your pan and cook for a few minutes more, until the mushrooms soften.
You’re ready to serve! Spoon 1/4 of the tofu filling onto each plate along with some Sesame Noodles (recipe below). To assemble a wrap, just shovel some of the tofu mixture into the little cabbage or lettuce cups, wrap up like a tiny burrito, and munch away!
Sesame Noodles
- box of your favorite Asian noodles (udon or soba would work really well)
- a splash each of sesame oil, mirin, rice vinegar, and soy sayce
- 2T sesame seeds
Cook the noodles according to the package directions. Drain and rinse them, then transfer them back to the empty pot (with the burner off). Toss the noodles with the mirin, rice vinegar, soy sauce, and sesame oil. Stir in the sesame seeds and serve.
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Napa cabbage wraps sound much better than lettuce ones!
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