Another beautiful share with plenty of green goodness! We received some gorgeous lettuce this week and decided we wanted to make wraps/cups – and with such huge lettuce leaves, who needs a tortilla? This recipe is light and refreshing and very quick to make (under 30 minutes). You can use tofu like we did, or ground chicken/turkey/beef instead. You could bulk it up a bit with some rice or vermicelli noodles, but as it is it’s a nice light lunch or snack. The tofu rumble incorporates the turnip tops, so nothing goes to waste!
Tofu (or ground chicken, turkey, or beef)
- 1 Tbsp sesame oil
- 1 bunch scallion "bulbs" (white part, with a bit of green), sliced
- 2 cloves garlic, crushed or minced (optional)
- 1 tbsp fresh grated ginger
- 1 tsp chili flakes
- 1 block (400g) extra firm tofu, pressed and crumbled
- 1/4 cup soy sauce/tamari
- 1 Tbsp lemon or lime juice
- 1 Tbsp rice vinegar (or extra citrus juice)
- 1 Tbsp honey or maple syrup
- 1 bunch turnip greens, chopped into small pieces/ribbons
- 1-2 Tbsp brown sugar (optional)
- 2-3 baby spring turnips, julienned or sliced
- 1 bunch scallion greens, chopped
- 2 Tbsp sesame seeds (optional)
- 1 batch peanut sauce (see recipe below)
- 6-10 lettuce leaves, washed and patted dry
- cooked vermicelli, if desired
- 2 Tbsp peanut butter
- 2 tsp soy sauce
- 1 Tbsp lime or lemon juice
- water to thin
Heat up a pan and add sesame oil. Toss in garlic, ginger, chili flakes and scallion bulbs and cook 1 minute, stirring frequently. Add in crumbled tofu and the rest of the ingredients (tamari –> brown sugar). Allow the liquid to cook off, and cook until tofu starts to brown, stirring frequently, about 10-15 minutes.
Meanwhile, prepare garnishes, lettuce leaves, and the peanut sauce. Cook vermicelli if using. To make the peanut sauce simply mix together ingredients and thin with water to desired consistency.
Allow tofu crumble to cool before serving in lettuce wrap topped with turnip, scallion greens, peanut sauce, and sesame seeds. Enjoy!