What Is That...Tofu?!

Yes, I did buy tofu...but won't ever do it again!  I was looking for a protein alternative for meatless Fridays during Lent (so I bought a 4 pack).  It was not bad but not the best either.  I think I will just do meatless, in the old fashioned rice and beans sort of way....unless I try making tofu again with Mexican seasoning instead of Asian flair.

Vegetarian Lettuce Wraps
adapted from:  http://thepioneerwoman.com/cooking/2012/02/vegetarian-lettuce-wraps/
& http://justasmidgenoflove.blogspot.com/2012/11/wrapped-up-in-style.html

"Meat"
1 (14oz) Firm Tofu, pour water off
1/4 cup soy sauce
2 t sesame oil
1/4 t powdered ginger
1T sugar

Sauce
2T Sriracha sauce
1T maple syrup
2 t sesame oil

In a non stick pan drizzle about 2 T olive oil.  Dump in drained tofu.  "Brown" as you would do ground beef for tacos/spaghetti.  Pour in soy sauce, sesame oil, ginger and sugar.  Mix around until all (or most) liquid is evaporated. In a small bowl combine Sriracha, syrup and sesame oil. Serve in bibb lettuce leaves (wrapped up taco style) and drizzled with sauce.

Wrapped Up In Style

Spring Roll Wrappers.  Egg Roll Wrappers.  Won Ton Wrappers.  Everything these days seems to have a wrapper of some kind - even burgers with buns and tacos with shells.  hmm...everything seems to be loaded with extra un-necessary carbs (I have even started buy the sandwich thins for our burgers).  However this wrapper is less of a carb-load.

Korean Pork Wraps with Chili Sauce

adapted from: Emeril's There's A Chef In My World!  Recipes That Take You Places

1 1/2 pounds pork tenderloin

1/4 cup soy sauce

1 T sugar

4 t sesame oil

1/2 cup green onion (I used a smallish bunch)

1 T minced garlic

1 T minced fresh ginger

2 T Sriracha

4 t honey
1 1/2 cups shredded carrots

1 T vegetable oil 

2 T toasted sesame seeds

1 1/2 cups jasmine rice, cooked (I just used regular white rice with extra on the side)

1 head Bibb lettuce

Thinly slice pork tenderloin (about 1/4 inch thick and wide and 2 1/2 inches long).  It is easiest to do this when it is slightly frozen.  In a mixing bowl (or ziploc bag) combine soy sauce, sugar, 2 t sesame oil, green onions, garlic and ginger. Stir until sugar is dissolved.  (It makes the meat melt-in-your-mouth good.)  Place pork pieces in here.  Marinate for an hour in the fridge. In another small bowl combine Sriracha, honey and remaining sesame oil. (This sauce tastes a lot the spicy ketchup that is at Chinese restaurants!)  Remove meat mixture from fridge; let come to room temperature for 15 minutes.  Heat oil in a large skillet.  Place pork pieces (shake off excess marinade) into hot skillet.  Stir fry about 4-5 minutes (until cooked thoroughly) with about 1 1/2 cups shredded carrot.  Remove from heat.  Stir in sesame seeds.  Place a bit of rice in the bottom of each lettuce leaf.  Place pork on top.  Drizzle with Sriracha mixture.  Roll and Serve!