Indulge in a symphony of flavors as crispy tofu sizzles to perfection, bathing in a delectable sauce infused with Asian spices. Each bite of this asian tofu bursts with a harmonious blend of textures and tastes, enveloped in the refreshing crunch of crisp lettuce leaves wraps, promising a culinary adventure that tantalizes the senses.
Ingredients
1 Block Firm Tofu (frozen, defrost and liquid drained)
1 tsp Salt
1/4 tsp Black Pepper
3 Tablespoons Corn Starch
2 Tablespoons Oil (I used Grape Seed Oil, use any neutral oil)
1 Large Portobello Mushroom (gill removed, sliced thin)
1 head Butter Lettuce (or any tender lettuce)
Sesame Seeds for topping
Asian Sauce
1 cup Water
1/3 cup Soy Sauce
1 tsp Sesame Oil
2 tsp Agave Nectar
1 Tablespoon Sriracha Sauce
1 Tablespoon Cornstarch
1 clove Garlic (minced)
Instructions
In a small bowl mix together the asian sauce ingredients until well combined, set aside.
Cut the tofu into small squares and place in a bowl. Season the tofu with salt and pepper then coat the tofu in cornstarch.
Place the 2 tablespoons of oil in a large frying pan on medium/high heat and fry the tofu until golden brown, them remove from the pan, put on a plate and set aside.
Add the sliced portobello mushroom to the same pan and sauté until cooked through and lightly browned. Add the tofu back into the pan and heat for 30 seconds, then add the sauce and allow to cook until thicken.
Serve in lettuce cups and top with sesame seeds.
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