Who needs a tortilla? Cool, crispy lettuce does an excellent job of balancing the warmth of the tofu filling.
Makes 8 servings
1 tps ground coriander
½ tsp garlic powder
2 Tbsp tamari
2 Tbsp sesame oil
8 oz firm tofu, cut into ½–inch cubes
1 cup mungbean sprouts
¼ cup whole cashew nuts
1 stalk green onion, sliced thin
¼ cup fresh cilantro, chopped
8 butter lettuce leaves
In a small bowl, mix together the coriander, garlic, and soy sauce together.
In a medium skillet, warm the sesame oil over medium heat. Add in the tofu, and cook for about 10 minutes, tossing occasionally, until tofu begins to turn golden. Reduce heat to low, and add in the mung beans, cashews, green onion, and soy sauce mixture. Stir-fry for 30 seconds, stirring constantly, then remove from heat. Toss in the cilantro.
To serve, spoon in a couple of spoonfuls of stir-fry into an open lettuce leaf cup. Loosely wrap and eat like a soft taco.
Originally posted on NavitasNaturals.com. Recipe by Julie Morris.
